Pizza Original Recipe from an Italian restaurateur from Naples. Real Italian Pizza dough can be easily made at home with the right recipe. The easy recipe for this homemade dough comes from an ancient Italian pizzeria in Naples and is there as Pasta per la pizza numero 328 written on a faded note. Warning: Anyone who has ever tried this Pizza dough will never be able to eat ready made dough products or frozen pizza again.
Place 600 g Tipo 00 flour in a large mixing bowl. Tipo 00 flour has a much higher protein content than our conventional all-purpose flour. We have had good experiences with the Tipo 00 flour Farina Speciale Per Pizza and the original Caputo Farina 00. If you do not have tipo 00 flour at home all-purpose flour can be used.
Add 3 - 5 g brewer's yeast and 30 g salt and stir well with the water in the measuring cup. Alternatively, fresh baker's yeast can be used. In traditional Neapolitan recipes, very little yeast is generally used to obtain a finer taste.
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Pour the water-yeast salt mixture into the mixing bowl and combine with the flour to a dough. For this it is enough to stir with a fork.
Cover the dough with a damp kitchen towel and leave for 20 to 30 minutes. This step is very important for a good pizza dough. In the resting period of the dough, first protein chains are formed.
After the resting period, stir the dough for about 3 minutes with a kitchen mixer with dough hook at the lowest level. If desired, add 2 tablespoons of olive oil. According to Pasta per la pizza numero 328 the dough should be kneaded by hand, but this may also be due to the age of the recipe. Stirred with a kitchen mixer, the dough is in our experience much smoother. However, the mixer should have at least 350 watts of power. Alternatively, of course, a food processor or a Thermomix can be used to stir the dough.
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When all the flour has been absorbed by the dough, stir once more for 2 minutes. This time, however, on the second level of the kitchen mixer.
Divide the dough into two portions of 800 g and form one ball each. Place the dough balls in two floured mixing bowls and cover with a damp kitchen towel.
If necessary, take out 270 g of dough per pizza. The dough should be removed from the refrigerator 1 to 2 hours before the intended preparation.
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Put flour on a clean work surface. Form the now room warm dough into a ball and press it flat. Form with your hands into a round and thin dough. When doing so, place flour under the dough and press it from the inside to the outside.
If the dough has a reasonably round shape, it can be lifted up the edge and turned like a steering wheel. By its own weight, the dough pulls almost by itself. By the way, a rolling pin should by no means be used to roll it out, since it takes away the airiness of the dough and the pizza does not rise well in the oven.
The dough should now be about 12.5 inch (32 cm) in diameter and be very thin. Put plenty of flour on a pizza board or a pizza shovel and pull the dough on top.
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When everything is done correctly, you now have a very large and thin and perfect round pizza. Now it just has to be topped with the desired ingredients.
As base topping homemade tomato sauce is used. Ideally, the tomato sauce is made from sun-ripened Italian San Marzano tomatoes or at least Roma tomatoes. In Naples, only San Marzano tomatoes from the Agro Nocerino Sarnese growing region are used.
Spread the tomato sauce evenly with a tablespoon and leave an edge of about 2 centimeters wide. The other ingredients can be chosen freely to taste.
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At the example of the classic Margherita from Naples, it is only topped with the tomato sauce, mozzarella fior di latte or buffalo mozzarella and fresh basil leaves.
Position the rack in the center of the oven. For the best baking result a pizza stone is needed. Place the stone on the rack and preheat the oven to 570 degrees Fahrenheit (300 degrees Celsius). If the oven supports only lower temperatures use the highest temperature available and use the bake mode setting. Her you can find a deatiled guide for baking pizza at home.
When the oven has reached the temperature, bake the pizza on the stone for about 5 to 8 minutes. How long it takes to bake depends on your oven and the preheating time. If you use lower temperature or much toppings the baking time increases.
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Percent Daily Values are based on a 2, 000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.This is perhaps the most authentic Neapolitan pizza recipe you will find! What’s more, it’s really easy with just 4 ingredients; flour, water, salt, and yeast.
Check out my video below with step-by-step instructions. And keep on reading for more detailed information and some background on Neapolitan pizza.
If you want to dive straight in, you can click here to jump to the recipe. Alternatively, keep reading to find out everything you need to know about this recipe, and Neapolitan pizza.
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Authentic Neapolitan pizza originates from the birthplace of pizza, Naples. It involves simple ingredients and traditional methods that have been largely forgotten for quite a while. Luckily it is bouncing back, with many people finding this beautiful style of pizza for the first time.
American style pizza has mostly taken over Italian pizza with takeaways across the world. But fortunately, the traditional Italian pizzas are making a resurgence.
That’s not to say that American style pizzas can’t be nice because they can. But for me, and many more people like me, nothing comes close to an authentic Italian Neapolitan pizza.
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Whilst there are no strict rules for the production of American style pizza, this is not the case for Neapolitan style pizza. There are strict guidelines set out by the Neapolitan Pizza Association(AVPN). Pizza cannot be officially classified as Neapolitan unless it closely follows he rules.
I suppose this could be compared to the production of Champagne. In order to be officially called Neapolitan, the pizza maker has to use traditional ingredients and methods.
I can understand why to some people this may seem pretentious. But to me, this is a great thing because it protects the Neapolitan pizza and prevents it from dying out. For myself, and many other people who have tried it, Neapolitan pizza is the ultimate.
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The key characteristics of a perfect Neapolitan pizza are a really thin base with a crispy but light and airy crust. The classic Neapolitan pizza is the Margherita. This is typically topped with tomato sauce, fresh mozzarella cheese, fresh basil, and extra virgin olive oil. Parmesan cheese is also a popular addition as well as many other ingredients.
Meat is not actually a common ingredient in Neapolitan pizza, with cheese being the star of the show. However, there are many more Neapolitan style meat pizzas around today. The most common meat is generally some form of Italian salami.
The other main characteristic of an authentic Neapolitan pizza, the true classic, is that it’s wood fired. This means that it’s cooked in a traditional pizza oven that uses wood as fuel.
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The flames lick over the pizza as it’s cooking, producing some charring and a slightly smoky taste, not unlike barbecuing. What’s more, the extreme heat produced allows for oven temperatures of up to 500 degrees Celsius (over 900 degrees Fahrenheit)!
To find out more about exactly what wood fired ovens are all about, check out my article on wood fired pizza here.
This extreme heat allows for exceptional rise in crust, allowing for a crispy yet light and soft pizza at the same time! It really is pizza heaven!
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Well, yes and no. A traditional brick wood fired oven is very large and heavy, and expensive to buy or construct. So in that sense they probably are impractical for most people.
However, there are many affordable and compact pizza ovens on the market these days. My favourites are the excellent range of pizza ovens made by a company called Ooni.
They are small, portable, and reasonably priced. What’s more, they make amazing pizza! They reach temperatures of 500C/900F and cook Neapolitan style pizzas in under 90 seconds!
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They have both gas and solid fuel options depending on your preference. I own one that runs off wood pellets, which I absolutely love. Though it can be more time consuming managing the fire, which is why many people prefer the gas ones.
Excellent pizzas can still be made in a regular oven but in my view they can’t match a pizza made in a pizza oven!
By clicking any of the Ooni links and purchasing from Ooni, you would be supporting this website. I’ve been using their ovens for a long time now and I wouldn’t recommend them if I didn’t believe in
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