This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.
- 1 recipe Naples-style pizza dough
- Fine semolina, for dusting
- 1 recipe Naples-style pizza sauce
- 1 lb. fresh mozzarella, thinly sliced
- 16 fresh basil leaves
- Olive oil, to taste
Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about 1⁄4" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about 1⁄8" thick; transfer to a semolina-dusted pizza peel. Spread 1⁄2 cup sauce over dough, and distribute a quarter each of the cheese and basil leaves; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.