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Ankarsrum recipe


  • 2 g fresh yeast
  • 650 ml cold water
  • 1 kg flour tipo 00
  • 3 tsk salt
  • 1 tbsp olive oil

Neapolitan pizza

Recipe for Italian Neapolitan pizza. Thin in the middle with perfect edges.

7 pizzas

    Follow these steps

  1. Assemble the assistent with the bowl, dough hook and dough knife.

  2. Crumble the yeast in the Assistant bowl.

  3. Add water and mix on the lowest speed until the yeast has been dissolved, then add the flour

  4. Mix on low speed for 5 minutes

  5. Add salt and mix

  6. Add olive oil and mix on medium speed for 5 minutes

  7. Transfer the dough in a bowl brushed with olive oil and brush the dough with oil, cover with plastic wrap, and let it rise for 2 hours in room temperature

  8. Divide the dough into smaller balls (approx. 260 g each)

  9. Put the pizza balls on an oven plate that has been brushed with oil, put the pizza balls and brush them with oil, cover with plastic wrap and let them rest in the refrigerator for 12-18 hours.

  10. Take out the dough balls at least 3-4 hours before you will bake them.

  11. Turn the oven on the maximum temperature and insert the Ankarsrum Pizza Steel on the top rack. The Steel has to be in the oven for 1 hour, the last 10 minutes before you insert a pizza you should turn the oven to the grill mode.

  12. On a floured board, put one dough ball and sprinkle some flour on top of it and press your fingers from the center to 1-2 cm from the border, stretch the dough gently in the air and then put it on Ankarsrum paddle (TIPS: cover the paddle with a layer of semolina in order to prevent the dough from sticking on the board and also make it easier to transfer it on the Pizza Steel in the oven)

  13. Add toppings of your liking and insert the pizza in the oven and let it bake for around 5-6 minutes. (TIPS: if you are using a home oven, add half of the mozzarella cheese in the beginning and let the pizza bake for half the time and take it out and add the rest of the cheese and let it bake until its done.) (TIPS: Use mozzarella fior di latte, which is best suitable for pizza, cut it and let it drain before using it on the pizza)