Broiled Neapolitan-Style Pizza

Broiled Neapolitan-Style Pizza

About This Recipe

Yield:4 twelve-inch pizzas
This recipe appears in: Broiled No-Knead Pizza (No-Knead Pizza 102)


    • About 12 ounces crushed San Marzano tomatoes or another variety of premium plum tomato
    • Kosher salt
    • No-knead pizza d


  1. 1

    Season tomatoes lightly with salt. Place in a strainer lined with cheesecloth or paper towels and set over a bowl to drain excess liquid. Reserve strained tomato juice for another purpose.

  2. 2

    Turn broiler on high to preheat. Place the largest cast iron skillet you have under the broiler, on the stove over maximum heat, or on a ripping hot grill. After about 20 minutes, both the broiler and the skillet should be hot enough.

  3. 3

    Roll out or stretch pizza dough as thin as possible on a floured cookie sheet. (If you have a pizza peel, roll it out on the counter then transfer it to the peel.) Immediately top with tomatoes, sopressata, and mozzarella, torn into large chunks.

  4. 4

    Invert skillet and transfer pizza to underside. Slide under the broiler as close to the heating element as possible without generating copious smoke. Cook until dough is puffy and well-charred, about 3 or 4 minutes, rotating skillet 180 degrees halfway through cooking to brown crust evenly.

  5. 5

    Remove excess flour from crust with a pastry brush and transfer pizza to a plate. Top with finely grated Parmigiano-Reggiano, basil, and a light drizzle of olive oil. Slice and serve.


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