Pizza alla Napoletana is a traditional Italian pizza featuring cherry tomato slices, fresh basil, and extra-virgin olive oil on a thin, crispy crust. This quick-baking recipe uses high heat on a pizza stone to achieve authentic Neapolitan flavor in under 10 minutes total.
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Preheat oven with pizza stone to 525 degrees.
Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round evenly with cherry tomato slices and sprinkle with generous pinch salt. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, immediately sprinkle with basil, drizzle on olive oil and sprinkle with remaining large pinch of salt. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.
Serve immediately for best crust texture; leftover pizza can be reheated in a 375°F oven for 5–7 minutes on a pizza stone.
pizza stone · pizza peel
Preheat your pizza stone to 525°F and bake for 6 minutes.
A pizza stone is essential for achieving the crispy crust characteristic of Neapolitan pizza, though a preheated baking steel is an acceptable alternative.
Add torn fresh basil immediately after removing the pizza from the oven, then drizzle with olive oil and sprinkle with salt.
This recipe uses 1/4 of a Master Pizza Dough batch, shaped into a 7-inch round.
