Neapolitan Pizza Recipes

On this page I present you my favourite recipes for the Neapolitan pizza

Naples is considered the birthplace of pizza. The heritage weighs so heavily that there is even an EU regulation of the “Associazione Verace Pizza Napoletana” for the preparation of the traditional “Pizza Napoletana”. According to this regulation, the Neapolitan pizza must be soft, elastic and pliable. For example, a piece of pizza can be folded loosely. The dough is characterized by a low yeast amount and a comparatively long fermentation time. Another special feature is that the pizza is baked at 485 degrees Celsius for 60 – 90 seconds.

The EU regulation is certainly a useful point of reference when you start to prepare a traditional Neapolitan pizza. However, over time you realize that you want to do your “own thing” (at least I did) and adapt the recipe, ingredients and methodology to make the pizza that tastes best to you. Strictly speaking, my recipes may not correspond to the original specifications but could be rather considered as further developments of the Neapolitan style pizza.


Neapolitan Pizza – Standard recipe

For this recipe, a total dough resting time of 48 hours is recommended. So if you want to eat the Neapolitan pizza, for example Saturday evening, you should start Thursday evening already with the dough making.

By the way, the whole recipe is also available in video form, just stop by my Youtube channel!

Ingredients:

(for approx. 6 dough balls of 250 gr each)

  • 1000 gr flour (preferably a Tipo 00 flour with the highest possible protein content (>12 gr))
  • 650 gr water (important: cold, e.g. chill a water bottle in the fridge a few hours before)
  • 1 gr fresh yeast
  • 30 gr fine salt

Mixing the dough:

  • Put the water in the bowl and with one hand dissolve the yeast in it.
  • Now add the flour gradually and mix with the yeast water. It is best to keep some flour (about 10%) aside so that it can be used later on the work surface.
  • When the dough has reached a reasonably firm consistency, add the salt and mix with the dough.
  • Then transfer the dough from the bowl to the work surface and continue kneading. If the dough is too sticky, add the remaining flour.
  • The total kneading time is 15 – 20 minutes.
  • Then shape the dough into an as round as possible dough ball (you can see how in this video). The dough will probably still have a somewhat rough and slightly sticky surface. From the consistency, the dough should spring back slightly when pressed in with a finger.
  • To get a smoother surface, cover the dough with the bowl and let it rest for 30 minutes.
  • After 30 minutes, shape the dough into a round ball with a smooth surface and then place it in a sealable container.

Resting the dough:

  • Let the dough rest for 12 hours at room temperature.
  • Then place the dough in the fridge for 30 hours.
  • Then divide the dough into six portions. Depending on your taste, one portion should weigh 250 – 270 gr.
  • Shape each portion into a round ball with a smooth surface (you can see how in this video).
  • Put the dough balls in a sealable container and let it rise for 6 – 7 hours at room temperature.

Shaping, topping and baking the pizza:

  • Preheat the oven at least one hour before baking (450 degrees top heat and 350 degrees bottom heat on my Effeuno P134h pizza oven).
  • Prepare a bowl or deep plate with semola (flour will work as well).
  • Sprinkle the dough with a little semola (especially on the edges) and take it out of the box with a spatula, put it in the bowl/plate with semola and turn it over.
  • Then place the dough ball on the work surface and shape it by hand: if possible, starting from the center, press the air bubbles towards the edge and shape it into a round pizza, leaving a rim. Do not use a rolling pin, as this will destroy the air bubbles.
  • Top the pizza.
  • Carefully pull the pizza onto the pizza peel. Pull the pizza into a round shape on the peel if necessary.
  • Place the pizza in the oven and bake it for about 90 seconds (a little shorter or longer, depending on your own preference and degree of browning).

This is what the finished Neapolitan pizza baked in the pizza oven looks like

Adjustments for the household oven

This recipe for Neapolitan pizza can be also made in your household oven, of course. You should just be aware that the pizza will not taste and look 100% like a Neapolitan pizza made in a 485 degree wood-fired oven. But you can at least come close and make a still very tasty pizza!

Shaping, topping and baking the pizza

  • Preheat the oven with a pizza stone on the maximum temperature at least one hour before baking.
  • Prepare a bowl or deep plate with semola (flour will work as well).
  • Sprinkle the dough with a little semola (especially on the edges) and take it out of the box with a spatula, put it in the bowl/plate with semola and turn it over.
  • Then place the dough ball on the work surface and shape it by hand: if possible, starting from the center, press the air bubbles towards the edge and shape it into a round pizza, leaving a rim. Do not use a rolling pin, as this will destroy the air bubbles.
  • Top the pizza.
  • Carefully pull the pizza onto the pizza peel. Pull the pizza into a round shape on the peel if necessary.
  • Place the pizza on the pizza stone and bake it for about 7 minutes (a little shorter or longer, depending on your own preference and degree of browning).

This is what the finished Neapolitan pizza baked in the household oven looks like


Neapolitan Pizza with autolysis

What is autolysis and why should I use it for pizza dough?

For the autolysis dough, only flour and water are mixed together, without yeast and salt.
During the autolysis, the starch and protein swell with the water and the gluten protein can develop a stable gluten structure. As a result, the dough has to be kneaded for a shorter time. The shorter kneading time reduces the oxidation of the colorants contained in the flour, which has a positive effect on the color, taste and texture of the dough.

For this recipe, a total of 48 hours of dough rest is provided. So if you want to eat the Neapolitan pizza, for example, Saturday evening, you should start Thursday evening already with the dough making.

Ingredients:

(for approx. 6 dough balls of 250 gr each)

  • 1000 gr flour (preferably a Tipo 00 flour with the highest possible protein content (>12 gr))
  • 650 gr water (important: cold, e.g. chill a water bottle in the fridge a few hours before)
  • 1 gr fresh yeast
  • 30 gr fine salt

Mixing the dough:

For kneading the dough I use my Grilleta IM 5S. Of course, you can also knead the dough with other kneading machines or by hand, the latter only takes a little more time.

  • Put the flour in the bowl of the kneading machine and start the machine on slow speed (speed 1).
    Slowly add 620 gr of water (~95%) to the flour within 1.5 minutes. The total kneading time in this step is 5 – 6 minutes.
  • Now follows the autolysis: put the dough in the bowl and cover it (alternatively in a sealable box) and put it in the fridge for 1-2 hours. During this resting period, a beautiful gluten structure will develop all by itself. The gluten is necessary for creating an airy pizza.
  • Dissolve the yeast in the remaining 30 gr of water.
  • Start the kneading machine on slow speed (step 1).
  • Pour the yeast water in small portions into the dough within 1 minute.
  • Then slowly add the salt.
  • The total kneading time is 10 – 15 minutes.
  • Transfer the dough from the bowl to the work surface and shape it into a round ball with a smooth surface (you can see how in this video). This is important to keep the air “trapped” in the dough and make the pizza dough airy.
  • Place the dough ball in a sealable container.

Resting the dough:

  • Let the dough rest for 12 hours at room temperature.
  • Then place the dough in the fridge for 30 hours.
  • After that step, divide the dough into six portions. Depending on your preference, one portion should weigh 250 to 270 grams.
  • Shape each portion into a round ball with a smooth surface (you can see how in this video).
  • Put the dough balls in a sealable container and let it rise for 6-7 hours at room temperature.

Shaping, topping and baking the pizza:

  • Preheat the oven at least one hour before baking (450 degrees top heat and 350 degrees bottom heat on my Effeuno P134h pizza oven).
  • Prepare a bowl or deep plate with semola (flour will work as well).
  • Sprinkle the dough with a little Semola (especially on the edges) and take it out of the box with a spatula (if necessary with a spatula), put it in the bowl/plate with Semola and turn it over.
  • Then place the dough ball on the work surface and shape it by hand: if possible, starting from the center, press the air bubbles towards the edge and shape it into a round pizza, leaving a rim. Do not use a rolling pin, as this will destroy the air bubbles.
  • Top the pizza.
  • Carefully pull the pizza onto the pizza peel. Pull the pizza into a round shape on the peel if necessary.
  • Place the pizza in the oven and bake it for about 90 seconds (a little shorter or longer, depending on your own preference and degree of browning).

This is what the finished Neapolitan pizza with autolysis looks like


Neapolitan Pizza with 100% Poolish

What is poolish and why should I use it for pizza dough?

Poolish is a pre-fermented dough that is prepared with water, flour and a small amount of yeast. The flour-water ratio is 1:1, e.g. 100 grams of flour are mixed with 100 grams of water. The poolish gives the dough more elasticity and also a slightly sour, distinctive aroma.

For this recipe, allow the dough to rest for at least 48 hours. The recipe will make approx. 5 dough balls of 250 gr. each.

Ingredients for the Poolish:

  • 500 gr flour (preferably a Tipo 00 flour with as high a protein content as possible (>12 gr))
  • 500 gr water
  • 1,6 gr dry yeast (or 5 gr fresh yeast)

Mixing the Poolish:

  • Pour the water into the bowl, add the dry yeast and mix briefly with a spoon.
  • Now slowly add the flour to the yeast-water and mix it with the spoon. Make sure that no dry flour remains.
  • When all the flour is incorporated, the dough will resemble a shapeless, moist and sticky mass (see picture below).
  • Now cover the bowl (with a lid or cling film), let it rest at room temperature for an hour and then put it in the fridge for another 24 hours.

Ingredients for the main dough:

  • 100% poolish
  • 255 gr flour (preferably a Tipo 00 flour with the highest possible protein content (>12 gr))
  • 19 gr fine salt

Mixing the main dough:

  • Place the poolish, flour and salt in the bowl of the kneading machine (if you don’t have a kneading machine, you can mix and knead all the ingredients together in the bowl by hand, of course).
  • Turn the mixer on the lowest speed and knead the dough. The total kneading time is about 15 minutes.
  • Then shape the dough into a round ball, place in a sealable container and cover. (You can also see how to shape the dough into a round ball in this video).

Resting the dough:

  • Now et the dough in the fridge for at least 12 or up to 24 hours. You can see what the dough looks like before and after it rests in the fridge in the following pictures.
  • Divide the dough into five portions, each weighing about 250 grams.
  • Shape each portion into round dough balls (you can see how in this video), place them in a sealable container and let them rest in the fridge for at least 12 or up to 24 hours.
  • Once the dough has rested in the fridge, take it out of the fridge about 2 to 2.5 hours before baking and let it acclimatise at room temperature.
    You can see how the dough balls look before the cool proofing and afterwards (including the proofing at room temperature) here:

Shaping, topping and baking the pizza:

  • Preheat the oven at least an hour before baking (400 degrees top heat and 350 degrees bottom heat on my Effeuno P134h pizza oven).
  • Prepare a bowl or deep dish with semola (flour will work as well).
  • Sprinkle the dough with a little Semola (especially on the edges) and take it out of the box with a spatula (if necessary with a spatula), put it into the bowl/plate with Semola and turn it over.
  • Then place the dough on the work surface and shape it by hand: if possible, start from the centre, press the air bubbles towards the edge and shape into a round pizza, leaving a rim. Do not use a rolling pin, as this will destroy the air bubbles.
  • Top the pizza.
  • Carefully pull the pizza onto the pizza shovel. If necessary, pull the pizza again on the pizza peel to form a round shape.
  • Put the pizza in the oven and bake it for about 90 seconds (a little shorter or longer, depending on your preference and the degree of browning).

This is what the finished Neapolitan pizza with 100% poolish looks like:


You’d like to start making pizza right away – but you’re wondering what equipment you might need? Make sure to check out the Pizza Equipment page!

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