Neapolitan Pizza

Leonardo Da Vinci said "Simplicity is the ultimate sophistication" and you can't get more simple yet sophisticated Pizza as the Neapolitan. We'd like to think that Da Vinci loved pizza.

Ingredients

• 280g Perfect Pizza Dough
• 4 tbsp classic tomato pizza sauce
• 4-6 whole basil leaves
• 100g of mozzarella on top

Method

1. Prepare your perfect pizza dough ahead of time.
2. Fire up your Outi pizza oven and aim for 480˚C; it should take about 20 minutes.
3.  It is time to shape your pizza. Place the dough ball on a lightly floured surface and use your fingers to make a small flat disc. Working from the centre, push the dough out by stretching your fingers while turning the dough to slowly make the disc bigger. We recommend not using a rolling pin as this pops the air bubbles, and you won't get a light and crisp crust. Continue by picking up the pizza dough and gently pinching it all around the edges, allowing gravity to pull it downwards into a circle. This is where the professionals make it look easy; we know it takes practice, but as long as you have a round-ish pizza, now it’s time to add the toppings.
4. Add 4 tbsp of our classic tomato pizza sauce, 4-6 whole basil leaves (soak your basil in water for 15 minutes prior to cooking to stop it burning), then add 100g of mozzarella on top.
5. Add a light dusting of flour to your Outi pizza paddle, then either pull your pizza onto the peel or slide your paddle under the pizza, making sure your pizza can move around so it slides nicely into your oven.
6. Add your pizza to the Outi pizza oven for 1-2 minutes to bake; just remember to turn the pizza every 30 seconds for an even bake and a light and crispy crust.
7. Enjoy!

Watch the video