neapolitan pizza

<p>Here's a recipe for simple Neapolitan style pizza you can make at home, inspired by the best pizza in Naples Italy! Includes a step-by-step video.</p>

Neapolitan Pizza Recipe

Best Homemade Pizza Dough

Easy Pizza Sauce

mozzarella cheese (or about 3/4 cup shredded mozzarella)

Kosher salt

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Prepare the dough using the Best Pizza Dough recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here&#8217;s the pizza oven we have!).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

When the oven is ready, stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese.  Taste a bite of the mozzarella cheese; if it does not taste salty, add a few pinches of kosher salt to the pizza.

If you&#8217;re baking in a pizza oven, add the basil leaves. For baking in a standard oven, add the basil leaves after you bake (the leaves turn black in a standard oven).

Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Slice into pieces and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569356975/npfoecksqdvwgynbgo7d.mp4

Looking for a Neapolitan pizza recipe? Inspired by the best pizza in Naples Italy, here’s a recipe for simple Neapolitan style pizza you can make at home.

Neapolitan Style Pizza Recipe

Neapolitan pizza is one of the world's truly great pizzas. To make it you need to learn how to make Neapolitan pizza dough.

neapolitan pizza dough

Italian 0

water

salt

Sourdough starter or dry yeast (- quantity from the table in the post above.)

Feed your starter if using. Put a bottle of water in the fridge. Go away for 8 hours or so.

Measure out your flour, water, salt and yeast. You need a scale to do this. Cups and tablespoons are way too imprecise.

Add the water and salt to the mixing bowl of your stand mixer. Add roughly 2/3 of the flour and mix manually.

Add the starter to the wet mixture.&nbsp;

Using a sourdough starter

Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually.&nbsp;

Add the salt.

Using instant dry yeast

Turn your stand mixer on to it's lowest setting. Mix for about a minute and a half. Add the remaining flour.

Continue mixing until the timer goes off (six minutes). Look at your dough. If it's one cohesive ball, it's good to go. If not, run your mixer for another minute or so.

Remove the dough from the mixing bowl. Knead manually 25-30 times.

Cover and let rest for 12 minutes. Use a timer.

After 12 minutes, do 2-3 slap and folds. That's described in the text above.&nbsp;

Cover and let rest another 12 minutes or so. Set a timer so you don't forget.

After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature and decide how much yeast you need. Let the dough sit for around 24 hours.

After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams.&nbsp;

Place it into round Tupperware containers. Let sit another 24 hours.

When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.

Make the dough

The best-ever recipe for Neapolitan pizza in your very own kitchen.

Perfect Homemade Margherita Pizza Recipe

water (350 grams)

fine sea salt (15 grams)

yeast (0.3 grams)

oo white flour (500 grams)*

can of whole, peeled San Marzano tomatoes

fine sea salt (8 grams)

extra virgin olive oil

Pecorino Romano or Parmigiano-Reggiano cheese

mozzarella

Measure and combine the ingredients: Using your digital scale, measure 350 grams of 90 to 95 degree F water into a 6-quart dough tub or large mixing bowl. Measure 15 grams of fine sea salt, add it to the water, and stir or swish it around in the tub until it is dissolved. Measure 0.3 gram (about 1/3 of 1/4 teaspoon) of instant dried yeast. Add the yeast to the water, let it rest there for a minute to hydrate, then swish it around until it’s dissolved. Add 500 grams of to 00 flour to the water-salt-yeast mixture.

Mix the dough: Mix by hand, first by stirring your hand around inside the dough tub or bowl to integrate the flour, water, salt, and yeast into a single mass of dough. Then using your thumb and pointer finger, squeeze big chunks of dough, tightening your grip to cut through the dough. Do this repeatedly, working through the entire mass of dough. With your other hand, turn the tub while you’re mixing to give your active hand a good angle of attack. Then fold the dough back into a unified mass. Continue for just 30 seconds to 1 minute. The target dough temperature at the end of the mix is 80 degrees F; use your probe thermometer to check it.

Knead and rise: Let the dough rest for 20 minutes, then knead it on a work surface with a very light dusting of flour for about 30 seconds to 1 minute. The skin of the dough should be very smooth. Place the dough ball seam side down in the lightly oiled dough tub or large mixing bowl. Cover with a tight-fitting lid. Hold the dough for 2 hours at room temperature (70 to 74 degrees) for the first rise. This timeline is flexible, so if you need to do this after 1 hour or 1-1/2 hours, don’t stress, just make up your dough balls a little early and add the difference in time to the next stage.

Shape: Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut it into 4 equal-sized pieces. Use your scale to get evenly sized dough balls. Shape each piece of dough into a medium-tight round, working gently and being careful not to tear the dough.

Second fermentation: Place the dough balls on lightly floured dinner plates or a baking sheet, leaving space between them to allow for expansion. Lightly flour the tops and cover airtight with plastic wrap, and let rest at room temperature for 6 hours for the second fermentation. Alternatively, you can rest the dough balls for 4 hours at room temperature, and then refrigerate to hold for up to the next evening.

Without refrigeration, the dough balls can be used anytime in the 4 hours following the second fermentation. If you refrigerated the dough balls, let them come to room temperature for an hour while you preheat the oven and prepare your toppings.

Pizza Dough

Pour the entire contents of the can of tomatoes into the blender. Add the sea salt and pulse on the lowest speed setting very, very briefly, just until the tomatoes are blended.

Tomato Sauce

If you have refrigerated your dough overnight, remove your dough balls from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F for 45 minutes.**

Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your pizza peel next to the floured area and dust it lightly with flour. Have the sauce, oil, cheeses, and basil at hand, with a ladle or large spoon for the sauce. Switch the oven to broil 10 minutes before loading the pizza.

To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides. Leaving about a ½ inch of the outer rim un-deflated, punch down the middle with your fingertips, pushing the air toward the rim of the disk, then flip the dough over and repeat. Using floured hands, grab the rim at about the 10 o’clock and 2 o’clock positions and lift so the crust hangs down vertically; preserve the outer rim by placing your thumbs about a 1⁄2-inch from the edge. Let gravity pull the rest of the dough down to stretch it. Run the rim between your hands, working all the way around the circumference of the dough a couple of times.

At this point, you can work as slowly as you want. If the dough gets sticky, set it down and give both the top and the bottom another dusting of flour. Next, make two fists and position them just inside the rim, with the crust still hanging vertically. Gently stretch and turn the dough repeatedly, letting the bottom of the dough pull down, expanding the surface. Keep a close eye on the thickness of the dough. There is no benefit to overstretching it-- when it&#039;s done, it&#039;s done and then you lay it onto the flour-dusted peel. You want the dough thin, but not so thin that it tears or can&#039;t support the weight of the toppings. If you end up with a small tear, don&#039;t panic-- it&#039;s okay to patch it by folding a small bit of dough over the hold.

Transfer the disk of pizza dough to a floured peel and run your hands around the perimeter to relax it and work out the kinks.

Spread the 1/4-1/3 cups of the tomato sauce over the dough to within ½ inch of the edge, smoothing it with the back of the spoon or ladle. Turn off the broiler, then gently slide the pizza onto the pizza stone or steel. Close the oven door and change the setting to bake at 550°F. Let the pizza bake for about 4 minutes, until the rim is just starting to turn golden. Use a pair of tongs or the pizza peel to remove the pizza onto a plate or cutting board. Drizzle a spoonful or so of olive oil on top of the pizza, then sprinkle 1/4th of the grated pecorino or parm evenly over the sauce. Layer 1/4th of the mozzarella and 3-5 basil leaves evenly over the pizza. Using your hands or the pizza peel, place the pizza back onto the pizza steel or stone and continue baking for 1 to 2 minutes.

Change the oven setting from bake to broil and let the pizza bake until the cheese is softly melted and the crust is golden with spots of brown and a few small spots of char, about 2 minutes (check it after 1 minute to be safe). Use tongs or a fork to slide the pizza from the pizza steel or stone onto the plate. Drizzle a small amount of extra-virgin olive oil over the pizza and serve whole or sliced in half. Serve and eat immediately.

Make The Pizza

Make perfect Italian pizza with cold fermented pizza dough at home. Cold fermentation is the best way to enhance flavour and get fect pizza every time.

Cold Fermented Pizza Dough

500 g tipo 00 flour

dry active yeast

g extra virgin olive oil

Pour room temperature water (ideally around 20°C/68°F) into a large mixing bowl. Then add the salt and mix until the salt is completely dissolved.Next, add around 10% of your flour and mix it well, until its completely incorporated, and have a batter-like consistency. Add the yeast, dissolve it in the flour-water mix. Then continue adding the flour, a little at a time, until the dough has formed.Let the dough rest for 5 mintues for the gluten to absorb the water, thena add the oil.Then knead the dough either in a stand stand mixer for 10-15 minutes with a dough hook, or for around 20 minutes by hand.

Bulk fermentation

Leave the dough to rise in a bowl covered with a damp towel or plastic wrap for 2 hours.

Make dough balls

Next, split the dough into 4 equal size pizza balls using a pizza dough scraper or a knife. And form four nice, even pizza balls. And place them in an air-tight container.

Cold ferment the dough

Place the dough balls in the fridge for 3-5 days. Or in a cool room (59°F, or 15°C), for 24-48 hours.

Prepare to bake the pizza

A couple of hours before you&#039;re going to bake your cold fermented pizza, take out the dough, and place it in room temperature. Meanwhile, place your pizza stone or steel in the oven, and preheating it for at least 45-60 minutes with the broiler on.

Make the pizza

Dust the pizza dough with flour and stretch it out to a 12 inches (30cm) in diameter circle. Next add sauce, cheese and toppings. And move it to your lightly dusted pizza peel.

Bake the pizza

Bake the pizza for 3-8 minutes depending on your oven. It&#039;s done when the crust is nice and crispy, slightly charred, and the cheese is melted. Use your pizza peel to get the pizza out of the oven

Nothing is better than authentic Napolitan pizza.

Authentic Neapolitan Pizza Dough Recipe

pizza flour

water (cool)

sea salt (fine)

g 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!

Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Spicy Pizza Diavola

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

Homemade Easy Pizza Sauce

mozzarella cheese (or mozzarella

Kosher salt (optional)

Kalamata olives

Fresno chili pepper

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the olives in half. Thinly slice the chili pepper (keep the seeds).

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.

Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). 

Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

Neapolitan Pizza - double fermentation

Flour (11 Lbs (100%))

Water

g - Yeast (fresh) (0.2 oz (0.1%))

(5.3

Kg Flour (55 Lbs (100%))

Liters Water

g - Yeast (fresh) (0.8 oz (0.1%))

(26.5

Place water in mixer bowl and melt the yeast

Then add 70% of the flour at slow speed

After 2 min add the salt

After 3 min add the rest of the flour

Until the dough will be nice and smooth

Total mixing time should be 15 min

Place the dough in one deep container and let rest for 12h at room temp (65F)

After 12h divide in the desire size (suggest 270g)

Place the dough balls in trays

Let ferment at room temperature (65F) for 4-5h

Store in the cooler if the usage of the dough is not immediately.

Best in ovens with wood fire.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569260016/wdwc4a3rx5q4a7l8lnsb.mp4

Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

Video: Pizza Dough Master Recipe

Neapolitan-style dough topped with turkey, cheesy mashed potatoes, and cranberry-orange chutney. Perfect for utilizing any Thanksgiving leftovers!

Thanksgiving Leftover Pizza

cranberries

orange juice

orange, (zested)

sugar

cinnamon

cloves

Poolish Pizza Dough

leftover mashed potatoes, (cheesy mashed potatoes preferred)

leftover turkey, (diced)

oz shredded mozzarella or fontina cheese

In large saucepan, stir together all chutney ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.

Stretch out your pizza dough to a 12-inch circle.

Top with a layer of mashed potatoes, followed by the cheese, then turkey, and dollops of chutney.

Bake in the Solo Pi pizza oven at 850-900F for 2-3 minutes until crisp. If using an indoor oven, bake at 500F for ~7 minutes or until crisp.

Remove from the oven and serve immediately.

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