Hand-stretched 60-second wood-fired pizza in the Naples AVPN tradition; San Marzano tomatoes, fresh basil and fior di latte on a charred-cornicione crust.

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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Make it at home

Serves 424 hrIntermediate

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.

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

Common allergens: Gluten, Dairy.