Neapolitan pizza
Photo: Valerio Capello at English Wikipedia · CC BY-SA 3.0

History

Vero Pizza Napoletana opened on Cedar Road in Cleveland Heights with an Italian-made 900-degree wood-fired oven, cooking 60-to-90-second pizzas in the Naples Associazione Verace Pizza Napoletana tradition. The 2024 expansion added a bar and doubled capacity, anchoring Cleveland's serious Neapolitan-pizza scene.

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Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 45 minTotal PT24H (cold ferment)Difficulty Intermediate

Ingredients

  • 500g 00 flour
  • 325ml cold water
  • 10g sea salt
  • 1g instant dried yeast
  • 1 can (400g) whole San Marzano tomatoes, hand-crushed
  • 250g fior di latte (fresh cow's-milk mozzarella), torn
  • Fresh basil leaves
  • Extra virgin olive oil
  • Sea salt

Method

  1. Mix flour, water, salt and yeast to a shaggy dough. Knead 10 minutes until smooth and elastic.
  2. Bulk ferment for 8 hours at room temperature, then cold ferment 16 to 24 hours in the fridge.
  3. Divide into 4 balls of about 230g each. Rest 2 hours, covered, at room temperature.
  4. Heat the oven to maximum (260-300C) with a pizza stone on the top rack.
  5. Stretch each ball by hand to 30cm. Spread 80g crushed tomatoes thinly. Top with torn fior di latte and a swirl of olive oil.
  6. Slide onto the hot stone. Bake 90 seconds in a wood-fired oven, or 5 to 7 minutes in a hot home oven. Finish with fresh basil and a pinch of salt.

Tip from the editors. For the best home-oven crust, place the stone close to the broiler and crank the broiler in the final 60 seconds.

Where to eat neapolitan pizza

Neapolitan pizza in Cleveland

Vero Pizza Napoletana ★ 4.4

$$$ Wine barCleveland Heights

Vero Pizza Napoletana on Cedar Road in Cleveland Heights, an expanded 2024 room with a 10-seat marble-topped bar and Italian wines by the glass.

PourAn Italian glass with a Margherita Vera

WineItalian wines by the glass and Neapolitan-pairing bottles

FoodWood-fired Neapolitan pizza, antipasti, gelato

Directions

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