Neapolitan-Style Pizza Crust Recipe
Neapolitan-Style Pizza Crust Recipe
I’m sure you’ve heard of Neapolitan pizza and know a bit about it. But what exactly makes it different from other types of pizza? I think understanding this makes everything much easier.
Neapolitan pizza is a simple and well-balanced dish made from high-quality ingredients. The crust is the most important element of Neapolitan pizza, and time and patience are what develop the flavor of the crust. Neapolitan pizza is also baked in a wood-fired oven, which gives the pizza its characteristic charred crust. The association now even holds an annual contest to judge which pizza makers are the best in the world. Franco Pepe from Pepe in Grani has won the last three years in a row.
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A very unique consistency that you can only achieve through a short, very hot bake. In a large bowl, dissolve the yeast in the cold tap water, and then mix in about two-thirds of the flour with a big spoon until a creamy consistency is formed. Mix in the salt, and then the remaining flour a little bit at a time. Continue to mix until all the flour has been absorbed. Spread a thin layer of crushed tomatoes, add mozzarella, drizzle with olive oil.
Then cover the dough box with a lid and let the dough balls ferment for around 10 hours at room temperature. When all the dough balls are made, place the dough balls in a rising box lightly dusted with flour. You don’t want the dough balls to be too close, since they will flatten and spread out during the second leave. Then, fold a couple of times to create a nice and smooth dough ball.
Take a ball, spread it out slightly, flour both sides, then shake it gently to remove any excess flour. Spread the dough with your fingers, pushing the air that’s inside toward the edges; called “cornices,” these will grow in height because they have the air inside. Air bubbles may form on the “cornices.” This is normal. Continue with the rest of the dough, splitting it into about 10 balls.
What Makes Neapolitan Pizza Special
After years of testing, I’ve created the perfect homemade Neapolitan pizza recipe so you can enjoy that authentic Italian flavor at home! I’ve tested different flour types, sauces, and baking temperatures, and interviewed premiere American pizza chefs who’ve studied the craft in Naples. Then add the fiordilatte mozzarella, without overdoing it, and the grated Grana Padano cheese. Add the fresh basil by breaking it into pieces with your hands and a drizzle of extra-virgin olive oil.
This authentic Neapolitan pizza recipe has pizzeria-quality results with a soft, charred crust and classic Italian flavor. Follow my expert tips for the perfect dough, simple sauce, and high-heat cooking techniques. Once you’ve mastered the basic Margherita, you can explore other traditional styles. The Marinara uses only tomatoes, garlic, oregano, and olive oil, perfect for those who prefer a cheeseless option. You can also try the classic Pizza Bianca, which skips the tomato sauce entirely in favor of olive oil, garlic, and rosemary. These variations allow you to practice different techniques while still honoring Neapolitan tradition.
There’s affordable and portable models such as the Fyra 12 Pizza Oven and then there’s state-of-the-art models such as the Karu 16 Pizza Oven pictured below. I often get asked what type of oven I use for my pizzas. Well, I use a pizza oven made by a company called Ooni. In many pizzerias and restaurants, the pizza is served unsliced, with a knife and fork. In which case you can always cut the pizza into slices yourself and then eat it with your hands. It’s definitely the easiest way to go, although it’s not strictly speaking traditional.
The only downside is wood fired pizza that you need to remove the moisture from the mozzarella to avoid a soggy pizza. Flour for Neapolitan pizza should produce a stretchy and strong dough. This is because the pizza has to be stretched very thinly and proofed (fermented) for a long time. For more information on cooking in a normal domestic oven, check out my article here. In a home oven, a Neapolitan style pizza will probably take around 6 – 9 minutes.
For the Sauce & Toppings
- So in that sense they probably are impractical for most people.
- And that’s also why I’ve dedicated this long article just to get the dough right.
- Add the fresh basil by breaking it into pieces with your hands and a drizzle of extra-virgin olive oil.
- If you like, you can use the page contents below to skip ahead.
Continue by holding the dough firmly with one hand while with the other pulls it slightly. The first thing you need to do is move the pizza from your working surface into the peel. This is easier if you have a friend who can help you hold the peel.
Baking at too low a temperature is another issue, as it prevents the crust from developing the right texture and color. By being mindful of these points, you can avoid frustration and achieve better results. Once the dough is ready, place it in a lightly oiled bowl, cover it with a damp cloth, and let it rest at room temperature for two hours. After that, divide the dough into portions, typically around 250 grams each, and shape them into smooth balls.
I’m Mandy, and I’ve been cooking vegetarian for more than 40 years. I became vegetarian at 15, back in the 1980s, and I’ve been cooking this way ever since. Here on Splash of Taste, I share easy vegetarian recipes for real life, from comforting dinners to everyday meat-free meals.