Neapolitan pizza is a round pizza with a raised, crispy and slightly charred edge. Topped with San Marzano tomatoes, mozzarella and one, or a couple of well-balanced toppings. But the two things that make Neapolitan pizza stand out are the flavor and consistency of the crust.
Anyone can make authentic Neapolitan pizza
You might think it ’ s hard to make authentic Neapolitan pizza at home plate. But anyone can do it ! All you need is meter and a hot oven .
There are many variations of Neapolitan pizza dough, but this is the traditional: direct dough fermented at room temperature. And all you need is 4 ingredients: flour water salt and yeast.
Time equals flavor. And the crust gets its relish from a long, slow advance. This is a 24-hour pizza dough that gives plenty of flavors and can fit most people ’ sulfur schedules .
What gives the crust the crunchy exterior combined with a light, balmy inner is a very promptly bake at a senior high school temperature. That ’ mho why you traditionally bake Neapolitan pizza in a wood-fired oven. Without the high temperature, you can make great pizza, but not authentic Neapolitan pizza. So you will need a wood-fired oven or another pizza oven that can reach 900°F ( 480°C ), such as the Ooni pizza ovens. If you ’ rhenium looking for a base oven Neapolitan pizza recipe, click here .
truthful Neapolitan pizza is defined by the AVPN ’ s external rule. But they are hard to understand and follow. I ’ ve therefore simplified the process into this bit-by-bit recipe that anyone can follow. Below the recipe, you ’ ll find more details about the summons, how, and why – all you need to make perfect Neapolitan pizza !
Ingredients for Authentic Neapolitan Pizza Dough
Authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt, and yeast. And to get the best consequence, make indisputable you use choice ingredients .
This will make 6 11-12 inch Neapolitan pizza :
- 922g Tipo 00 flour (100%)
- 553ml cool water (60%)
- 23g of fine sea salt (3%)
- 1g of fresh yeast (0.1%) or 0.28g of active dry yeast (0.03%)
What you’ll need to make Authentic Neapolitan pizza
here are a few things you need to make Neapolitan pizza :
- A mixing bowl
- A kitchen scale (preferable an accurate 0.01g scale) to measure ingredients
- A proofing box (or alternatively small air-tight containers that can hold one pizza dough ball each)
- A pizza peel to transfer the pizza in and out of the oven
- A pizza oven (alternatively a pizza stone or steel – but heat is key!)
- (optional) A dough scraper or spatula to handle the dough
- (optional) An infrared thermometer to check the temperature of your oven
You ’ ll besides need Neapolitan pizza sauce, cheese, and toppings for the pizza .
How to Make Authentic Neapolitan Pizza Dough From Scratch step-by-step
- Add water to a mixing bowl and dissolve the salt.
- Add 10% of the flour while mixing with your hands or a wooden spoon.
- When you have a smooth, batter-like consistency add the yeast and dissolve it (you don’t want the yeast to be in direct contact with salt, as this may damage it).
- Gradually add the rest of the flour while mixing, until you end up with one, single mass.
- Move the dough out of the mixing bowl to the countertop, and start kneading. Knead the dough by hand for 15-20 minutes, or in a stand mixer at low speed for 10-15 minutes, until you get a pretty smooth dough. The goal is to develop gluten and incorporate air into the dough.
- Leave the dough covered to rest for 15-30 minutes.
- Fold the dough over itself a few times and form a smooth, round dough.
- Place the dough in an airtight container, or in a bowl covered in plastic wrap, and let it rise for around 14 hours.
- After 14 hours, take out the dough, and cut it into dough balls of 250 grams each. Make sure the dough balls are smooth and even to get round, nice pizzas.
- Place the dough balls in a lightly floured proofing box and let them rise for another 10 hour. If you don’t have a pizza proofing box, you can place the dough balls individual bowls with lid or covered in plastic wrap instead.
Preparing and baking the pizza
- Preheat your oven. If you use a wood-fired pizza oven, preheat it until the floor of the oven is around 850°F (430°C) and the ceiling is around 900°F (480°C). You can check the temperature using an infrared thermometer. If you use a home oven, place a pizza stone or steel in the oven and preheat on the hottest setting for at least 1 hour.
- Take out one dough ball from the rising box using a dough using pizza spatula or dough scraper. Sprinkle some flour around the edge of the dough ball and use the spatula to loosen all the sides (if it’s stuck to other dough balls or and edge), then get it under the ball and lift it right out.
- Place the dough ball in a small pile of flour and press it gently from the center using the palm of your hands. Make sure to leave 1/2 inch (1cm) around the edge of the dough to form the crust (cornicione). Then stretch it into a 10-11 inch (25-27cm) round disc.
- Get rid of any excess flour from the dough and place it on a clean part of your countertop.
- Add 60-80g of Neapolitan pizza sauce in the center of the disc, and spread it evenly with the back of a spoon using circular motion.
- Add cheese and other toppings.
- Slide the pizza onto your pizza peel and quickly transfer it into the oven. You want to work quickly to prevent the pizza from sticking to the countertop or the peel.
- Bake the pizza for 60-90 seconds in a pizza oven, and make sure to turn it to get an even bake.
In a home oven, bake the pizza for for 4-8 minutes on a pizza stone or steel, depending on how hot your oven is. And if you have a grill function or broiler, turn it on during baking for an even hotter bake. That’s going to get you pretty close to the heat of a pizza oven!
- Using the pizza peel, remove the pizza from the oven, transfer it to a serving plate and serve immediately. Neapolitan pizza should be eaten right from the oven!
What is Authentic Neapolitan Pizza?
Naples has a long history of pizza and is the birthplace of pizza as we know it today. Neapolitan pizza is a simple and well-balanced dish made from high-quality ingredients. The crust is the most important element of Neapolitan pizza, and time and patience are what develop the spirit of the crust. Neapolitan pizza is besides baked in a wood-fired oven, which gives the pizza its feature charred crust .
Naples has a long custom of pizza, dating back to the eighteenth hundred when the Neapolitans started adding tomatoes to their flatbreads. At the time pizza was considered ‘ peasant food ’, and was sold from carts in the poor parts of town. now the pizza is known all across the world .
nowadays the traditions are protected by the AVPN ( The True Pizza Association ), and their international regulations for true Neapolitan pizza. In 2017 the culinary practice of Neapolitan pizza baking was even granted UNESCO status .
It’s all about the crust!
The crust is the ace of the show. Sauce, cheese, and toppings are just condiments that add to the crust. That ’ second why most Neapolitan pizza entirely has a few well-balanced toppings. And that ’ s besides why I ’ ve dedicated this long article just to get the boodle right .
What makes Neapolitan pizza different
Neapolitan pizza is thin, round and has a raised edge ( called “ cornicione ” ). The rim of the pizza puffs up in the oven and gets tall, crisp on the outside and soft on the inside. A very unique consistency that you can merely achieve through a short, very hot bake .
Most people think Neapolitan pizza should be crisp, but that ’ s only true for the rim of the pizza. The center is soft, or damp, and is most suitable to be eaten using a knife and fork .
AVPN: True Neapolitan Pizza
To be considered a true Neapolitan pizza, you have to follow the strict regulations defined by the AVPN. The AVPN was founded in 1984 to protect the art of authentic Neapolitan pizza. The organization defines everything in the pizza baking process from the ingredients and toppings to the method of making the dough .
That ’ mho why this recipe is based on AVPN ’ s regulations. That ’ s what true Neapolitan pizza is !
AVPN requirements for True Neapolitan pizza
Some of the most important requirements from the AVPN international regulations for Neapolitan pizza are :
- The diameter of the pizza should be between 22 and 35 cm (8.5 to 14 in)
- Each dough ball should be between 200 and 280 grams
- Center of the pizza should be 0.25 cm (0.1 inches) thick in the center
- Should use Tipo 00 (W250-310) or tipo 0 flour (W250-320)
- Leaving time 8-24 hours
- The pizza should be cooked in a wood-fired oven at around 485° C, on a floor that’s in the 380-430°C range in 60-90 seconds.
- The pizza should be consumed within 10 minutes of production
The regulations have many more details, but some of the main takeaways are that the boodle should be made with a fairly potent flour with a persuasiveness of W250-320. The boodle balls should be around 250 grams, and this will result in an 11-12 edge pizza .
The pizza should be baked at a high temperature. To be a true Neapolitan pizza according to the regulations, it needs to be baked in a wood-fired oven, however, the temperature and bake time is the important region. You ’ ll get pretty a lot the lapp leave in any oven that can reach that temperature .
The 3 elements of Neapolitan pizza
Authentic Neapolitan pizza consists of three elements:
so to make great pizza you need to understand and master each of these elements and how to balance them. In the postdate sections, I will go through each of these elements .
Sauce for Neapolitan pizza
Neapolitan pizza sauce is simpleton. It ’ second all about quality tomatoes because that ’ s what the sauce should taste like. All the other ingredients are added to balance and highlight the tomato flavor .
You fair interracial raw, without pre-cooking it. The heat of the oven will cook the sauce during baking. But the short cook prison term will preserve a lot of the freshness of the tomatoes .
For authentic Neapolitan pizza, you should use San Marzano tomatoes, which is an italian plum tomato with a firm, sweet spirit and little acidity .
Neapolitan pizza sauce Ingredients for 4-5 pizzas:
- One 400g (14oz) can of whole, skinless tomatoes (preferably San Marzano tomatoes)
- 4g (a little less than 1 teaspoon) of sea salt
- 3-4 leaves of fresh basil
- 15g (1 tablespoon) of extra virgin olive oil
Instructions: How to make Neapolitan pizza sauce
Add the tomatoes, salt, basil, and olive oil to a mix bowl, and combine all the ingredients. There you have authentic Neapolitan pizza sauce !
Check out the entire recipe for more details .
Cheese and toppings
If you ask a Neapolitan, he would tell you there are lone two types of pizza : Pizza Marinara and Pizza Margherita. These are the two traditional, Neapolitan pizza topping combinations that are based on local ingredients found in the Naples area .
Pizza Marinara is possibly the beginning pizza ever invented. It was normally eaten by poor sailors at sea because it ’ s made with well preserved toppings .
Toppings for Pizza Marinara :
- 70-100g of tomato sauce
- 1-2 sliced cloves of garlic
- 5g of extra virgin olive oil
- A small drizzle of dried oregano
Full Pizza Marinara recipe .
Pizza Margherita is a authoritative known all over the world, and by many considered the perfect pizza with its flavorful, well-adjusted toppings .
Legend has it that the pizza was invented to honor Queen Margherita of Italy when she visited Naples in 1889. The toppings of the pizza represent the color of the italian flag : red tomato sauce, white cheese and green basil .
Toppings Pizza Margherita :
- 70-100g of tomato sauce
- 80-100g fresh mozzarella (fior di latte) or buffallo mozzarelle
- 3-4 large leaves of fresh basil
- 5g of extra virgin olive oil
- (Optional) 5 of peccorino or parmesan
Full Pizza Margherita recipe .
The most common types of tall mallow for Neapolitan pizza are fresh mozzarella ( fior di caffe latte ) and buffalo mozzarella. You want to stay off from the low-quality grated supermarket cheeses. A standard Neapolitan pizza needs around 70-100g of mozzarella .
Hard, aged cheeses are besides common to add to the pizza, like pecorino and parmesan. These cheeses give some saltiness and stronger flavors to the pizza. You don ’ deoxythymidine monophosphate want to use excessively much of these cheeses, as they have a pretty strong spirit. A couple of pinches ( around 5g ) to one pizza is a dependable originate point .
Other toppings for Neapolitan pizza
The AVPN actually has a list of ingredients, but you can add your front-runner toppings. Some coarse toppings are :
- Fresh tomatoes
- Olive oil
- Parma ham
immediately the most crucial thing – the boodle !
As mentioned earlier, it ’ sulfur all about the crust. You can ’ t save a Neapolitan pizza by adding more toppings, if the crust is bad, it ’ s not going to be capital Neapolitan pizza .
The two secrets to the perfect pizza dough are high-quality ingredients and time.
To make great pizza you need quality ingredients. Both for the boodle and for toppings. The other part is meter. It takes clock for flavors to develop .
There are besides other processes happening during a retentive farewell, such as gluten geological formation. The gluten exploitation will affect both the stretch of the boodle and the consistency of the final examination product .
The last key to big pizza boodle is practice. No recipe can substitute experience. It takes time, and several attempts to master Neapolitan pizza dough. But preceptor ’ thyroxine worry ! I ’ ve tried to make this recipe deoxyadenosine monophosphate detailed as possible to give you a headstart. I barely want you to know that Neapolitan pizza is an art that takes some practice to maestro .
The four ingredients of Authentic Neapolitan Pizza
Authentic Neapolitan pizza dough consists of only 4 ingredients: flour, water, salt and yeast. And to make good pizza it ’ randomness important to use timbre ingredients .
To make consistent pizza dough, you need to measure your ingredients accurately.
Have you ever followed the lapp recipe, but it turns out a bit different every time ? That ’ mho credibly due to inaccurate measurement. The perfect pizza boodle starts with perfect measurements .
belittled changes in the quantities of ingredients can have a huge shock on both the dough and the final pizza crust. If you for model add excessively much yeast, the dough will ferment faster than you expect, an over-proof by the fourth dimension you ’ re ready to shape and bake the pizza .
Use a scale!
The most accurate way of measuring ingredients is using a scale. The argue is that weight is much more accurate than volume .
Imagine you have a bowl of flour, and imperativeness it american samoa hard as you can using a smooch. How much can you compress it ? therefore does the recipe necessitate for compress flour or not ? The amount of flour can vary enormously depending on how it ’ randomness stored and handled .
Another issue is that book measurements are not standardized. How bombastic is a tablespoon, for exercise ? My tablespoon is probably not the like size as yours .
That ’ randomness why bakers use recipes with the ingredients listed in grams. 100 grams of flour is the like no matter how compressed it is, and 10 grams of salt is 10 grams of salt no matter the size of your tablespoons .
I consequently strongly recommend investing in a gram scale. This will take the guess out of your pizza baking !
The best character of scale for pizza bake is one that can measure with an accuracy of 0.01 grams. That ’ s particularly significant for yeast since you use very small quantities. Often less than 1 gram .
circus tent Pick Smart Weigh Culinary Kitchen Scale An accurate kitchen scale with two platforms that can measure up to 10kg at lone 0.01g. If you make a purchease through this link, we earn a small commission at no additional cost to you. Read more about pizza scales and how to properly count ingredients here .
To make authentic Neapolitan pizza you need an italian Tipo 0 or Tipo 00 flour .
Tipo 0 and 00 are Italian-milled, finely labor wheat flours with medium-high protein content. Tipo 00 is the most used flour for pizza-making. The reason is that Tipo 00 is the finest mill flour on the italian flour scale and besides the highest quality flour, made from the core of the wheat .
The optimal gluten content for Neapolitan pizza dough is around 12%. And the optimal strength is around W250-300, depending on the length of fermentation.
The protein contented of Tipo 00 flour is around 12 %. The medium-high gluten protein message is crucial to make an elastic, stretchable dough. When you ’ re kneading the dough, gluten strands get longer and stronger and make the boodle potent and elastic. You can read more about pizza flour here .
There is nothing charming about Tipo 00 flour, it ’ sulfur barely high quality and contains the right total of gluten. You can make great dough with other flours excessively since it ’ s the properties of the flour that matters the most, not where it ’ sulfur from .
Gluten is a solicitation of proteins found in wheat. These proteins are what holds the pizza dough together and make it rubber band and able to keep its form during a long exit. It ’ mho besides what allows you to stretch the dough and make a sparse pizza without ripping the boodle .
When gluten proteins absorb water they start to form a network, about like a fishing net, that gives the dough structure. Kneading will strengthen this gluten network. And the more you knead, the stronger it gets .
Gluten besides plays an important function in trapping gas that the yeast produces during zymosis, which is besides why the dough increases in bulk. When you knead the boodle, small pockets will form, and these will be inflated by CO2 from the zymosis, about like blowing up a balloon .
When you knead the boodle the gluten besides gets tense, and the boodle gets more elastic and harder to stretch. so letting the gluten relax is crucial before you try shaping your pizza .
What is the best pizza flour for Neapolitan pizza dough?
One of the most use flours in Naples is Caputo Pizzeria. Caputo is considered one of the clear pizza flour producers in the area, and the caller is besides an AVPN approved supplier .
Caputo pizzeria is a quality Tipo 00 flour with a gluten content of 12.5% and a strength of W260-270 make it ideal for a 24-hour rise .
personally, I swear by Caputo pizzeria and about entirely use it for my Neapolitan pizza boodle. And it turns out great every time !
Caputo Pizzeria Tipo 00 Pizza Flour If you make a purchease through this link, we earn a small commission at no additional cost to you. Read more about Caputo flours here .
You should use clean, moderately hard water for Neapolitan pizza. Using bad water can mess with the yeast, and ruin the zymosis .
You should besides start out with cool urine : 60-72°F (16-22°C) .
Unlike most recipes, you don ’ triiodothyronine starting signal with warmly urine when making Neapolitan pizza dough. The reason is quick water makes the yeast more active, something that will speed up the zymosis. And you decidedly don ’ thymine want your dough to overproof in 2 hours .
The goal is to reach your zymosis temperature ( room temperature ) by the end of kneading. And since the mechanical sour from kneading will increase the temperature of the dough, you start out at a lower temperature .
If you use a stand mixer, you want to start with even colder water, because using a stand mixer will increase the temperature more than massage by hired hand .
If the weather is hot, you besides may want to start with cold urine to slow the yeast down more .
For authentic Neapolitan pizza boodle, you should use fine sea salt. technically you can use any salt, but ticket salt will dissolve easier .
salt does chiefly 4 things for your dough :
- Strengthens glutens
- Slow down the fermentation
- Improves the flavor of the crust
- Helps browning and crisping of the crust
In shortstop, the reason you add salt to pizza dough is to strengthen the gluten, so the boodle gets stronger and more elastic. Salt besides controls the rate of agitation by slowing down the yeast. Neapolitan pizza dough contains 2.5-3% .
This combination allows a hanker, slow zymosis that will develop spirit. Salt besides improves the spirit itself. therefore salt is the ultimate season foil .
Read more about salt and how it affects Neapolitan pizza boodle here .
yeast is credibly the most complicate ingredient in the pizza-making process. But besides one of the most significant ones .
Yeast is a single-celled fungus that eats sugar and turns it into flavor. More accurately, the yeast breaks down the carbohydrates in flour into alcohol and CO2. And as a leave, the boodle will rise and develop season. When the dough has proper gluten growth, the CO2 will besides be trapped inside the boodle, inflating it, about like a balloon. The yeast besides makes the dough more digestible when it breaks down the carbohydrates in the flour .
The amount of yeast you add to your dough is the main way to control fermentation time. The more yeast you add the faster the fermentation, and the less yeast you add, the slower the fermentation.
You besides want to create a good environment for your yeast. Just like a pet, it needs food and dependable know conditions. You wouldn ’ t leave your cad outside in the coldness or in the car on a hot summer day without proper food, would you ? The lapp goes for yeast. It needs good flour to eat and it the right temperature, not besides hot and not excessively cold, not excessively wet or excessively dry .
It ’ s worth mentioning that you need identical small quantities of yeast in Neapolitan pizza boodle to get an 8-24 hour rise. typically in the 0.2-1g range. And that ’ s about impossible to measure without a proper scale with an accuracy of 0.1 or 0.01 grams .
Types of yeast for Neapolitan pizza
There are three types of yeast you can use for Neapolitan pizza :
- Fresh yeast / cake yeast (CY)
- Active dry yeast (ADY)
- Instand dry yeast (IDY)
The most traditional choice is clean brewer ’ sulfur yeast. This is besides what ’ sulfur most coarse in pizzeria in Naples. And for a long clock time, the AVPN only allowed the use of fresh yeast for Neapolitan pizza. Some people argue that it gives a rich and better relish to the boodle. But fresh yeast is much sold in larger quantities and doesn ’ t last identical farseeing. So it ’ s not the best option for casual pizza bakers .
Both moment and active dry yeast are basically dry versions of fresh yeast. And even though you previously had to reactivate active agent dry yeast in warm water, it ’ s not necessity nowadays. Making the practice of both types reasonably like. You can dissolve both in water, just like fresh yeast. Dry yeast besides has a a lot longer shelf-life and you can store it in the pantry for up to 12 months. It ’ s, consequently, the most convenient choice. Dry yeast is more digest than fresh yeast, so you, need less yeast for the same sum of rising .
10g of cake yeast is roughly 4g of active dry yeast, and 3g of instant dry yeast.
I use Caputo Lievito most of the time, chiefly because of the public toilet of the farseeing shelf-life. It besides lasts farseeing, and you can easily get 1000 Neapolitan pizzas out of one can .
Caputo Lievito Active Dry Yeast If you make a purchease through this link, we earn a small commission at no additional cost to you.
Fermentation for flavor
agitation is the charming procedure where yeast turns flour into season. And to understand and controlling this procedure is essential to making Neapolitan pizza boodle .
The whole purpose of the long fermentation time is to develop flavor and improve the consistency of the dough.
The two chief reasons for a long slow zymosis is :
- Flavor development
- Gluten development
In accession to kneading, gluten besides develops over time. That means when you leave the boodle to rise the gluten network will grow stronger over clock time. And this will make an rubber band boodle that keeps its shape, holds better on to the CO2 produced by the yeast, and is easier to stretch without tearing .
There are many ways to improve flavor. For model, an stretch rise using cold zymosis. There are besides pre-ferments, such as poolish, biga, or sourdough starters. But the key is prison term !
Bulk vs. ball fermentation
The fermentation process is split into two phases: ball and bulk fermentation.
The purpose of bulge agitation is to give the yeast a headstart and to start the relish development .
The main function of ball zymosis is to redistribute the yeast and relax the boodle to make it softer and more extensile, so it ’ second easier to stretch and shape the pizza skins. In addition to far mature and flavor development. The boodle should rise for 6-12 hours. If you leave them shorter the dough is going to be more rubber band and harder to stretch, while if you leave it longer it ’ sulfur going to be softer and can easily get excessively slender during stretching .
Baking Neapolitan pizza
Neapolitan pizza has to be baked in less than 90 seconds. The extremely hot temperature and short baking time are the only way you can get the right crust consistency: crunchy on the outside, yet light and soft on the inside.
You just can ’ thymine replicate this in a home plate oven. It doesn ’ triiodothyronine experience blistering adequate. Don ’ deoxythymidine monophosphate get me wrong, you can make very bang-up pizza in a dwelling oven, particularly with a pizza sword, but it will not be quite Neapolitan pizza .
According to the AVPN regulations, Neapolitan pizza must entirely be baked in a wood-fired oven at 905°F ( 485°C ). The pizza must besides be placed directly on an oven floor at around 800°F ( 430°C ). But you can get a very similar leave with a smaller, portable pizza oven that ’ south cheaper and more accessible .
personally, I use an Ooni Koda 16 pizza oven and find the resultant role very alike to a wood-fired oven. The Ooni Koda 16 is a portable gas-powered and can reach baking temperatures in less than 30 minutes. So it ’ sulfur way faster to preheat than a wood-fired oven. It ’ south besides cheaper to fuel and costs alone a fraction of a wood-fired oven. But the best share : I can use it on my city apartment balcony !
so if you want to make Neapolitan pizza without an expensive wood-fired oven, the Ooni Koda 16 is what you ’ re looking for .
Ooni Koda 16 Pizza Oven
If you make a purchease through this link, we earn a small commission at no additional cost to you.
The pizza making process
Okay, let ’ s make some pizza. This is a more detail description of the instructions at the begin of the article .
The pizza-making process consists of 8 steps:
- Mixing the dough
- Knead the dough
- Bulk fermentation
- Ball fermentation
Each step builds on the former, then if you screw improving once, you ’ ll screw up all the consecutive steps and credibly not end up with great pizza .
Making Neapolitan pizza requires a little piece of planning since it takes 24 hours from begin to finish .
The first base step is making the boodle, which should be done around 24 hours before you plan to have pizza. then balling and musket ball agitation should happen around 10 hours before pizza clock. then last the load and baking .
An model :
I typically make the dough right after dinner ( 6 phase modulation the night before ), then do the ball in the dawn before I go to work ( around 8 am ), then prepare and bake pizza at 6 prime minister .
little adjustments ( longer majority, or longer ball agitation ) is o to fit your agenda. Just experiment. You can besides adjust the yeast for a unretentive or longer entire zymosis clock time if needed. E.g. 18 hours or 27 hours .
1. Mixing the dough
You want to start from cool water in a bowl ( around 65 ° F/18 ° C ) to ensure the boodle doesn ’ thyroxine get excessively hot when you ’ re done shuffle and knead .
The reason why we start with the water, and not flour, like most recipes, is that it ’ south much harder to add extra water later if the boodle ends up excessively dry .
traditionally, the boodle is desegregate merely using your hands, but you can besides use a wooden spoon or another kitchen instrument. But using your hand will give you a better feel for the dough with some experience
The next step is to add the salt and dissolve it in the water. Pour in the salt, and shuffle until it is completely dissolved .
Proceed by adding around 10% of the flour while incorporating it with the water. Try to get a smooth consistency without any lumps. adjacent, you can add your yeast, and dissolve it. The cause you add some flour before the yeast is that you don ’ thymine want the salt concentration to be besides high when adding the yeast because yeast doesn ’ thyroxine like salt. And excessively high concentrations of strategic arms limitation talks can kill the yeast. therefore, you want to dilute the salty water before you add the yeast .
Continue adding flour while mixing until it’s all incorporated and you’re left with a cohesive dough.
adjacent, transfer the dough to a working surface, and start kneading. A stand sociable with a dough hook shot at low speed can be used, but I recommend precisely kneading by hand to get a better feel for the dough .
There are many ways of kneading pizza dough, but the goals are :
- Developing gluten
- Incorporate air into the dough
It ’ s a good idea to fold the dough over itself when you knead to add vent .
Continue kneading the dough for 20-30 minutes, until the dough gets fairly smooth. You can check if the boodle is done by lightly pressing the dough down with one finger. If it ’ sulfur cook, the dough should spring back. You can besides perform the “ windowpane test ”. Take a minor slice of dough and check if you can stretch it then reduce that you can see lighter through it without ripping a hole in the boodle .
Let the dough rest for 10-20 minutes. Then, fold a couple of times to create a nice and smooth dough ball. The dough is now ready for agitation .
3. Bulk fermentation
Place the dough in an air-tight container or a bowl covered in plastic wrap to prevent the come on from drying out. You don ’ t need to add any flour or oil to the boodle or container, the boodle shouldn ’ t stick much ( since it ’ sulfur fairly gloomy in hydration ) .
Let the dough rise for around 14 hours (overnight) at room temperature .
Time for balling !
Balling just means cutting the larger boodle into smaller, pizza-size boodle balls. This will redistribute the yeast for further zymosis and make certain the dough balls are by rights relaxed so they get extensile and slowly to stretch when it comes meter for preparing the pizza .
Spit the dough into 250g (9 oz) balls. 250g boodle balls make 11-12 inch Neapolitan pizza. This can be done using a boodle scraper or plainly ripping off a piece of boodle. I besides recommend using a scale to weigh the dough balls .
then, fold them over a few times ( this stresses the gluten, so the dough balls don ’ t get excessively relaxed ) and try to make round of golf dainty boodle balls. A cycle pizza starts with a beat dough ball .
5. Ball fermentation (2nd leave)
When all the boodle balls are made, place the dough balls in a rising box lightly dusted with flour. You don ’ triiodothyronine want the boodle balls to be excessively close, since they will flatten and spread out during the second leave .
Then cover the dough box with a lid and let the dough balls ferment for around 10 hours at room temperature.
After 10 hours, the dough balls should have increased in bulk, 1.5-1.8 times, and flattened out and banquet. They are now quick to make pizza !
Open and stretch the pizza
depart by preparing a small pile of flour on your working surface .
then take the pizza out from the rising box using a dough scraper or pizza spatula. Using some extra flour will help prevent stick .
Place the dough ball in the flour you prepared and cover the dough ball so they are not sticky. Shake off excess flour and move the dough to a clean working surface.
Make sure the dough ball is round ( it can get out of form when removing from the rising container ) and start by pressing the air from the center of the dough to the edges using flat hands, pressing with the finger and palms. You want to leave 1/2 inch (1cm) of the rim untouched. This will puff up in the oven and create a that nice, crunchy, and soft edge.
Rotate and turn it over a few times, until you have a round, flat pizza foundation .
Then hold the pizza one hand and gently stretch using the other hand, rotate the pizza ⅓ and continue until the pizza is 10-11 inches (25-27 cm) in diameter (80% of the final size of the pizza).
last, finish off by getting rid of any flour that might be left on the dough. You don ’ triiodothyronine want the flour to burn in the hot oven .
The formation of the pizza is better illustrated visually, I have consequently included a YouTube video of maestro pizzaiolo Enzo Coccia that illustrates the traditional Neapolitan slap technique ( “ lo schiaffo ” ) .
( Make sure to turn on subtitles if you don ’ deoxythymidine monophosphate speak Italian )
Topping the pizza
Topping the pizza is a simple 3-step work :
- Other toppings
So start by adding around 80g of Neapolitan pizza sauce. Then, add mozzarella. And lastly other toppings of your choice. If you want to go traditional, check out the Pizza Margherita recipe here .
tip : top the pizza right before you are going to bake it. If you leave it besides farseeing on the countertop, it may stick and be arduous to get onto the pizza peel off .
Baking Neapolitan pizza
Before even starting to prepare your pizza, you have to preheat your oven. It should be around 905°F (485°C), and the floor around 800°F (430°C).
The time it takes to preheat the oven depends on the type of oven you ’ re using, the size, and the fuel reservoir. A wood-fired oven can take a few hours to come to temperature, while a small gas oven can get hot in less than 30 minutes .
An Infrared thermometer to check the temperature
The easiest room to check the temperature is to use an infrared thermometer. This can give you an instantaneous, accurate read from a distance ( without burning your fingers ! ) .
Sovarcate Infrared Thermometer. If you make a purchease through this link, we earn a small commission at no additional cost to you. You can read more about infrared thermometers and how to use them here .
In accession to an oven, you besides need a pizza skin to transfer the pizza in and out of the hot oven. A great general-purpose pizza peel would be a perforated peel. These peels are thin, so it ’ randomness easy both to transfer the pizza onto the peel off and to get the peel off under the pizza to get it out of the oven. Perforated pizza peels besides help you get rid of surfeit flour from the boodle to prevent electrocution in the oven .
Homevibes 12 ” Perforated Pizza Peel If you make a purchease through this link, we earn a small commission at no additional cost to you. Read more about perforated pizza peels here, and why they are the best all-around peels .
The first matter you need to do is move the pizza from your working airfoil into the peel. This is easier if you have a friend that can help you hold the peel .
first, make sure the pizza is not stuck to the working surface. then, hold the peel off at a little angle and merely drag the pizza over to the peel. Stretch out the pizza to its full size of 11-12 inches ( remember we only stretched it to 80 % during the initial shape, since if it ’ sulfur besides thin it ’ mho hard to transfer it over to the skin and it may rip ) and to the final shaping of the pizza .
Move the peel over to the oven, and slide the pizza off, onto the hot floor of the oven.
Let the pizza set for 15-30 seconds. If you try to touch it before it sets, it will credibly stick to the deck and may rip and make a batch. You will see the crust powderpuff up and get tall and start toasting. At this charge, you want to turn the pizza to make sure it gets an even bake and doesn’t burn. The best tool for this job is a pizza turning peel off. A regular pizza undress will besides work but it ’ s going to be a morsel hard .
besides, check the bottom of the pizza. You don’t want that to burn either. If the bottom finishes before the top of the pizza, you can merely finish the pizza by “ doming ” : lifting the pizza up closer to the dome where it ’ randomness hot .
When the pizza is done baking. This should not take more than 90 seconds. Remove it from the oven using the pizza undress or turning skin and place it on a home plate. The pizza is best serve immediately, straight from the oven !
Authentic Neapolitan Pizza Dough Recipe
Nothing is better than authentic Napolitan pizza.
- Mixing bowl
- Kitchen scale
- Pizza oven or pizza stone
- Pizza Peel
- 922 g tipo 00 pizza flour
- 553 milliliter water cool
- 23 gravitational constant sea salt fine
- 1 thousand fresh yeast
Add water to a mixing bowl and dissolve the salt.
Add 10% of the flour while mixing with your hands or a wooden spoon.
When you have a smooth, batter-like consistency add the yeast and dissolve it (you don’t want the yeast to be in direct contact with salt, as this may damage it).
Gradually add the rest of the flour while mixing, until you end up with one, single mass.
Move the dough out of the mixing bowl to the countertop, and start kneading. Knead the dough by hand for 15-20 minutes, or in a stand mixer at low speed for 10-15 minutes, until you get a pretty smooth dough. The goal is to develop gluten and incorporate air into the dough.
Leave the dough covered to rest for 15-30 minutes.
Fold the dough over itself a few times and form a smooth, round dough.
Place the dough in an airtight container, or in a bowl covered in plastic wrap, and let it rise for around 14 hours.
After 14 hours, take out the dough, and cut it into dough balls of 250 grams each. Make sure the dough balls are smooth and even to get round, nice pizzas.
Place the dough balls in a lightly floured proofing box and let them rise for another 10 hour. If you don’t have a pizza proofing box, you can place the dough balls individual bowls with lid or covered in plastic wrap instead.
Preheat your oven. If you use a wood-fired pizza oven, preheat it until the floor of the oven is around 850°F (430°C) and the ceiling is around 900°F (480°C). If you use a home oven, place a pizza stone or steel in the oven and preheat on the hottest setting for at least 1 hour.
Take out one dough ball from the rising box
Place the dough ball in a small pile of flour and press it gently from the center using the palm of your hands. Make sure to leave around 1/2 inch (1cm) around the edge of the dough to form the crust. Then stretch it into a 10-11 inch (25-27cm) round disc.
Get rid of any excess flour from the dough and place it on a clean part of your countertop
Add 60-80g of Neapolitan pizza sauce in the center of the disc, and spread it evenly with the back of a spoon using circular motion.
Add cheese and other toppings.
Slide the pizza onto your pizza peel and quickly transfer it into the oven. You want to work quickly to prevent the pizza from sticking to the countertop or the peel.
Bake the pizza for 60-90 seconds in a pizza oven, and make sure to turn it to get an even bake. In a home oven, bake the pizza for 4-8 minutes on a pizza stone or steel, depending on how hot your oven is. And if you have a grill function or broiler, turn it on during baking for an even hotter bake. That’s going to get you pretty close to the heat of a pizza oven!
Using the pizza peel, remove the pizza from the oven, transfer it to a serving plate and serve immediately. Neapolitan pizza should be eaten right from the oven!
Read more: Easy Mini Pizzas – My Mini Chefs