Neapolitan Style Pizza
Neapolitan-style pizza, the original and most authentic of pizzas, hails from Naples, Italy.
What makes this pizza standout is that it's all about the best fresh dough made with flour from Naples specifically milled for pizza, as well as the quality of ingredients like tomatoes, mozzarella cheese, basil and olives.
The crust, airy and slightly charred from a hot wood-fired oven, is a signature trait. Classic, simple, and oh-so satisfying.
- 1100 g Pizza Flour (Ideally Antimo Caputo Pizza Flour)
- 38 g Fine Sea Salt (Don't use table salt, Kosher salt is fine)
- 2 g Instant Yeast (Like Saf Instant Yeast)
- 780 g Water
- Mixing
In a large bowl, whisk together the bread flour, salt, and yeast.
Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a counter-top or large cutting board and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won't become elastic, but should easily form a loose ball.
- Initial Proofing
Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out and developing a skin.
Place on counter and let sit 24 hours at room temperature. It will double in size and you may see bubbles forming on the surface. - Dividing and Second Proofing
Lightly flour a large cutting board or your kitchen counter-top, and place the dough on it. Wet or lightly oil your hands again.
Divide dough into seven equal portions and make your dough balls.
Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours. - Baking
Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable.
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By day, I work at a Hollywood company where I deal with scripts, talent, and studios. By night and weekends, I cook for my family and friends, who are my biggest fans and critics.
