It’s pizza night at our house, and I’m so excited to have teamed up with Bertolli to bring you this delicious, thin crust Neapolitan-style pizza!
What is Neopolitan-style pizza?
Neapolitan pizza is a style of pizza made with tomatoes and mozzarella cheese. This style of pizza started the New York-style pizza that was first made by Italian immigrants to the United States.
What type of flour is used for the pizza?
For the best pizza dough, use 00 flour. 00 flour is the type of flour usually used for making pasta. But it works perfectly for pizza dough. It’s ideal for pizza dough because it’s finely ground, and it has a lower gluten content than most flours. It’s a a key ingredient for making an authentic Neapolitan pizza.
How is this Rustic Rosa Pizza made?
Mix all of the ingredients for the dough and knead. Divide dough in half and place in 2 separate sealed containers. Place into the refrigerator and let the dough rise for 24-48 hours. The latter being the best. This is done to allow for flavor development and a better interior structure. Believe me, you don’t want to skip this step.
After the 48 hours, shape each dough into a round 10 inch disk on a wooden pizza peel, sprinkled with flour or cornmeal so the dough does not stick.
Spread the Creamy Rosa sauce from the Bertolli® d’Italia sauce line on the dough. The sauce is absolutely amazing on this pizza. It has creamy ricotta and Grana Padano Italian cheese combined with ripened tomatoes that are grown and jarred in Italy. So good! This Creamy Rosa sauce by Bertolli is one you need to try!
Add mozzarella cheese, and other toppings.
Heat a pizza stone in a 525 oven for 25 minutes before placing the pizza onto it.
Why use a pizza stone to cook it on?
Pizza stones absorb heat easily and retain that heat for a long period of time. This mimics the effect of a pizzeria’s brick oven by raising the temperature and providing an extra hot surface to bake the pizza. There will be no soggy crust issues when a pizza stone is used.
Bake the pizza for 5-7 minutes or until the cheese is bubbling and the dough around the edges start to brown. Remove the pizza from the oven back onto the pizza peel. Cool for 2 minutes and serve! This is one pizza recipe you’ll want to make!
Try these other great Italian dishes too:
Rustic Rosa Pizza
This is one delicious, thin crust Neapolitan-style pizza with an amazing Rosa tomato cream sauce.
Ingredients
Flour
- 2 3/4 cups 340 grams 00 flour (“00 flour” is an Italian milled flour perfect for pizza, though regular unbleached flour will also work.)
- 1 1/2 tsp instant dry yeast
- 3/4 tsp salt
- 1 cup 226 grams warm water
- 1 tbsp olive oil
Toppings
- 2/3 cup Bertolli® Creamy Rosa Sauce
- 6 oz fresh mozzarella
- 2 plum tomatoes
- A handful of fresh basil
Instructions
- To a stand mixer add flour, yeast and salt. Stir until combined. Add olive olive and water. Add the dough attachment and mix and knead for about 8 minutes. Divide dough in half and place in 2 separate sealed containers. Place into the refrigerator and let the dough rise for 48 hours. Or place into bowls and cover with a cloth in a warm area for 1-2 hours.Heat oven to 525 degrees. Place a pizza stone in the oven and allow it to heat for 25 minutes. Sprinkle additional 00 flour on a large board. Take one of the doughs and cover with flour on both sides. Press down the dough while shaping it into a circle. Flipping it a few times until it’s about 10 inches. Sprinkle cornmeal or semolina flour on a pizza peel. Place stretched dough on the peel. Add 1/2 of the sauce. Spread it out with a spoon until it’s about 1/2-1 inch from the edges. Add half of mozzarella cheese, half of the sliced tomatoes and about 1/4 of the basil leaves. Use the peel to transfer the pie to the pizza stone in the oven. Bake for 5-7 minutes or until the cheese is bubbling and the dough around the edges start to brown. Remove the pizza from the oven back onto the pizza peel. Add another 1/4 of the basil leaves. Cool for 2 minutes, then slice and serve.Repeat with second pizza dough, and the rest of the ingredients.
