After eating Neapolitan pizza in Napoli, I knew it was something I had to recreate at home because I couldn’t live without those flavors again! The way the fior di latte melts into the tomato sauce, the bright taste of basil and perfectly leoparded dough, each bite is more perfect than the last. Neapolitan pizza showcases the beauty of Italian cooking, which is taking a few simple ingredients and making something flavorful and memorable.
This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. This dough is 65% hydration, 3% salt and .25% yeast (active dry). This recipe is also intended for a wood-fired oven with the temperature around 900 degrees; the cook time should be 90 seconds.
600 g “00” flour
390 g water
18 g salt
1.5 g active dry yeast
The order of ingredients is very important for this process. You will want to add the water to the mixing bowl first followed by the salt. Dissolve the salt in the water and then add a handful of flour followed by the yeast. It is important to add a handful of flour before the yeast in order to protect the yeast from the salt and to give the yeast something to feed on immediately. Once you’ve done this and added the yeast, you can add the remaining flour.
Once all of the ingredients are in the mixing bowl, mix on low until the ingredients are incorporated and all of the flour comes off the sides of the bowl. Turn up the speed to knead the dough for 5 minutes.
Place dough in a clean, well oiled container and cover with plastic wrap. Let ferment at room temperature for 20-24 hours.
After fermentation, divide dough into pieces weighing 300-320 g each. Next, ball up the pieces using this method.
Let your dough balls rest for 4 hours before cooking. Make sure your oven is hot enough! This pizza should take no longer than 90 seconds to cook.
Buon Appetito! Make sure to leave a comment and let us know how your pizza came out!