Neapolitan pizza is the traditional Italian crispy thin-crust pizza. This recipe gives a super light crust and you can add any combination of toppings to the tomato sauce base.

• 600 g wheat flour
• 1 packet of dry yeast
• ⅔ Tbsp salt
• 4 Tbsp olive oil
• 300 ml of water
• Tomato sauce
• Cherry tomatoes
• Basil
• Oregano
• Mozzarella cheese, grated
• Cream cheese for stuffing

Mix the flour, yeast, salt, olive oil and water in a bowl.Add more water if the dough is too dry and let it rest for an hour. After an hour, cut the dough into six equally sized portions and roll out each one until the dough’s thickness is as thin as desired. Dust an 10 inch round baking tray with some flour and place the dough on it in a round shape and brush with olive oil.

Spread  tomato sauce on the dough, then add  the mozzarella cheese, tomatoes and basil and finish with the cream cheese and oregano. 

Bake the pizza in the oven at 200°C until the crust is golden and the cheese is melted.

Cut each pizza into 8 slices and serve.