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Neapolitan pizza folded into quarters for eating on the go is Naples' original fast food. A quick mediterranean family meal that's fresh, satisfying, and endlessly customizable.
Preheat your oven to the highest possible temperature (ideally 500°F) with a pizza stone or sheet on the middle rack for at least 30 minutes to ensure a crisp base.
On a floured surface, stretch or roll out 1/4 of the dough (about 4 oz) into a thin 8-inch round; don't overwork to retain airy bubbles.
Spread 3–4 tbsp of crushed San Marzano tomatoes evenly over the dough, stopping 1/2 inch from the edge. Sprinkle each with a pinch of kosher salt and a dash of black pepper.
Tear fresh mozzarella into small pieces and scatter over the sauce. Drizzle with olive oil and add several basil leaves.
Using a pizza peel, launch the assembled pizza onto the hot stone. Bake for 6–8 minutes until the crust is golden and the cheese is bubbling with some brown spots.
Remove from the oven, let cool 1 minute, then fold the pizza into quarters. Serve hot and repeat with remaining dough and toppings.
