Thin Crust Neapolitan Pizza Recipe
This Thin Crust Neapolitan Pizza Recipe with caprese and classic flavours is an amazing indulgence and as close to restaurant quality as you can get without a pizza oven!
Pizza night – it's always been one of my favourites!
Ever since I was a child, I've been making pizza in one form or another with my parents.
It was always so exciting to go to the store and pick our toppings, then come home and cook together.
I remember making pizza on bagels, English muffins, store-bought pizza shells, and pitas. It was only recently that I started getting the hang of pizza dough!
I'm a big fan of doing whatever you can to make meal-making a bit easier and less time consuming.
I do buy pizza dough from the store and use store-bought tomato sauce, but only because it saves so much time and hassle, and still leads to a relatively authentic-tasting pizza.
My go-to spaghetti sauce recipe from scratch, however, is a combination of organic canned crushed tomatoes, dried oregano, fresh basil, minced fresh garlic, salt & pepper, so if you're more of a DIY-er combine those ingredients to taste (just add a little bit at a time and taste as you go) and bring to a simmer for 20 minutes.
If you're like me and would rather save a bit of time – and spend more time savouring your tasty pizza!! – then go with Classico's Fire Roasted Tomato and Garlic pasta sauce, it's my fave!
I bought mine at Kitchen Stuff Plus for less than $15!
You definitely don't need to go expensive to make a pizza that's similar in restaurant quality.
All you need is the ability to turn your oven to a very high temperature (preferably 500-550 degrees) and a decent pizza stone.
However you must be very careful – be sure to let your pizza stone warm up with the oven as opposed to putting it into a hot oven as the stone can break and possibly cause injury.
Your pizza dough will start cooking the minute you spread it onto the hot stone, and the cheese will melt, but that's totally normal and kick starts the cooking process.
You don't want to have to wait too long to devour your pizza do you?!
Imagine this Neapolitan Pizza recipe enjoyed by candlelight with a glass of a fruity, light Pinot Grigio – what better way could you spend a weeknight?
If you're ready for the ultimate decadence and restaurant quality pizza, then start planning your pizza night!
What toppings are your favourite?
Thin Crust Neapolitan Pizza Recipe
- Store-bought pizza dough
- Pizza Sauce
- 1 ball of mozzarella cheese shredded
- 1/4 cup sliced bocconcini cheese balls
- 1 cup fresh chopped basil
- 2 cloves garlic chopped
- 6 slices all-beef salami
- 1/2 cup fresh mushrooms chopped
- 1/2 cup green peppers chopped
- Place your pizza stone in the oven before you turn it on, letting it slowly heat up with the oven so it doesn't break. Preheat the oven to 500 degrees.
- Roll out pizza dough on your counter using generous amounts of flour, continuing to roll it as thinly as possible.
- Throw your pizza in the air if possible, stretching it as thinly as your can possibly make it. It should be almost paper-thin.
- Once oven is preheated, take pizza stone out of the oven and spread sauce very thinly. Sprinkle with cheese. Add any toppings you desire--we suggest beef salami, green peppers and mushrooms on one pizza, and tricolour tomatoes, basil and garlic on the other!
- Cook in the oven for 8 minutes until cheese is totally melted and starting to brown slightly.
- Enjoy by candlelight with a glass of wine!!