- Neo-Neopolitan Pizza Dough, made through step 3 but divided into 2 balls.
- 1 28oz can of Imported Italian tomatoes, preferably San Marzano (look for the DOP)
- 4 cloves of garlic, minced
- salt & pepper to taste
- 4 tablespoons extra-virgin olive oil
- 6 fresh basil leaves
- freshly grated Parmigiano-Reggiano cheese
- 1/2 pound fresh mozzarella, cut into small cubes
- About 90 minutes before you plan to bake the pizzas, place the desired number of dough balls on a lightly oiled work surface. With oiled hands, stretch and round each piece into a tight ball, then place them on a pan that’s been lightly oiled (preferably with olive oil). Loosely cover with plastic wrap and let rest at room temperature until ready to bake.
- Pre-heat the oven to 525F, or as high as the oven will go.
- In a large bowl crush the tomatoes well with your hands. Stir in the garlic, salt, pepper and 2 tablespoons of the olive oil. Tear up 3 of the basil leaves into small pieces and add to the tomatoes.
- Brush a 17×12 baking sheet with extra-virgin olive oil. Place one of the balls of dough on the pan and flatten and stretch it until it reaches all 4 sides of the pan. If you are having trouble making it stretch out let it rest 10 minutes and then stretch some more. Typically it takes two10 minute rest and stretches for me.
- Spread the crushed tomatoes on the pie leaving about 1/2 and inch on each side.
- Sprinkle Parmigiano Reggiano on the sauce, then dot the pie with cube of mozzarella, drizzle one tablespoon of extra-virgin olive oil over the top of the pie and place the pan in the bottom half of the oven.
- Cook until the crust is browned and cheese melted, about 20 minutes per pie.
- Tear up the remaining basil leaves and scatter across the top of the pies, slice into square or rectangular slices and serve.
- Prep Time: 15 mins
- Cook Time: 40 mins