Recreate our favorites
Our Neighborhood Neapolitan pizza is made with thoughtfully sourced ingredients and traditional Neapolitan techinques. We've re-worked our recipes for the home Chef so you can enjoy the process of making your own pizza at home. Or stop by to purchase a dough ball for $2.
MAKING THE SAUCE
1 (16 oz can) of pureed roma tomatoes
Minced Garlic Salt
What surprises people most often about our sauce is how simple yet flavorful it is. This recipe is super quick to prepare and will keep you from buying pre-made sauce at the store. Surprisingly our tomato sauce is not cooked which keeps the flavor tangy and fresh. You’ll need 1 (16 oz can) of pureed roma tomatoes. It’s worth investing in a organic and reputable brand – this is all about the tomatoes. You'll need to mince fresh garlic and for the salt use Sicilian sea salt, it tends to have the best flavor. Dried Oregano & Chili Flake work perfectly for this recipe.
- First open the can of tomatoes and using the spatula remove all the tomatoes from the can into a bowl.
- Sprinkle the salt evenly over the top of the tomato sauce.
- Follow by sprinkling the oregano and chili flake over the top.
- Using a wisk mix all the ingredients together.
- That’s it!
MAKING THE DOUGH
3.5 cups '00' flour
1.5 cups cold tap water
2 and ¼ Tsp Sea Salt
1 Tsp Dry active Yeast
Drizzle of Olive oil to coat bowl
This recipe makes (4) - 11 inch pizzas.
To make pizza dough at home you only need four simple ingredients: four, water, yeast and salt.
Although ‘00’ flour is the best for making pizza you can also use all purpose flour if ‘00’ isn’t available. Tap water will work, just make sure it is cool from the faucet. You can find dry active yeast at most grocery stores, it the yeast in little packets. For salt try to find Sicilian Sea salt, it generally is the most flavorful.
- Mix the yeast and water together in a metal bowl. Add the flour and combine the ingredients until the dough starts to form. There should be no excess flour.
- Sprinkle the salt evenly over the dough and gently fold the dough over and over until the salt has had a chance to evenly distribute and most of the clumps are gone. This should take a minute or less.
- Lightly flour the work surface and place the dough on the table.
- Gently fold the dough in half and then turn 90 degrees and fold in half again. Do this 5 times.
- Place the dough in a metal bowl, cover with plastic and let rest for 15 minutes at room temperature.
- After 15 minutes again fold the dough the same way on the work surface and then return the dough to the bowl for another 15 minutes.
- Repeat this process one more time – all this folding is helping form gluten bonds.
- After the 3rd 15-minute rest, do the final fold and return it to the bowl. Put the bowl in the refrigerator overnight. The dough will be ready after 18 hours and should last up to 36 hours.
- After the overnight refrigeration pull the dough out, cut it in half and then in half again in the opposite direction as the first cut. Form each fourth into a small ball using the same folding technique.
- Let the dough rise at room temperature for 3 – 5 hours covered. This can be done in a medium metal bowl covered lightly with plastic wrap.
- After 3 hours the dough is ready to bake.
MAKING THE PIZZA
Toppings of your choice
Homemade Pizza Dough
You’ve already made your dough a day in advance and let it come up to room temperature (our bought a dough ball at any Pizzeria Locale for $2). You’ve also made your sauce from scratch so have it nearby.
- Pre-Heat your oven to 500 degrees with your baking sheet inside on the middle rack. You’ll want to let the oven and baking sheet pre-heat for at least 40 minutes so it’s as hot as it can get.
- Place your dough ball into a shallow pile of flour and then flip it over so both sides are floured.
- Press the dough ball with your three middle fingers just inside the edge of the dough, moving in a circle to define the crust. Shoot for a desired crust width of .5 inch. Then take your three fingers and press down on the mound of dough in the center. This will define the thickness of the bottom of your pizza.
- Flip the dough over and repeat the last two steps. Define the crust and then press up the center so there are no thick spots.
- Gently lift the dough out of the flour pile and pass it back and forth between your hands. This will remove any excess flour which can be bitter when baked in the oven.
- Make your hands into two relaxed fists and place the dough over the top. Gently pull your fists apart to stretch the dough. Rotate the dough and pull gently again. Do this until the dough is about 12 inches in diameter.
- Flop the streched pizza crust onto the oiled baking sheet, add sauce and your fresh toppings.
- Bake in the pre-heated oven for 7 min.
- Carefully remove, let cool for 1 min.
- EAT IT!
JOIN US FOR A VIRTUAL: Budino class
Chef Jordan Wallace, the man behind the menu, will share our recipe for making the most perfect little dessert at home. He'll review everything from the pudding, to chocolate ganache and whipped cream.
Saturday, May 30th starting at 10:00 AM (MST) on Instagram live.