Pizza Napoletana
Authentic Neapolitan pizza — flour, dough, long fermentation, wood-fired baking and minimalist toppings.
Ingredients
| — | Tipo 00 wheat flour (min. 12% protein) |
| — | Water (65–70% hydration) |
| — | San Marzano DOP tomatoes |
| — | Mozzarella di bufala |
| — | Basil leaves |
| — | Extra virgin olive oil |
Instructions
Flour and Dough The secret of authentic Neapolitan pizza lies in the flour. Use a Tipo 00 wheat flour with high elasticity and a protein content of at least 12%. This allows long fermentation and gives the crust that unique chewy, airy texture. The hydration (water percentage) must stay around 65–70%, depending on humidity and temperature. The dough should be soft, smooth, and slightly sticky, ready for long fermentation.
- Knead gently until smooth, then let it rest for 20 minutes.
- Form small dough balls, place them in a covered container, and leave them to ferment for 24 hours at room temperature or 48 hours in the fridge for a deeper flavor.
Baking The true Neapolitan pizza must be baked in a wood-fired oven at 430–480°C (800–900°F) for about 60–90 seconds. If you use a home oven, preheat it to the maximum (250°C / 480°F), place a pizza stone or steel plate, and bake for 6–7 minutes.
Toppings Use San Marzano DOP tomatoes, mozzarella di bufala, a few basil leaves, and a drizzle of extra virgin olive oil. Nothing more. Simplicity is the soul of perfection.
Tip: Many Americans and Northern Europeans tend to overload their pizza with cheese and toppings. Resist the temptation. True Neapolitan pizza is balanced — the dough, sauce, and cheese should sing in harmony, not fight for attention.