Name: The Emerald Neapolitan
Cuisine: Italian
Ingredients: Dough: A 48-hour cold-fermented Neapolitan-style dough, brought to room temperature for two hours before stretching.; Sauce: Apply the basil pesto in a thin, uniform layer, leaving a 1-inch border for the crust to rise.; Pesto; Mozzarella

Ingredients

Sauce

Pesto

Cheese

Mozzarella

How to Make It

DoughA 48-hour cold-fermented Neapolitan-style dough, brought to room temperature for two hours before stretching.

SauceApply the basil pesto in a thin, uniform layer, leaving a 1-inch border for the crust to rise.

1Preheat your oven to its highest setting, ideally 500°F (260°C), with a pizza stone or steel on the middle rack for at least 45 minutes.
2On a lightly floured surface, gently stretch your dough ball into a 12-inch circle, maintaining an airy rim.
3Spread 3-4 tablespoons of high-quality basil pesto evenly over the base, ensuring it does not pool in the center.
4Tear fresh mozzarella into bite-sized pieces and distribute them evenly across the pesto base.
5Carefully transfer the pizza onto a floured peel and slide it onto the preheated stone.
6Bake for 7-9 minutes, or until the crust is golden brown with dark 'leopard' spots and the cheese is bubbling.
7Rotate the pizza 180 degrees halfway through the baking process to ensure an even cook.
8Remove from the oven and allow it to rest for 60 seconds on a wire rack to prevent the bottom from steaming.

Chef's Tip

Pesto is oil-heavy; to prevent a greasy finish, use low-moisture mozzarella or ensure fresh mozzarella is thoroughly patted dry with paper towels before topping.