Nothing compares to
a real Neapolitan pizza: it's thin, soft, and slightly charred, with a
perfectly chewy crust and simple, fresh toppings. This pizza, which comes from
Naples, Italy, is so unique that UNESCO has designated it as an Artful Cultural
Heritage.
You're in the right
place if you've ever wanted to prepare a real Neapolitan pizza at home. From
creating the ideal dough to baking it like a real pizza maker, this recipe will
guide you through the entire process.
What Makes Neapolitan Pizza Special?
Let's first discuss
what makes a Neapolitan pizza unique before moving on to the recipe:
A light, airy crust is achieved by hand-stretching the dough rather than
rolling it.
Wood-Fired Oven
Generally baked for
only 60 to 90 seconds at 900°F (485°C), which gives it an exceptional charred
leopard pattern.
Minimalist Toppings
Use of premium
ingredients such as San Marzano tomatoes, fresh mozzarella, basil, and extra
virgin olive oil.
Recipe for Neapolitan Pizza Dough
Ingredients (Makes two 10-inch pizzas)
• 500g or 4 cups of
Tipo "00" flour (or bread flour if needed)
• 325 ml (1⅓ cups) of room temperature water
• 2 teaspoons (10g) of fine sea salt
• 3g of fresh yeast or 1g (¼ tsp) of active dry yeast
Directions
1. Mixing the Dough
• Dissolve the yeast
in water in a large bowl and leave for one minute.
• Mix the flour and salt together using a wooden spoon or your hands until it
becomes a coarse dough.
• After 10 to 15 minutes, make sure to knead it on a clean surface until it
becomes smooth and flexible.
• Form into a ball, wrap in a damp towel, and allow to sit for 30 minutes.
2. Bulk Fermentation (First Rise)
• Divide the dough
into two balls that are equal in size.
• Put each in a lightly oiled, covered container and allow to rise for 8 to 12
hours at room temperature.
(Refrigerate up to 24 hours for more flavor.)
3. Forming the Dough
• Let the dough sit
at room temperature after rising.
• By hand, stretch into a circle that is 10-12 inches in diameter, with a
thicker edge.
Classic Neapolitan Pizza Toppings
• 80g (⅓ cup) of
manually crushed San Marzano tomato sauce (no cooking required)
• 125g of freshly shredded mozzarella
• A couple of fresh basil leaves
• Extra virgin olive oil
• Salt to taste
• One thinly sliced garlic clove
• Oregano
Baking Methods
Wood-Fired Oven (Perfect)
• Set the
temperature to 900°F (485°C).
• Place in the oven, rotating halfway, and cook for 60 to 90 seconds.
Tips for the Most Iconic Pizza from
Naples
• Use "00"
flour for a soft, elastic crust.
• Avoid rolling the dough—stretch by hand to preserve air bubbles.
• Use fewer toppings to prevent a soggy crust.
• High heat is essential for that signature char.
• A long and slow fermentation improves the flavor and texture.
Conclusion
It's satisfying to
make Neapolitan pizza at home. Even though nothing compares to a wood-fired
oven, you can still make a delicious, authentic pizza in your own kitchen if
you follow the proper steps.
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