Neapolitan Pizza



  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons active dry yeast
  • 1 cup lukewarm water (95 - 100°F)
  • 2 1/2 cups bread flour
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons olive oil
  • 1 cup tomato sauce (prepared)
  • 1 pound fresh mozzarella cheese (sliced)
  • 580 grams roma tomatoes (sliced)
  • 1/2 cup loosely packed fresh basil leaves


  1. Mix honey, yeast and water in small bowl. Let stand 5 to 10 minutes or until mixture starts to lightly foam.
  2. Add flour and salt to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and dough hook to mixer. Turn to Speed 1 and mix about 1 minute. Stop mixer and add yeast mixture. Turn to Speed 4 and knead about 10 minutes or until dough becomes smooth and elastic. Divide into two equal balls.
  3. Place each dough ball into separate medium bowls greased with 1 teaspoon olive oil. Cover with plastic wrap and let rise in warm place about 1 to 2 hours or until doubled in size.
  4. Preheat oven to 550°F. Punch down dough, reshape into a ball, and transfer to clean work surface. Cover each dough ball with damp paper towels and let rest 30 to 60 minutes or until doubled in size.
  5. Stretch each dough ball into 12-inch circle. Transfer to inverted baking sheets. Top each crust with ½ cup tomato sauce, half the cheese and 1 sliced tomato. Bake 10 to 15 minutes or until cheese is melted and crust is nicely browned. Remove from oven and top each pizza with ¼ cup fresh basil before slicing.
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