Recipes: Pizza Night

Mary Cressler and Sean Martin show us how to make the perfect Neapolitan-style pizza at home

Everyone loves pizza! Whether you’re cooking as a family, sharing with friends or making an easy midweek treat, here’s how to get started with creating delicious, crispy, Neapolitan-style pizzas. We will show you the basics – how to make a margherita from scratch – and from there, you can experiment with toppings and flavours.

Making the dough

Neapolitan-style Dough

Neapolitan pizza, or pizza Napoletana, is a specific pizza that originated in Naples, Italy, and is now governed by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana, or AVPN). The AVPN regulations maintain authenticity of both the dough and the pizzas that are inspired by the region as well as protect the heritage of the pizza’s origin.

Neapolitan dough contains four ingredients: flour, water, salt and yeast. The flour is supposed to be a ‘00’ or ‘0’ milled flour. However, we use bread flour, which is more readily available and more affordable. There is no sugar or oil in this style of dough, as you would see in a New York-style pizza dough, which was inspired by the Neapolitan dough.