Neapolitan Style Recipe

Dough Ingredients

Amounts for one 14-inch pizza.

• 00 Pizza Flour199 g
• Cool Water123 g
• Active Dry Yeast0.1 g
• Salt5.6 g

How to Make the Dough

1. 1Add the cool water to the mixing bowl and dissolve the salt in it.
2. 2Mix in a small handful of the flour to form a thin batter, then add the yeast.
3. 3Gradually add the remaining flour while mixing until a cohesive dough forms.
4. 4Knead until smooth, elastic, and moderately strong, aiming for a final dough temperature of about 73–77°F.
5. 5Cover and bulk ferment at room temperature for about 2 hours.
6. 6Divide into equal 200–280 g portions and shape into smooth dough balls.
7. 7Proof covered for another 10–20 hours in a cool room around 64–70°F, until relaxed, airy, and easy to stretch. Shorten the proof if the room is warmer.
8. 8Open gently by hand to a thin center with a puffy rim; never use a rolling pin.

Neapolitan Tomato Sauce

One 28 oz batch makes enough sauce for about 10–12 Neapolitan pizzas. Refrigerate for up to 3 days or freeze the extra.

• Whole peeled tomatoesone 28 oz can, preferably plum tomatoes
• Fine sea salt1–1.5 tsp, or to taste

1. 1. Drain only excessive watery liquid, then crush the tomatoes by hand or pulse very briefly; do not puree.
2. 2. Stir in the salt and use uncooked.

Toppings for One Pizza

Amounts for one 14-inch pizza.

• Prepared tomato sauce2–3 oz
• Fresh mozzarella, well drained3–3.5 oz
• Fresh basil3–5 leaves
• Extra-virgin olive oil1–1.5 tsp
• Finely grated Parmesan or pecorinoOptional, a light sprinkle

Assembly and Baking

1. 1Preheat the pizza oven and floor thoroughly; the baking surface should be roughly 715–805°F with a hotter dome.
2. 2Stretch to the selected diameter with a thin center while preserving the airy outer rim.
3. 3Add only a light layer of tomato, mozzarella, basil, and olive oil so the center can bake rapidly.
4. 4Bake for about 60–90 seconds, turning frequently, until the rim is puffed and spotted with char while the center remains tender.