Authentic Italian Pizza Recipe Neapolitan-Style That Tastes Like Italy

Both instant and active dry yeast are basically dried versions of fresh yeast. And even though you previously had to reactivate active dry yeast in warm water, it’s not necessary nowadays. You can dissolve both in water, just like fresh yeast.

I also recommend using a scale to weigh the dough balls. You want to start with cool water in a bowl (around 65°F/18°C) to ensure the dough doesn’t get too hot when you’re done mixing and kneading. Fermentation is the magical process where yeast turns flour into flavor. And to understand and controlling this process is essential to making Neapolitan pizza dough.

Every recipe is triple tested before it lands here. This pizza travels well to potlucks, picnics, and gatherings if you pack it properly. To avoid this you must follow the next step and add 10% flour. Then rest the pulled flap on the hand holding the pizza, lift the dough up from the work surface and place the dough back down, rotating it a quarter turn.

These proteins are what hold the pizza dough together and make it elastic and able to keep its shape during a long leave. It’s also what allows you to stretch the dough and make a thin pizza without ripping the dough. It takes time, and several attempts to master Neapolitan pizza dough. I’ve tried to make this recipe as detailed as possible to give you a headstart. I just want you to know that Neapolitan pizza is an art that takes some practice to master.

Then cover the dough box with a lid and let the dough balls ferment for around 10 hours at room temperature. When all the dough balls are made, place the dough balls in a rising box lightly dusted with flour. You don’t want the dough balls to be too close, since they will flatten and spread out during the second leave. Then, fold a couple of times to create a nice and smooth dough ball.

• It’s also known as cake yeast because of it’s consistency (not because it’s used in cakes!).
• No, you don’t need a Neapolitan pizza oven for this recipe.
• That first look at Neapolitan pizza dough—with its fluffy crust, tender center, and the signature little burnt spots—always brings big smiles around the table.
• The long fermentation process might seem unnecessary to beginners, but it’s what gives the dough its depth of flavor and digestibility.

If they are actually grown in San Marzano, the tin should have “D.O.P.” (Protected Designation of Origin) stamped on it. They have both gas and solid fuel options depending on your preference. I have one that runs off wood pellets and another than runs off wood or charcoal.

Once you have that, gather together 3.5 lbs flour, 3 tbsp salt, and 1 tsp of fresh brewer’s yeast. Neapolitan pizza is a classic style of pizza that originates in https://pizzaartisan.co.uk/ Naples, Italy, not far from where my family is from. If you try to touch it before it sets, it will probably stick to the floor and may rip and make a mess.

And that’s also why I’ve dedicated this long article just to get the dough right. You might think it’s hard to make authentic Neapolitan pizza at home. Neapolitan pizza is a round pizza with a raised, slightly crunchy, and slightly edge. Topped with San Marzano tomatoes, mozzarella, and one, or a couple of well-balanced toppings. But the two things that make Neapolitan pizza stand out are the flavor and consistency of the crust.

What Makes Neapolitan Pizza Unique

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven. Welcome to CookingItaliano.com, your home for authentic Italian flavors and timeless recipes.

You don’t want the flour to burn in the hot oven. Place the dough ball in the flour you prepared and cover the dough ball so they are not sticky. Shake off excess flour and move the dough to a clean working surface. According to the AVPN regulations, Neapolitan pizza must exclusively be baked in a wood-fired oven at 905°F (485°C).

Authentic Italian Pizza: The Classic Neapolitan Recipe Rooted in Tradition

The sauce should be applied sparingly, just enough to cover the base without drowning the dough. If you cooked it in a kitchen oven, garnish it with fresh basil leaves and a drizzle of olive oil now. Use a pizza wheel or a sharp pizza knife for neat slices. Spread pizza sauce evenly across the base, leaving a ½ inch border around the edges for the crust to puff up. Scatter fresh mozzarella cheese slices over the sauce. Pour 4 cups of water at room temperature (about 68 °F) into a large bowl, then add the salt and let it completely dissolve.

The protein content of Tipo 00 flour is around 12%. The medium-high gluten protein content is important to make an elastic, stretchy dough. When you’re kneading the dough, gluten strands get longer and stronger and make the dough strong and elastic.

After years of testing, I’ve created the perfect homemade Neapolitan pizza recipe so you can enjoy that authentic Italian flavor at home! I’ve tested different flour types, sauces, and baking temperatures, and interviewed premiere American pizza chefs who’ve studied the craft in Naples. Then add the fiordilatte mozzarella, without overdoing it, and the grated Grana Padano cheese. Add the fresh basil by breaking it into pieces with your hands and a drizzle of extra-virgin olive oil.

For a more pronounced aroma, you can use extra virgin olive oil. For a regular oven, you’ll add these after baking to keep the basil fresh and bright. Move the mixture from the bowl to a floured surface and fold the dough over itself again and again. After each fold, gently push it down with floured knuckles so that the dough absorbs some air.

Continue by holding the dough firmly with one hand while with the other pulls it slightly. The first thing you need to do is move the pizza from your working surface into the peel. This is easier if you have a friend who can help you hold the peel.