Jane's Delicious Garden Blog

The best thin crust pizza recipe . . .

Posted in Garden Diary by Jane Griffiths on the August 5th, 2017

The best pizza I  ever tasted was in Naples. I have always preferred a thin crispy pizza base but the Napolese one wasn’t crispy. It was thin and floppy, with the simplest topping of fresh tomato sauce (made from tomatoes grown in volcanic soil of nearby Vesuvius), buffalo mozzarella and basil. 

Back home the closest I have come to replicating that sublime pizza is the following recipe. I most often cook it until its crispy, but every now and then I don’t, just to remind me of that Autumn week in Naples. 


 ¾ cups lukewarm water

1 teaspoon instant yeast

1½ teaspoons salt

2 cups Tipo 00 flour

olive oil, for greasing


Combine the water and yeast in a bowl and stir. Add the salt and flour and mix until combined.

Turn the shaggy dough (and any loose flour) onto a floured surface and knead for about 10 minutes until it is smooth and elastic.

Shape the dough into a ball and place inside an olive oil greased bowl, turning so the dough is covered with oil. Cover and leave to rise for about an hour and a half, until doubled in size.

Preheat the oven to the highest temperature.

Place a pizza stone or baking tray in the lower middle part of the oven.

Halve the dough with a dough scraper. Take one piece and form it into a large disc using your hands to pull, turn and stretch it. Place it on a 30cm piece of baking paper. If you want it even thinner, use a rolling pin. (It will stick to the paper, but when it bakes, the dough will release from the paper.) If the dough starts shrinking back, leave it to rest for five minutes before trying again.

Repeat with the second half of dough.

Add your toppings and place the pizza (with the baking paper) in the oven. Bake for about five minutes then rotate the pizza, removing the paper as you do. Bake for a further 5 minutes until the edges are golden brown.

 Makes two 25cm pizzas 

This was the pizza from Pizzeria da Michele.    We went there on our first night in Naples after a long flight from Joburg via the Middle East to Rome. We shared a hire car with a couple we met at the airport who were also going to Naples. They were heading straight to a pizzeria that claimed to make “The best pizza in the world.” It certainly was the best pizza I’d ever eaten. The following day our guest house owner told us that Julia Roberts had been in town the week before, filming Eat Pray Love. One of the scenes was at the pizzeria where we’d eaten. It was a good start to a holiday!

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