Vera Pizza Napoletana (Real Neapolitan Pizza)
 
Prep time
Cook time
Total time
 
Authentic Neapolitan Pizza Recipe at home like in Pizzeria
Author:
Recipe type: Main
Cuisine: Italian
Serves: 10
Ingredients
For the dough
  • 1 liters / 2.2 lbs water (spring if possible)
  • 50-55 grams / 1.7-1.9 ounces sea salt
  • 3 grams / 0.10 ounces hydrated yeast (or 425-450 grams / 15-15.80 ounces mother yeast or 0.84 grams active dry yeast)
  • 1.7-1.8 Kg / 3.7-3.9 lbs all-purpose flour
Condiments
  • plain chopped tomato sauce, plus a little pinch of sugar, salt to taste OR oregano and a slice of garlic OR few basil leaves (I prefer using just basil)
  • fridge-chilled fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces
Instructions
To make the dough
  1. Put water into a mixer, add salt and 10% of flour (170-180 grams / 6-6.3 ounces).
  2. Add yeast, start the mixer and phase the rest of flour in.
  3. Let knead the dough for at least 20/30 minutes, it should be soft, smooth and no sticky.
  4. Let rest the dough for 2 hours covered with a plastic-wrap at 25°C/77°F (I put it in the oven and switch on the light).
  5. Cut the dough into 180-250 grams / 6.3-6.8 ounces pieces and shape them into balls (I usually cut them into 200 grams / 7 ounces).
  6. For each ball, stretch the top down and around the rest of the ball until the outer layer wraps around the other side. Pinch the two ends together and make a smooth ball.
  7. Put your balls stitch-side down in a rising tray (alimentary case) dusted with flour and cover with a lid or a plastic wrap to prevent the ball from drying out (space out balls 8 cm /3 inches).
  8. Let rise 4-6 hours.
  9. Dust with flour the work bench and put a dough ball on it. Flip it over.
  10. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, shape into a thin flat disk and remind to DO NOT TOUCH THE EDGES or you won’t have your pizza napoletana crust (center is no more thick than 0.3cm/0.11 inches and edge is not more than 1-2 cm / 0.4-0.8 inches).
  11. DO NOT use a rolling-pin
Cooking procedures at home
  1. Put the pizza baking stone over the top rack of the oven.
  2. Preheat oven to the highest possible temperature for at least 30 minutes (static).
  3. minutes before putting pizza in the oven, switch the oven to the broil setting (switch on the grill). This allow to increase the stone temperature (in pizzeria oven has to reach 485°C/905°F and pizza cooks in 60-90 seconds).
  4. Return to the static setting when cooking pizza.
  5. Take a pizza pan, put it upside down, or you can take an aluminium pizza peel (I do not suggest to use a wood one because pizza won’t slide easily into the oven), dust it with flour.
  6. Lay down pizza into it and quickly add tomato sauce, mozzarella and other ingredients to your taste. Doing this quickly is important to prevent the dough from sticking onto the surface.
  7. Quickly open the oven, let slide pizza into the pizza baking stone, close the oven.
  8. Let cook for 3 to 5 minutes or until the crust is quite crispy and has lost its white color (do not open the oven for the first 1-2 minutes).
  9. Open the oven, put a fork in to the crust and slide out pizza into a plate.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/vera-pizza-napoletana-neapolitan/