Traditional Pizza Napoletana


  • 10–12 slices Galbani® Fresh Mozzarella Sliced Log
  • 1 ball of prepared pizza dough, thawed and at room temp
  • 15 oz. crushed fire roasted tomatoes
  • 1 Tbsp. extra virgin olive oil, plus more for drizzling
  • 1 small clove garlic
  • 1/2 tsp. dried oregano
  • 1/2 tsp. kosher salt, plus more for seasoning
  • semolina flour or cornmeal, for dusting the pizza peel
  • 8 basil leaves


  • Place a pizza stone in the oven and preheat to 500 degrees F.
  • To make the pizza sauce, puree tomatoes, olive oil, garlic clove, dried oregano, and 1/2 tsp. salt in a blender.
  • When the oven is ready, stretch the dough into a circle. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top.
  • Spread the pizza sauce across the dough. Top with Fresh Mozzarella slices.
  • Transfer the pizza from the pizza peel to the pizza stone in the oven, then bake until the cheese is melted, about 7–10 minutes.
  • Using the pizza peel, remove from the oven and place onto a cutting board.
  • Drizzle with extra virgin olive oil and season lightly with kosher salt. Scatter basil leaves over top. Slice into pieces and serve immediately.
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Pair this world-famous pizza with one of the region’s celebrated sparkling wines, such as Greco di Tufo Spumante.

Did you know?

A cultural work of art launched into fame by Queen Margherita of Savoy in 1889, Pizza Napoletana has helped its birthplace—Naples, Italy—earn the distinction of being named a World Heritage Site. The pizza must meet the strictest of standards as a “Protected Designation of Origin” product. With 15,000 pizzaioli in Naples, and generations of families dedicated to this time-honored tradition, it’s no wonder it’s such a wonder!

© 2023 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l.