Neapolitan pizza is an icon of Italian cuisine and culture. Aromatic, fluffy, and minimalist pizza baked at high temperature is practically impossible to prepare at home, but is it really? We’ve prepared a special recipe for you for Neapolitan-style pizza that can be baked in a home oven. Let’s make it together!
Ingredients
Dough
- Italian type 00 flour – 300 g
- Spring water – 188 ml
- Dried yeast – 0.75 g
- Salt – 9 g
- Olive oil – 6 g
Toppings
- Canned pelati tomatoes – 200 g
- Mozzarella di bufala – 150 g
- Salt – 1.5 g
- Olive oil – 30 g
Preparation
Step 1: Prepare the Ingredients Dissolve the yeast in water, then pour it into the bowl of a stand mixer. Also, add the olive oil. Mix on low speed.
Step 2: Add the Flour Add half of the flour to the bowl (one tablespoon at a time) and mix on low speed. After about 2 minutes, a thick mass should form.
Step 3: Add Salt Add salt to the bowl and mix the dough for at least 20 seconds.
Step 4: Add the Remaining Flour Carefully add the remaining flour (leaving 15 g for dusting the work surface) one tablespoon at a time, while mixing on low speed. The mixture should be mixed for 2-3 minutes to allow the dough to absorb the water.
Step 5: Knead the Dough Dust the work surface with flour, then transfer the dough onto it. Start kneading the dough on the surface, folding it forward and towards yourself until it becomes elastic. Kneading should take about 15 minutes. After this time, shape it into a ball and place it in a container with a lid for 15 minutes to rest. After the designated time, return to kneading and continue for another 15 minutes. At this stage, the dough will be firm and smooth.
Step 6: Set Aside Shape the dough into a ball, place it in a container, and close it. Set aside in a dark place for 4 hours to mature.
Step 7: Transfer the Container to the Refrigerator Transfer the container to the refrigerator for at least 10 hours (preferably for 24 hours).
Step 8: Shape the Dough Remove the dough from the refrigerator, then divide it into two parts and form each into a ball by passing the dough through your hands, stretching the outer edges inward to gently aerate and close it.
Step 9: Allow the Balls to Mature Again Place both balls in a container, then set aside in a dark place for about 5 hours to allow the dough to ferment.
Step 10: Prepare the Toppings Crush the tomatoes between your fingers into a bowl and add salt to them. Cut the mozzarella into sticks.
Step 11: Sear the Pizza Heat a pan on the stove to about 300 degrees C. Remove the dough ball from the container and gently dip it in flour, then stretch it out and place it on the pan.
Step 12: Arrange the Toppings Add tomatoes to the dough on the pan, then mozzarella and a little olive oil. Let the dough cook for a while until black spots form on the bottom and edges. The edges should be thick, puffed up, and fluffy, and the center of the dough should be thin.
Step 13: Place the Pan in the Oven Preheat the oven to 250 degrees C on the grill function. Remove the pan from the stove and place it in the oven with the door slightly ajar on the highest rack (just below the heating element). If this is not possible, close the oven door. Bake for about 2 minutes, and if the pizza is baking unevenly, rotate the pan 180 degrees. Use a timer to avoid burning the pizza.
Step 14: Remove the Pizza Put on a glove and remove the pizza from the oven. After a while, transfer it to a plate (preferably using a spatula), sprinkle with basil, and let it rest for a few minutes. After a while, the pizza is ready to be sliced! You can move on to baking another pizza.
