Skip to content Back to your kitchenDorm Room Neapolitan Pizza
🇮🇹 Italian
A thin, blistered pizza with a puffy crust, topped simply with tomato, mozzarella, basil and olive oil. Ready in about 30 minutes.
Prep 20 min Cook 10 min Serves 2 Medium Ingredients
- 🍅Tomato Puree1/2 cup
- 🧂Salta pinch
- 🌾Pizza Dough2 balls (about 250 g each)
- 🧀Mozzarella Cheese200 g, torn
- 🌿Fresh Basila few leaves
- 🫙Olive Oil1 tbsp
Instructions
- 1
Bring the dough to room temperature and heat the oven (with a pizza stone or steel) as hot as it goes for 45 minutes.
- 2
Stretch each ball by hand into a thin round, leaving a thicker rim.
- 3
Spread a thin layer of salted tomato, then add mozzarella.
- 4
Bake 6–10 minutes until the crust is puffed and charred in spots.
- 5
Finish with basil and olive oil.
Chef's tip
Don't overload the toppings; a light hand keeps the centre from going soggy.
Dorm Room Neapolitan Pizza
- Time
- 30 min
- Serves
- 2
- Level
- Medium
- Prep / cook
- 20 / 10 min
Ingredients
- 🍅 Tomato Puree1/2 cup
- 🧂 Salta pinch
- 🌾 Pizza Dough2 balls (about 250 g each)
- 🧀 Mozzarella Cheese200 g, torn
- 🌿 Fresh Basila few leaves
- 🫙 Olive Oil1 tbsp
Steps
- Bring the dough to room temperature and heat the oven (with a pizza stone or steel) as hot as it goes for 45 minutes.
- Stretch each ball by hand into a thin round, leaving a thicker rim.
- Spread a thin layer of salted tomato, then add mozzarella.
- Bake 6–10 minutes until the crust is puffed and charred in spots.
- Finish with basil and olive oil.
