Neapolitan Pizza
Recipe for Italian Neapolitan pizza. Thin in the middle with perfect edges.
7 pizzas
Food
Tools
Ingredients
- 2 g (0.07 oz) fresh yeast
650 ml (2¾ cups) cold water
1 kg (2.2 lbs) Tipo 00 flour
3 tsp salt
1 tbsp olive oil
Follow these steps
- Assemble the Assistent with the bowl, dough hook and dough knife.
- Crumble the yeast into the Assistent bowl.
- Add water and mix on the lowest speed until the yeast has dissolved, then add the flour.
- Mix on low speed for 5 minutes.
- Add salt and mix.
- Add olive oil and mix on medium speed for 5 minutes.
- Transfer the dough to a bowl brushed with olive oil and brush the dough with oil. Cover with plastic wrap and let it rise for 2 hours at room temperature. Divide the dough into smaller balls (approximately 260 g (9.2 oz) each).
- Place the pizza balls on an oven tray that has been brushed with oil. Brush the pizza balls with oil, cover with plastic wrap, and let them rest in the refrigerator for 12–18 hours.
- Take the dough balls out of the refrigerator at least 3–4 hours before you will bake them.
- Turn the oven to its maximum temperature and place a Pizza Steel on the top rack. The Steel should be in the oven for 1 hour. For the last 10 minutes before you insert a pizza, turn the oven to grill mode.
- On a floured board, place one dough ball and sprinkle some flour on top of it. Press your fingers from the center to 1–2 cm (½–¾ inch) from the border. Gently stretch the dough in the air, then place it on a paddle. TIP: Cover the paddle with a layer of semolina to prevent the dough from sticking to the board and make it easier to transfer the pizza to the Pizza Steel in the oven.
- Add toppings of your liking and place the pizza in the oven. Let it bake for around 5–6 minutes. TIP: If you are using a home oven, add half of the mozzarella cheese at the beginning and let the pizza bake for half the time. Take it out, add the rest of the cheese, and let it bake until it is done. TIP: Use mozzarella fior di latte, which is best suited for pizza. Cut it and let it drain before using it on the pizza.
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