Perfect Neapolitan Pizza

Method

STEP 1

Mix flour and water until no dry flour remains. Let rest for 30 minutes.

STEP 2

Add salt and yeast, mix until fully incorporated.

STEP 3

Knead for 10-15 minutes until smooth and elastic.

STEP 4

Bulk ferment at room temperature for 2 hours.

STEP 5

Divide into 250g balls and cold ferment for 24-48 hours.

Perfectly shaped dough balls ready for fermentation

STEP 6

Heat pizza oven to 450°C/842°F.

STEP 7

Shape dough, add toppings sparingly.

STEP 8

Cook for 60-90 seconds, rotating for even leoparding.

Details

The perfect Neapolitan pizza is all about simplicity and quality ingredients. This recipe follows the traditional methods approved by the Associazione Verace Pizza Napoletana (AVPN), the organization that protects and promotes authentic Neapolitan pizza.

The Dough

The foundation of any great Neapolitan pizza is its dough. The long fermentation process develops complex flavors and creates a light, digestible crust that's crispy on the outside and tender on the inside.

Key Points for Perfect Dough:

Use high-protein '00' flour (preferably Italian)
Keep the water temperature cold
Handle the dough gently after fermentation
Let the dough come to room temperature before shaping

The Sauce

For authentic Neapolitan pizza, the sauce should be nothing more than crushed San Marzano tomatoes and a pinch of salt. Don't cook the sauce beforehand – it will cook perfectly on the pizza.

The Bake

The key to Neapolitan pizza is the high-temperature bake. Your outdoor pizza oven should be at least 450°C/842°F. At this temperature, the pizza will cook in about 60-90 seconds, creating the characteristic leopard-spotted crust.

What to Look For:

Charred spots on the crust
Melted but not browned cheese
Sauce that's just starting to caramelize
Slightly crispy basil

Remember, practice makes perfect. Don't be discouraged if your first few pizzas aren't restaurant quality. Focus on the fundamentals: good dough, quality ingredients, and proper oven temperature.