AUTHENTIC NEAPOLITAN
This is perhaps one of the most famous and widely used pizza recipes for making authentic pizza napoletana. It is simple to make but delivers a complete taste experience with pure, high-quality ingredients.
Dough
- 1 kg Caputo Pizzeria
- 600 g water (60% hydration)
- 30 g of salt
- 0.7 g fresh yeast
- Let rise at room temperature for 18-20 hours
Topping
- San Marzano tomato sauce
- Parmesan
- Mozzarella
- Extra virgin olive oil
- Basil
Cooking time:
- 60-90 seconds in a pizza oven that
reaches 450-500 degrees. - Or 3-5 minutes in a conventional oven at 250-300 degrees.
Instructions
Use cold water and flour that has been kept in the refrigerator overnight or longer.
Add all the water to the mixing bowl and add the yeast, flour, and salt.
Start the machine on medium-low speed and let it run for about 5 minutes; then you can increase the speed slightly.
After 15-20 minutes, the dough should reach a temperature between 22 and 24°C, at which point it is fully kneaded.
Take the dough out, tighten it, and let it rest for about 2 hours on the kitchen counter, covered with a damp cloth to prevent the dough from forming a dry surface layer that can crack when shaping pizza balls.
When the dough has finished resting, divide it into 250 g pieces and shape them into pizza balls.
Then place the pizza balls in a proofing box or container, cover them, and let the dough rise for 18-20 hours at room temperature until it has roughly doubled in size.
Tomato sauce
This tomato sauce is the most commonly used on Italian pizza. It is easy to make and tastes fresh, ensuring the perfect flavor balance.
- 400 g San Marzano tomatoes
- 4 g Maldon salt
Crush the tomatoes with your hands or blend gently to achieve a slightly chunky consistency.
