How To Make Napoli Pizza?

To make authentic Neapolitan pizza, get your mixing bowl, pour in 600ml of water and add 30g salt. Mix this well using your hand to help dissolve the salt. JOHNNY’S TIP: Never contaminate the salt with the yeast. To avoid this you must follow the next step and add 10% flour.

How do you make a Neapolitan pizza?

“Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.

What is Neapolitan pizza dough made of?

An authentic Neapolitan pizza dough, on the other hand, is made with just 4 ingredients! Flour, water, salt, and yeast. What’s more, the simple yet perfect Neapolitan pizza sauce doesn’t contain any added sugar.

What cheese is used for Neapolitan pizza?

Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese. How to make Neapolitan pizza dough? The essential part of Neapolitan pizza is the pizza dough.

How to make pizza crust?

Dust a dough ball with plenty of flour and remove from the container. Place the dough into a large bowl with a generous covering of flour in the base of it. In the bowl, press down from the centre of the dough towards the edges. The idea here is to move the air from the middle of the dough to the outside, where it will form a crust.

How do you make homemade pizza dough at home?

Place 1 dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil. Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.

Neapolitan pizza base

When it comes to a traditional Margherita, the Neapolitans don’t fool about – they keep their tomato sauce stunningly basic, raw, and fresh, so investing in high-quality canned tomatoes is a requirement.Using your clean hands, mash canned San Marzano plum tomatoes until they’re smooth, then spread them onto the pizza foundation.Add a few fresh basil leaves, some broken mozzarella cheese, and some freshly grated Parmesan cheese on top to finish it off.To finish, drizzle with a little olive oil and sprinkle with a few more basil leaves.Spread the tomato sauce on top, then sprinkle with ricotta cheese mixed with fresh marjoram leaves and finely shredded Parmesan or Pecorino cheese, as well as the lemon zest.

Add the young courgettes that have been coated in olive oil and lemon juice, sprinkle with a little more olive oil, and bake for 15 minutes or until tender.Do you need a little extra kick?Spread the tomato sauce over the bottom of the baking dish, then top with fresh rosemary leaves that have been tossed with a little olive oil.Slice some spicy ‘nduja over the top, finely grate some Parmesan over the top, sprinkle with a bit extra olive oil, and bake for 20 minutes.Do you want some greens on your plate?To finish, top with tiny blanched broccoli florets cooked with garlic, fresh chilli, black olives (destoned), and sausagemeat, then serve immediately.

• Slice some provolone cheese over the top, sprinkle with a little olive oil, and bake until bubbly.
• You don’t want tomato sauce, do you?
• Mix together red and black grapes, fresh rosemary leaves, and very finely sliced red onion in a little amount of olive oil, then distribute over your pizza base along with pine nuts, finely grated pecorino cheese, broken mozzarella cheese, and a small drizzle of runny honey.

Sprinkle with a little olive oil and bake for 15 minutes.

Perfect Neapolitan Pizza Recipe

You can make your own Neapolitan style pizza at home with this recipe, which was inspired by the tastiest pizza in Naples, Italy!It comes with a video that walks you through the process.When you’ve tried the greatest pizza in Naples, it’s difficult to go back to your old ways.You remember the scene in the movie The Matrix where Neo is given the option to choose between blissful ignorance and the reality, and he chooses the blue pill?Eating pizza in Naples, the city where pizza was developed, is like to selecting the red pill in a game of chance.

Once you’ve had a slice of Neapolitan pizza, you’ll never want to eat anything else again.It will then take the rest of your life to attempt to reproduce it at home!Fortunately, we took care of everything for you.Here are all of our best-kept secrets for making the greatest handmade Neapolitan pizza, so you can enjoy it for the rest of your life!

Video: how to make Neapolitan pizza (2 minutes!)

Making authentic Neapolitan pizza may be a difficult task.It is much easier to learn by observing someone else.Since we are unable to personally visit you in your kitchen, we have provided you with the next best thing!This step-by-step video demonstrates how to build a pizza from start to finish, from kneading the dough to shaping it and baking it.We strongly advise you to view this video before you begin!

What is Neapolitan pizza?

• Neapolitan pizza is a type of pizza that is produced in the manner that originated in the Italian city of Naples. There are many different interpretations of what it means to be ″genuine,″ just as there are many different interpretations of every great meal. As a result of eating some of what is often regarded the greatest pizza in the world on the ground in Naples, Alex and I discovered the following qualities of Neapolitan pizza: ″Neapolitan pizza is characterized by the following features: Flavors that are straightforward: Da Michele, the greatest Neapolitan pizza restaurant we’ve ever visited, featured only two kinds of pizza: Margherita and Marinara, which were both delicious. Pizza margherita is made up of tomatoes, mozzarella, and basil, whereas Pizza marinara is made up of tomatoes, garlic, and basil. Both were beautiful in their simplicity
• both were wonderful in their perfection.
• Cooked in an extremely hot oven, the crust is soft and thin:
• Neapolitan pizza is typically cooked in a wood-fired pizza oven at temperatures ranging between 800 and 1000 degrees Fahrenheit. It is customary for the crust to be blackened by the fire, with puffy borders and a thin center layer
• Simply distribute tomatoes over the dough of Neapolitan pizzas: The tomato sauce for Neapolitan pizzas is normally made from the San Marzano strain of tomatoes. The dish that follows makes use of a straightforward sauce that is reminiscent of the tastes we had in Naples.
• Mozzarella: The cheese produced in Italy is of the highest quality. Fresh mozzarella or buffalo mozzarella cheese are frequently used in Neapolitan pizza.

How to make Neapolitan pizza dough?

• The pizza dough is an absolutely necessary component of Neapolitan pizza. It’s been more than a decade since Alex and I started working on our formula. In refining our dough recipe, we’ve taken some cues from some of the most famous pizza restaurant chefs in the United States, who themselves have studied the art of pizza making in Naples! Make use of Tipo 00 flour. Tipo 00 flour is the type of Italian flour that is used in the production of Neapolitan pizza. It results in a dough that is lovely, soft, and fluffy. You may get it at your local grocery store or on the internet. Even if you can’t locate it, you can substitute all-purpose flour, which will still result in next-level pizza.
• Refrigerate the dough for 2 to 3 days before using it in the oven (optional). If at all possible, we recommend storing your pizza dough in a tightly sealed container in the refrigerator for 2 to 3 days before using it. This organically ferments the dough and imparts a nutty, rich taste to the finished product.. Of course, this is entirely optional: it is not always feasible to plan ahead of time.

Do I need Neapolitan pizza oven?

• Wouldn’t it be great if everyone had access to a Neapolitan pizza oven at their disposal? We wish it were so! No, you do not require a Neapolitan pizza oven in order to make this dish. With a warmed pizza stone inside, you can bake it in a conventional oven at 500 degrees Fahrenheit for around 30 minutes. (Don’t have one? Get one here.) Here’s how to choose the best pizza stone, as well as some maintenance suggestions.) However, there is a caveat! The use of a pizza oven is required if you wish to get the gorgeous black char markings on your crust shown in these photographs. What is the benefit of using a pizza oven? And which one is the most appropriate to use? A pizza oven may reach temperatures that are far higher than those of a normal oven. A conventional oven can only achieve temperatures of 550 degrees Fahrenheit, whereas a pizza oven can reach temperatures of around 1,000 degrees Fahrenheit.
• What type of pizza oven should I buy? Alex and I make our pizzas in an Ooni pizza oven, which is a great invention. In just 10 minutes, the Ooni can reach 1,000 degrees Fahrenheit and is tiny enough to travel. Wood pellets are used to power the machine. It takes a little practice to master the Ooni, but it has completely transformed our homemade pizza.

What sauce should I use for Neapolitan pizza?

The majority of Neapolitan pizza recipes ask for slicing the tomatoes and laying them directly on the dough.In Italy, the San Marzano tomato variety is a sort of tomato that is most commonly used in the preparation of Neapolitan pizza.There are numerous supermarket stores around the United States that sell canned San Marzano tomatoes at the present time.Fortunately, my friend Alex and I recently discovered an even better way for preparing a tomato sauce that was more similar to the one we used to make for our Neapolitan pizza.Using tomatoes that have been grilled over an open fire!

They have a very sweet flavor straight out of the can when you first open it.Making a flavor-bursting pizza sauce with only 5 ingredients is as simple as it gets, and it will remind you of the best pizza you’ve ever had in Naples, Italy.

Does Neapolitan pizza have basil?

Both yes and no!There are many different viewpoints on what constitutes a genuine Neapolitan pizza recipe, just as there are many different opinions on any renowned cuisine.Basil is a must-have ingredient for cooking a Margherita-style pizza, in our opinion.When we had Naples pizza a few years ago, there was only one leaf of fresh basil on the pizza, which was delicious.One single leaf!

It managed to infuse exactly the appropriate amount of basil flavor.Is it better to place the basil on a pizza before or after it has been baked?The answer is dependent on the type of oven you have.Cooking time is only 1 minute when using a Neapolitan pizza oven.Because it’s just in the oven for a brief period of time, the fresh basil remains vibrant green!When making pizza in a conventional oven, though, you’ll need to cook it for around 7 minutes longer.

• Fresh basil will turn completely black within this period.
• Consequently, if you’re using a normal oven, make sure to add the basil after the dish has finished baking.

How to avoid watery pizza made with fresh mozzarella cheese?

• A lot of moisture may be found in mozzarella cheese
• hence, a watery pizza can occasionally develop as a result. The amount of moisture varies depending on the brand. If you’re making this Neapolitan pizza recipe with fresh mozzarella cheese, be sure to follow these steps: For the toppings on your pizza, slice the mozzarella into pieces that are 14 inches thick. (The usage of large pieces produces a buildup of water.)
• If the brand appears to be too watery, allow it to lie on a towel for about 15 minutes before blotting away the excess moisture.

This Neapolitan pizza recipe is…

Vegetarian. Print

Description

In honor of the greatest pizza in Naples, Italy, we’ve created a simple Neapolitan-style pizza recipe that you can cook at home in minutes. It comes with a video that walks you through the process.

1. Prepare the dough according to the Best Pizza Dough recipe (for more information, see this video tutorial). If you are making the dough ahead of time, follow the preparation steps in the recipe.
2. Preheat the oven to 500°F with a pizza stone on the bottom rack. Alternatively, preheat your pizza oven (here’s the pizza oven we have!
3. Make the Homemade Pizza Sauce according to package directions.
4. Slice the mozzarella into slices that are 14 inches thick. If the fresh mozzarella is really watery (all brands differ), you may want to let it lay on a paper towel to remove moisture for approximately 15 minutes before dabbing the mozzarella with the paper towel to remove any more moisture.
5. As soon as the oven is preheated, stretch the dough into a circle, following the directions in How to Stretch Pizza Dough. Sprinkle a thin layer of semolina flour or cornmeal on a pizza peel before gently placing the dough on top. Using a spatula, spread the pizza sauce over the dough. Finish with a sprinkle of mozzarella cheese. A bite of the mozzarella cheese should be tested for saltiness
6. if the cheese does not taste salty, a few pinches of kosher salt should be added to the pizza.
7. If you’re using a pizza oven, you may add the basil leaves at the end of the baking time. The basil leaves should be added after the baking process is completed in a regular oven (the leaves will become black in a standard oven).
8. The pizza should be transferred to a pizza stone on a pizza peel and baked until the cheese is melted, approximately 7 minutes in the oven (or 1 minute in the pizza oven).
9. Remove from the oven and cut into pieces
10. serve immediately

• Category: Main Dish
• Method: Baked
• Cuisine: Italian

Pizza, Vegetarian Pizza, Neapolitan Pizza, Italian Pizza, Pizza Oven, Vegetarian, Entertaining, Neapolitan Pizza, Italian Pizza, Pizza Oven, Vegetarian,

Looking for artisan pizza recipes?

• It’s one of our favorite artisan pizzas that we’ve ever prepared at home, and this Neapolitan pizza is no exception! Some of our other favorite homemade pizza recipes include the following: Homemade Pizza for Beginners
• Spicy Vegetarian Diavola Pizza
• Loaded Mexican Pizza
• Veggie Supreme Pizza
• Our Best Vegan Pizza
• Veggie Pizza with Avocado
• Artichoke & Cherry Tomato Pizza
• Best Anchovy Pizza
• Egg Pizza with Scallions
• Easy Calzone Recipe
• KitchenAid Pizza Dough Recipe
• Best Ever Taco Pizza
• Homemade Pizza for Beginners
• Easy Calzone Recipe
• KitchenAid Pizza Dough Recipe
• Homemade Pizza for Beginners
• How to Make Artisan Pizza
• Easy Thin Crust Pizza Dough
• How to Make Artisan Pizza
• Recipes for a Romantic Dinner
• 10 Romantic Dinner Recipes

The most recent update was made in February 2020.

NEAPOLITAN PIZZA DOUGH

• Yum Published on May 31, 2020 in Italian | By Preparation Time
• 20 Minutes
• Published on May 31, 2020 in English

• Difficulty Level

Moderate

Recipe Rating
• (5 /5)
• (3 Rating)

NEW YORK CITY PIZZA DOUGH made by the World’s Best Pizza Chef Neapolitan pizza is the most well-known pizza in the world, but many people make it incorrectly, so I’ve asked the help of world champion pizza maker, Johnny Di Francesco, to teach us how to prepare the best pizza dough possible.In keeping with Italian tradition, Neapolitan pizza dough is created with only a few ingredients: water, salt, yeast, and the most crucial ingredient of all: flour.Because the flavor and crunch make all of the difference, keep an eye on us as we pair it back and appreciate the simplicity of this delicate dough.This is the first episode of a new series that will be entirely devoted to pizza.In the event that you aren’t already fascinated with improving your version of Neapolitan pizza, these traditional ways will assure that you are with these methods for the rest of your life.

Watch this video recipe to learn how to make Neapolitan Pizza Dough: What it takes to make NEAPOLITAN PIZZA DOUGH like the Best Pizza Chef in the World JOHNNY DI FRANCESCO (JOHNNY DI FRANCESCO) is a fictional character created by the author of the novel JOHNNY DI FRANCESCO (JOHNNY DI FRANCESCO) and published by the publisher of the novel JOHNNY DI FRANCESCO (JOHNNY DI FRANCESCO).INGREDIENTS: 600 mL – 2.5 cups (approximate) water (room temperature) 1 kilogram – 35 ounces 5 Stagioni Napoletana Pizza Flour, Type 00 Le 5 Stagioni Napoletana Pizza Flour, Type 00 (RED) 30 g – approximately 5 tablespoons of salt 1/2 teaspoon of fresh yeast (about 1-2 grams) Utensils: a large mixing bowl, for example.Table or bench space is available.It’s in your hands!OPTIONAL: Making this pizza with a stand mixer is also an option.METHOD:

1. To prepare real Neapolitan pizza, start by preparing your mixing bowl. Pour 600ml of water into it and add 30g salt
2. set it.
3. This should be well mixed by hand to aid in the dissolution of the salt

NEVER contaminate the salt with the yeast, according to JOHNNY’S TIP. This may be avoided by proceeding to the following step and adding 10 percent more flour.

1. In a separate bowl, combine 100g (10 percent flour) and water, stirring thoroughly with your hands until the flour dissolves. This will result in a crepe/pancake-like consistency
2. nonetheless,
3. Next, add the yeast to the mixture, stirring it rapidly into the water with your fingers, and then thoroughly mixing it with your hand
4. Add the 5 Stagioni Neapolitan Flour to the dough with one hand, a tiny quantity at a time, not all at once, and mix with the other hand as you go
5. now comes the key part:

WHEN ADDING THE FLOUR, use one hand to grasp the edge of the bowl and one hand to mix, then guide yourself rotating the bowl and the flour, making sure to clean all of the edges so that nothing is wasted. JOHNNY’S TIP:

1. Turn out the dough onto a bench and begin kneading it with both hands, absorbing all of the residual flour as you go.
2. Continue to massage the dough until you see that it has come together and has a smooth texture
3. Following that, you must determine whether or not your dough has been sufficiently worked, and you have two options″:

1. Put one finger on the dough ball and see whether it bounces back
2. if so, it’s likely that it’s ready.
3. Check the temperature of the dough by inserting a thermometer straight into the center of the dough and aiming for a temperature between 23°C and 26°C/73.4°C and 74.8°C

1. When you’re finished, set the Neapolitan pizza dough aside to rest on a level surface for a few minutes, covering it with a moist cloth to prevent it from drying out. Allow for at least 2 hours of resting time.
2. After 2 hours have elapsed, it is time to begin forming your dough balls. This may be accomplished by cutting a portion of your dough and weighing it on a scale with the goal of reaching 250g/8.8oz
3. Create Neapolitan pizza dough balls by rolling them in a circular motion over and over in one location with the palm of your hand until they have a smooth surface and are spherical in shape. Once you have created the Neapolitan pizza dough balls, store them on a level surface in an airtight container. 24 hours should be enough time for your dough balls to rise and be ready to use. Place them in an ambient position with a temperature between 16°C and 18°C / 60.8°F and 64.4°F. Sprinkle flour on the bench before laying the dough on top and pressing down with your fingers, starting an inch from the bottom and working your way up to an inch from the top, as shown in the picture. then stop and turn it over, repeating the process until you get a little spherical base with a ″cornicione″ (crust).
4. After that, gently stretch the dough by lifting it up and gently stretching it on one forearm before flipping it onto the bench. Repeat this process before forming it into a circle and setting it down on your bench to dry.

• INSTRUCTIONS ON HOW TO MAKE A NEAPOLITAN MARGHERITA In a circular motion, start by spreading Italian tomato sauce onto the base with the back of your spoon
• Fresh basil leaves, a sprinkle of dried oregano, a splash of extra virgin olive oil, and thinly sliced cherry tomatoes are all good additions.
• Preheat an oven to 400°C/757°F to cook the pizza (or use the highest temperature setting available on your home oven and a pizza stone to cook it)
• Pull the pizza out of the oven, turn it over, and then press it back in. This will ensure that the pizza is evenly cooked on all sides.
• Once it is cooked, split up a large buffalo mozzarella block with your hands and place it on top of the Neapolitan pizza to serve immediately.

• INSTRUCTIONS FOR MAKING NEAPOLITAN PIZZA DOUGH WITH A STAND MIXER Start the procedure the same way, by adding all of the ingredients to the mixer one at a time, being careful not to add all of the flour at once.
• To make Neapolitan pizza dough, once you’ve mixed in the flour and allowed it to absorb the majority of the flour, turn it out onto the bench and knead it thoroughly with both hands.

HOW TO SERVE: This traditional Neapolitan pizza is best presented and consumed while still warm.Some people enjoy sharing, but the majority do not – make your decision before it comes out of the oven or it will be gone in an instant!And now it’s time to eat, Vincenzo’s Plate.Enjoy!Another Neapolitan Pizza Recipe prepared by another Pizza Chef may be found here.

Take a look at the following differences between the two versions: Francesco Spataro shares his NEAPOLITAN PIZZA RECIPE.

The ″Italy Unexplored Tour″ is one of my private, exclusive Italian tours that allows you to see and feel the real Italy in a way you have never seen before.The trip is quite unusual in that it is limited to only 10 food enthusiasts who are all enthusiastic about food.(Click here for further information.) Tempted?Check out the video below to get a feel for the scenery of the greenest region on the continent.Subscribe to my YouTube channel at www.youtube.com/vincenzosplate for more videos like this.

Neapolitan-style pizza recipe

1. Preheat the oven to 250 degrees Celsius/500 degrees Fahrenheit/Gas 9
2. In a large mixing basin, whisk together the flour and salt until well combined.
3. Slowly stir in the yeast mixture to the flour mixture until the yeast is completely dissolved.
4. Combine well until a dough is formed.
5. If the mixture is too sticky, a small amount of flour can be added. Form the dough into a ball and set it aside to rest for 5 minutes, covered with a towel.
6. After this period of time, you will see that the dough is considerably more malleable and easier to deal with.
7. Divide the dough once it has been kneaded.
8. Knead each piece for a couple of minutes at a time, then roll them into little balls.
9. A clean kitchen towel should be sprinkled with flour, then the dough should be placed on top of it and covered with a little moist cloth.
10. Allow for 30 minutes of rising time in a warm location
11. Place the tomatoes in a large mixing bowl and squish them slightly
12. season with salt and pepper and combine thoroughly.
13. Pour flour onto a clean work area and use your fingers to form the dough into a roughly spherical shape with a border.
14. Make the dough as thin as a pancake, but be careful not to overwork it or it may split.
15. Using two big flat baking sheets, sprinkle some breadcrumbs on them and set the pizza bases on top of them
16. To make the pizza, spread a small amount of tomato sauce equally over each base
17. do not use too much or the pizza will get mushy.
18. To make the sauce, drizzle some olive oil over the top, sprinkle with parmesan cheese, add some fresh basil leaves (or some oregano), and top with chunks of fresh mozzarella cheese (optional).
19. After that, top with your favorite topping and bake for 7 minutes in a hot oven (a couple of minutes longer if you prefer your pizza crispy).
20. Remove the pizza from the oven, sprinkle with little olive oil, and serve immediately – pizzas are not very appetizing when served cold or warmed.

AVPN International Regulations

As soon as the dough is removed from the kneading machine, it is put on a work table in the pizzeria and covered with a damp cloth so that the surface does not get hard, resulting in the formation of a crust that is generated by the evaporation of moisture released by the dough itself.After the dough has been allowed to settle and rest for the amount of time judged required, it is moulded, customarily by hand.A part of leavened dough is cut from the dough that has been placed on the work surface and then given the shape of dough with the assistance of a spatula.In the Neapolitan technique, in the traditional hand-made piece, the dough is molded (staglio) into balls using a process that is reminiscent of the creation of mozzarellas, resulting in a piece that is light and airy (mozzatura).If you want to make ″ Verace Pizza Napoletana″ – (also known as ″ Vera Pizza Napoletana″), the dough balls should weigh between 200 and280 g each, and the pizza should have a diameter ranging between 22 and 35 cm.

After the loaves have been created, a second leavening process takes place in boxes for food for a varied amount of time, depending on the temperature and humidity of the surroundings, as well as the absorption of the flour used in the recipe.During the process of maturation, a series of biochemical and enzymatic reactions take place that break down the most complex components, such as proteins and starches, into simpler parts.Time for levitation is recommended to be between 8 and 24 hours (with an extra 4 hours of kneading in between).

The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.

• A fantastic Neapolitan pizza is made with the tastiest sauce, the freshest mozzarella, and sometimes a few entire basil leaves on the top of the pie. But, before you can start on the toppings, you’ll need to get the crust just right. Neapolitan pizza is produced with a lean dough, which means that it contains only wheat, water, salt, and yeast, and nothing more. There is no oil, sugar, or anything like that. When working with such a small number of ingredients, the key to achieving a great Neapolitan pizza crust is to allow the dough to ferment for an extended period of time. During this time, starches will break down into simpler sugars and yeast will produce flavorful by-products, while gluten formation will occur, allowing you to stretch the dough out easily and allowing the dough to rise dramatically and char nicely in the oven. 4 cups of bread flour, particularly Italian-style ″OO,″ 20 ounces (about 4 cups) water
• Four cups (approximately four teaspoons) kosher salt
• .3 cup (about two teaspoons) instant yeast, such as SAF Instant Yeast
• thirteen ounces water
• and two eggs.

1. In a large mixing basin, whisk together the flour, salt, and yeast until well combined. Using your hands, mix the water into the flour until there is no dry flour left on the bottom of the bowl. Refrigerate for 8 to 12 hours after wrapping the bowl securely with plastic wrap.
2. Using a lightly floured surface, roll out the dough and divide it into four equal balls. Place each one in a covered quart-sized deli container or a zipper-lock freezer bag to keep them fresh and cold. Allow to rise for at least 2 additional days, and maybe up to 4 days, in the refrigerator before serving. Allow for at least 2 hours of resting time at room temperature before baking after removing from the refrigerator and shaping into balls.

This Recipe Appears In

• The Pizza Lab: Three Doughs You Should Be Aware Of
• The Food Lab: 11 Essential Pizza Tips to Make Your Pizza Taste Better

Nutrition Facts (per serving)
131	Calories
1g	Fat
26g	Carbs
5g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	131
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 1104mg	48%
Total Carbohydrate 26g	9%
Dietary Fiber 1g	5%
Total Sugars 0g
Protein 5g
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 0mg	2%
Potassium 55mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.

Make Authentic Neapolitan Pizza With This Simple and Delicious Recipe

Nutrition Facts (per serving)
225	Calories
8g	Fat
28g	Carbs
9g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 10 to 15
Amount per serving
Calories	225
% Daily Value*
Total Fat 8g	11%
Saturated Fat 3g	15%
Cholesterol 15mg	5%
Sodium 316mg	14%
Total Carbohydrate 28g	10%
Dietary Fiber 2g	5%
Total Sugars 1g
Protein 9g
Vitamin C 4mg	20%
Calcium 115mg	9%
Iron 1mg	4%
Potassium 115mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

• Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Without a wood-fired oven, you may not be able to cook an actual Neapolitan pizza at home, but this recipe will get fairly close to the real thing! Naples-style pizza pie is noted for its simple and fresh recipe
• the fluffy, fairly thin crust is covered with more sauce than cheese, which is made up of bits of fresh mozzarella that are dotted on the pie rather than shreds that are strewn over the entire pie. Basil leaves and a drizzle of extra-virgin olive oil are the only toppings on this pizza, which is a hallmark of Neapolitan pizza because of the simplicity of the dish. As a result, to achieve the greatest potential outcomes, make sure you utilize high-quality components. In order to make the dough: Italian tipo ″00″ flour, or bread flour, or more as required
• 2 teaspoons kosher salt
• 1 teaspoon active dry yeast
• 1 1/2 cups water
• cooking spray, or olive oil
• 4 cups Italian tipo ″00″ flour, or bread flour, or more as needed

Sauce: 1 (14-ounce) can whole peeled Italian tomatoes, ideally San Marzano varieties

• For the Toppings, use the following: 4 tablespoons extra-virgin olive oil, divided
• 12 ounces fresh mozzarella, cut into 1/4-inch slices or split into small bits
• 2 ounces fresh basil leaves

Make the Dough

1. Assemble all of the materials
2. In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, salt, and yeast until well combined. To blend, stir vigorously.
3. Mix in the water until everything is well-combined.
4. Knead the dough for 10 minutes on a moderate speed. If everything is done correctly, the mixture should join together into a cohesive mass that barely adheres to the bottom of the mixing bowl when it is kneaded. If the dough is clinging to the bowl, slowly add additional flour to the mixer while it is running, 1 tablespoon at a time, until the mass is barely adhering to the bowl. If the mixture is too dry, add 1 tablespoon at a time of water to the mixer while it is still running.
5. Refrigerate for at least 8 hours and up to 72 hours after carefully wrapping the bowl with plastic wrap.
6. When you’re ready to start making the pizza, move the dough to a lightly floured board. Divide the pizza dough into four portions that are equal in size.
7. Nonstick cooking spray or olive oil should be used to coat four small containers or bowls.
8. Form each portion into a ball by rubbing it between your palms with flour.
9. Place 1 dough ball into each container or bowl that has been coated. Nonstick cooking spray or olive oil can be used to lightly cover the top of each dough ball. Cover each container or bowl snugly with plastic wrap and allow to rise at room temperature for 2 hours. Each dough ball should grow in size by a factor of two.

Make the Sauce

1. Assemble all of the materials
2. Make the sauce by pounding the tomatoes in a food processor or pressing them through a food mill until a chunky liquid is produced.

Assemble the Pizzas

1. Assemble all of the materials
2. Preheat the oven to at least 475 degrees Fahrenheit, or even higher if your oven allows it. Put the pizza stone in the oven to heat up as well if you are using one.
3. Place the dough balls on a well-floured board and stretch each one out into a 10-inch circle. If necessary, roll the dough out using a floured rolling pin. Avoid being concerned with the dough being a perfect round.
4. Grease or flour a pizza peel, being sure to coat the area where the dough will be placed. Placing one piece of rolled-out dough onto the peel and gently shaking it to ensure that the dough does not stick is recommended.
5. Spread approximately a third of a cup of sauce over the dough, leaving about a 1/2-inch border around the perimeter.
6. 1/4 of the mozzarella slices should be placed on top of the sauce. Using your fingers, tear a few basil leaves and arrange them on top (according to your preference), followed by 1 tablespoon of the olive oil. It is also possible to add the basil and olive oil after the pizza has been baked.
7. Gently shake the peel back and forth, allowing the pizza to slide onto the hot stone. Bake for 5 to 7 minutes, until the cheese is bubbling and the crust is browned in some spots.
8. Continue with the remaining dough balls and ingredients until all are used.
9. Enjoy.

Why Is 00 Flour Better for Making Pizza?

It is the fineness of the flour that determines the number; 00 is extremely fine, resulting in a soft pizza crust; 0 and 1 are medium fine, resulting in a crisp pizza crust.Furthermore, this wheat flour has 12 1/2 percent gluten, which results in a crunchy crust with puffed edges that is great for producing Neapolitan pizza.Due to the high temperature required for baking the pizza when using 00 flour in the dough, it may not be worthwhile to spend the extra money on this expensive flour if your oven is only capable of reaching 450 degrees F.

How to Transfer the Dough From Peel to Stone

When it comes to moving the pizza from the peel to the stone, it might be difficult at times.The use of cornmeal, which will produce a rougher barrier between the dough and the peel, may be necessary if merely flouring the peel isn’t enough of a solution.To make things even simpler, you may slip dough onto the stone by placing a piece of parchment paper underneath the dough on the peel.Remove the parchment paper halfway through the cooking time by carefully taking it out from under the pizza.

How to make an authentic Napoli-style pizza

Here’s the reality of the situation.It’s unlikely that you’ll be able to replicate an original Naples-style pizza in your own kitchen.But only if you are in possession of a wood-burning oven that can achieve temperatures in excess of 1,000 degrees Fahrenheit, ideally one crafted by Italian artisans by hand.While this is true, it is possible to produce pizza that is even more delicious than the pizzas you have made in the past if your favorite crust is thin, ethereally chewy, and topped with a light touch.But there’s no need for you to go through what Chef Jordan Wallace did when learning the secrets of pizza making at the newly launched Pizzeria Locale, which is linked with Frasca.

While Wallace is pleased to provide a recipe and some advice on how to produce the ideal crust, he will not require you to knead dough for 45 minutes at a time every day until your knuckles bleed, as he did during his Naples apprenticeship with a master pastry chef.He will also not demand you to perform pushups against a wall with only the first knuckle of your fingers on the bar.The commitment necessary to be a master dough roller may be greater than you are prepared to make, especially when you can go down to Pearl Street and purchase the workmanship of Wallace’s exceptionally buff knuckles for a much more reasonable price.Wallace says he couldn’t understand how awful his time in Italy had been until he returned.″It was a pretty humiliating day on Day One,″ he recalls.″I made all of the wrong decisions.

• Not only was it physically demanding, but there were other things that I might easily overlook.
• When I realized how difficult it was, I was surprised.″ Wallace was willing to demonstrate how he makes pizza on a recent weekday, employing precise techniques that have been refined over decades and ingredients that come from the soil near Naples — finely ground flour, extra virgin olive oil, San Marzano tomatoes, and mozzarella di bufala — in his Naples restaurant.
• Normally, Wallace uses a huge dough mixer to knead the 400 dough balls that he produces each day, but a strong mixer such as the Kitchen-Aid can suffice for smaller batches.

The motor’s power is critical because the dough, which is made from 00 flour, the finest grind, requires a full 20 minutes of kneading, with no additional flour being added until the last five minutes, in order to develop the gluten that allows the dough to stretch beautifully and form the pie crust.Getting Things Started It is the fact that only four simple components are required to make excellent bread or pizza crust that makes it so stunning.These ingredients are water, yeast, salt, and flour.

1. There are certain differences: the water has been filtered, the yeast has been fresh rather than dried, the salt has come from the sea, though it is a cheap Sicilian sea salt, and the wheat is the aforementioned 00.
2. Despite this, the components are the most simple, and the talent necessary to bring out their magnificence is the most sophisticated.
3. Wallace fills the bowl halfway with water and dribbles in the salt, rotating his hand to completely dissolve it.

He then holds the yeast between his index and middle fingers, plunging it into the water until it is completely dissolved.He pours in around two-thirds of the flour and switches on the mixer.Following the incorporation of the flour, he continues to add flour for the following 15 minutes, or until the dough achieves the appropriate consistency.″(The amount of flour) varies from time to time,″ he adds of the flour.

″If it’s a really humid day, it’ll be necessary to use additional flour.″ The flour should be added in little amounts at a time.″One way to determine whether you’re on the right track is if the dough truly cleans the bowl,″ he explains, referring to the fact that the edges of the bowl have no flour or dough clinging to them.He finishes by putting in the remaining amount of flour and letting the machine knead it for another 5 minutes, which takes approximately 15 minutes total.It is critical to add flour during the kneading phase in order to avoid the mixer from overheating and harming the finished dough.Once the dough has been kneaded, Wallace rolls it out onto a marble surface and covers it with plastic wrap for 40 minutes to rest.

Wallace begins by rolling the dough into a rope approximately the thickness of a pig tenderloin, then shapes the dough into balls with his hands.He begins by pinching off balls from the top of the rope, which he folds to resemble a snake’s head.He continues until all of the balls are produced.The balls rise over a period of 12 hours.Although Pizzeria Locale offers a proofing room, a laundry room is generally a more convenient location for a home cook.

Shaping Before forming a pizza ball, Wallace covers both sides of the dough with flour and shakes off the excess.He flattens the ball by pressing on it with his fingertips along the corners until it is large enough for his hand to fit in half of the circle, at which point he stops pressing.His next step is to stretch it to the proper size, which includes holding the dough in one hand palm up and slapping it into the other hand, also palm up, while letting the dough to contact the counter in between each slapping motion.When the dough has grown to around 12 inches in diameter, it is ready to be placed in the oven.Baking A pizza stone is an absolute must-have for every home chef.

• Preheat the oven to the highest setting it can tolerate, then insert the pizza stone and cook it for about a half hour.
• Stretch the pizza dough and place the toppings on it.
• Remove the stone from the oven and place the pizza on top of it, using a pizza peel to help with the placement.
• Continue to bake until it is done.
• The time required will vary depending on the temperature of the oven.
• Experiment using a charcoal grill, which may burn hotter than your oven, to see how it works.

Enjoying The fact that you participated in a tradition with specialized and intricate methods of doing things may not qualify you as an artisan, but you may still enjoy your pizza in the knowledge that you were a part of it.″It’s a technique that has been around for a long time.Frasca Chef Lachlan Mackinnon-Patterson describes the restaurant as ″rich in history and tradition.″ The toppings are a testament to the use of only the most basic components, which are prepared with care.

Locale makes use of San Marzano tomatoes, which are cultivated in volcanic Italian soils, and canned tomatoes that have been processed through a food mill and seasoned with salt.Alternatively, you may sprinkle on some olive oil from the region, possibly flavored with garlic.Despite the fact that there are more toppings available, that is truly all you need.303-473-1335 or [email protected] are the best ways to get in touch with Staff Writer Cindy Sutter.