Classic Neapolitan Pizza Recipe
Equipment
- Wood/gas-fired pizza oven that is capable of reaching at least 400C/750F
- Mixing Bowl
- Kitchen scale for accurately measuring the ingredients for accurately measuring the ingredients
- Precision 0.01g Scale optional – for precise measurement of yeast amount
- Fermentation Container this can be a plastic or glass container, a fermentation box, or even a plastic sandwich bag
- Dough Scraper/spatula
Ingredients
Note: These measurements are for one 12" (30cm) pizza. To scale the recipe or adjust for different sizes, use the calculator at the top of the page.
For the Dough:
- 161 grams Flour
- 95 grams Water
- ⅓ tbsp Salt fine/table salt
- ¼ tsp Yeast instant dry yeast
For the Ingredients:
- 80 grams Canned crushed tomatoes 3.5 ounces (app. ⅓ cups)
- ⅕ tsp Salt to taste
- 1-2 Fresh basil leaves optional
For the Toppings:
- 90 grams Fresh mozzarella cheese torn or cut into cubes/strips
- Parmesan/Pecorino cheese grated
Instructions
Making the Dough:
- Prepare Ingredients: Measure all ingredients according to the quantities specified in the calculator.
- Mix: Add water and salt to the bowl and mix well.
- Add Flour and Yeast: Add the flour and yeast into the mixture. Knead until the dough becomes relatively smooth with a creamy texture. Knead by hand for no more than 5 minutes, or for 5-10 minutes if using a mixer.
- Cold Fermentation (if applicable): If cold fermenting, transfer the dough to the fridge immediately after kneading (whether in bulk or shaped into balls).
- Fermentation: Allow the dough to ferment. Let it rise 50% of the fermentation time in bulk, then divide it into individual balls for the remaining fermentation period based on the time provided in the calculator.
- Divide Into Balls: Divide the dough into balls and place them in either an oiled container or a fermentation box (if using a fermentation box, no need to oil or flour the fermentation box or the dough balls). Cover the container/box to prevent the dough from drying out.
- Check Readiness: The dough is ready for baking when it has doubled in volume and you can see small to medium-sized air bubbles at the bottom of the container.
Making the Pizza:
- Remove Dough from Fridge (If Cold Fermented): If you have fermented the dough in the fridge, remove it and allow it to reach an internal temperature of at least 15°C/60°F. This should take about one to two hours, depending on the room temperature.
- Preheat the Oven: Start baking the pizzas when the stone reaches a temperature of 380-420°C (720-800°F).
- Make the Sauce: Mix crushed canned tomatoes with half a teaspoon of salt and a little olive oil. Optionally, add some fresh basil leaves. Mix everything together, and the sauce is ready.
- Prepare the Dough: Take a wide bowl and fill it with flour (white flour or semolina). Place the dough in the bowl and flour it from all directions.
- Shape the Pizza Base: Transfer the dough to a work surface and begin to shape it into a pizza base by pressing from the center outward with your fingertips, leaving a rim (cornicione) of the desired thickness.
- Stretch the Dough: When the dough has expanded enough, pick it up and stretch it with your fists until it reaches the desired pizza size.
- Add Sauce and Toppings: Spread the sauce on the pizza base and add the cheese and toppings.
- Transfer to Peel: Transfer the pizza to a lightly floured pizza peel.
Baking the Pizza:
- Bake: Move the pizza into the oven. For a classic Neapolitan pizza, the total baking time should be under 90 seconds. Rotate the pizza every 10-20 seconds to ensure even baking (the first rotation should be after at least 15 seconds to allow the dough to firm up).
- Serve: When the pizza is ready, take it out and place it directly on a plate (no need to put it on a cooling surface). Allow it to cool slightly, and enjoy!