Neapolitan Pizza at Home
Makes 1 pizza

Making pizza at home can be hard, not necessarily for the skill required but because you need a super-hot oven that cooks pizza quickly. Who has that?! But there’s a stylist secret to trick the system—it involves first broiling your pizza to allow the crust to rise and then baking as you would to get the bottom just crispy enough. You can also pull the pizza out right after the broiler part if you prefer the Neapolitan pizza’s traditional soft center.

1 pizza dough, from your local pizzeria or 1 bag of pizza dough from the grocery store, at room temperature
1 cup of marinara sauce
Mozzarella cheese, to taste
Extra virgin olive oil
Basil

Preheat your oven’s broiler and place oven rack 3-4 inches from the broiler, or the closest rung to this configuration.

Stretch and shape dough to desired shape and place on a floured (but bare, no parchment!) sheet tray. Dress with sauce and cheese and broil until the crust is golden brown, slightly blackened and bubbling. Remove and finish with extra virgin olive oil and basil.

If you prefer your pizza slightly more cooked, switch the oven to 400° F and move your sheet tray to the bottom rung. Cook for another 8-10 minutes until bottom is crispy and not soft. Garnish the same way.

USED IN THIS RECIPE // CLICK TO BUY.

Products

Paesano Olive Oil // $22

This is one of my favorite olive oils. It’s from Sicily and is pretty much available everywhere. It’s about $10 more than standard olive oil but is worth it. If it seems too luxurious, use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Grey Serving Plate // $20

Grey is a trendy neutral so it works en lieu of a traditional “white plate” pretty to stack on a table and effortlessly chic.

Baking Sheet // $20

These baking sheets are simple, easy, economical and work for cooking anything. I recommend buying a few.