Neapolitan Pizza Recipe for Your Italian Pizza Dough
If you’re serving authentic Italian pizza dough to patrons in your restaurant, there’s a good chance that you’ve been left with few choices. Because Italian dough is typically made to be thinner than other types of wholesale pizza dough, it can’t handle “the works,” or to be laden down with toppings. It’s because of this that most restaurant owners typically stick to just pepperoni or, for their vegetarian customers, cheese pizza. But, a Neapolitan pizza will satisfy every customer, and give them options, too!
Ingredients
- One package of Italian or New York style pizza dough
- About 8 ounces of fresh, soft mozzarella, thinly sliced
- The regular pizza sauce that you use – enough for one pizza
- 24 fresh basil leaves
- Olive oil, for drizzling
Directions
- Preheat oven to highest temperature (broil for regular ovens, about 900 degrees for pizza ovens.)
- Roll out dough as you typically would; Neapolitan pizzas are typically served in the traditional round pie shape.
- Layer onto the dough in this order: pizza sauce, basil leaves, slices of mozzarella (make sure not to layer the cheese slices on top of each other.)
- Place in the oven and bake just until the cheese is melted and the dough is crunchy, crispy, and charred in some areas.
- Remove from oven, drizzle with olive oil and serve immediately
Your guests will be impressed with this authentic addition to your menu, and you’ll be happy with how quick and easy this pizza is!