Nonna's Secret Pizza, a timeless classic from the heart of Naples, brings the coziness and customs of an Italian grandmother's kitchen to your table. This pizza is the epitome of simplicity, made with hand-stretched dough, a vivid San Marzano tomato sauce, creamy mozzarella di bufala, and fragrant fresh basil. Every taste of this dish, which is baked at high heat for the ideal crispy-yet-airy exterior, transports you back to Italy. This pizza, which Nonna used to make, is a taste of real Neapolitan tradition, whether it is enjoyed with family or by itself.
Nonna's Secret Pizza
Rated 5.0 stars by 1 users
Servings
4 individual pizzas (1 pizza per person)
Prep Time
15 minutes
Cook Time
7-10 minutes
Nonna's Secret Pizza, a timeless classic from the heart of Naples, brings the coziness and customs of an Italian grandmother's kitchen to your table. This pizza is the epitome of simplicity, made with hand-stretched dough, a vivid San Marzano tomato sauce, creamy mozzarella di bufala, and fragrant fresh basil. Every taste of this dish, which is baked at high heat for the ideal crispy-yet-airy exterior, transports you back to Italy. This pizza, which Nonna used to make, is a taste of real Neapolitan tradition, whether it is enjoyed with family or by itself.
Ingredients
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500g (4 cups) 00 flour
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325ml (1 ⅓ cups) water, room temperature
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3g (1 tsp) dry yeast (or 1g fresh yeast)
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1 tsp olive oil
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400g (14 oz) San Marzano tomatoes
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1 tsp salt
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1 tbsp extra virgin olive oil
3-4 fresh basil leaves
250g (9 oz) fresh mozzarella di bufala
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1 tbsp extra virgin olive oil
Fresh basil leaves
For the Dough
For the Tomato Sauce
For Topping
Directions
Make the Dough
Dissolve the yeast in water. In a large bowl, mix the flour and salt. Gradually pour in the water and mix using your hands or a wooden spoon.
Knead for 10-15 minutes until the dough is smooth and elastic. If using a stand mixer, knead for about 8 minutes on low speed.
Form a ball, cover it with a damp cloth, and let it rise at room temperature for 8-12 hours (or at least 6 hours). For better results, refrigerate for 24 hours and bring to room temp before baking.
Prepare the Sauce
Crush the San Marzano tomatoes by hand.
Add salt, olive oil, and fresh basil. No need to cook—the sauce will cook in the oven.
Shape the Pizza
Preheat your oven to the highest setting (250-280°C / 480-550°F). If using a pizza stone, place it inside and heat it for 45 minutes.
Divide the dough into 4 equal balls. Let them rest for 30 minutes.
Lightly flour a surface and stretch each dough ball using your hands, forming a thin, round pizza (~30cm/12 inches). Avoid using a rolling pin to preserve air bubbles.
Assemble & Bake
Spread a thin layer of tomato sauce on the dough, leaving a 1-inch border.
Tear the mozzarella into small pieces and place them over the sauce.
Drizzle with olive oil and add a few basil leaves.
Oven Baking: Place on a hot pizza stone and bake for 7-10 minutes.
Wood-Fired Oven: Bake at 485°C (905°F) for 90 seconds.
Serve & Enjoy!
Drizzle with extra olive oil and add more fresh basil if desired.
Slice and enjoy the most authentic Neapolitan pizza at home!