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Pizza Neapolitan style

The secret of Naples: the Pizza Napoletana.A perfect round pizza with a raised, leavened edge (cornicione), airy base, wonderfully soft and with a fantastic aroma. How is the Neapolitan pizza actually made? We share the recipe for Neapolitan style pizza.

Ingredients

1kgLa Napoletana flour
Cornmeal
20gSalt
1gDry yeast
650gWater

Fresh basil
Fior di latte mozzarella in julienne
extra virgin olive oil
San Marzano tomatoes

Preparation

  1. Aerate the flour with the yeast.
  2. Add 90 percent of the water. Make sure this water is around 7°C.
  3. Mix this mixture with the dough hook for about 7 minutes.
  4. Add salt while mixing and increase the mixing speed.
  5. Let the mixture mix for another 7 minutes.
  6. Gradually add the remaining water.
  7. Stop mixing once the dough has reached a temperature of 21°C to 24°C.
  8. Let the dough rest for 10 to 15 minutes.
  9. Portion the dough into pieces between 240 and 280 grams and shape into balls.
  10. Let the dough rise for about 4 hours at room temperature. This is called the first rise.
  11. Then let the dough mature in crates in the refrigerator for 24 to 48 hours.
  12. Finally, let the dough come to room temperature. This takes about 3 to 6 hours.
  13. Sprinkle cornmeal on the work surface, take one of the balls, and shape it into a pizza base. Make sure to leave a nice thick edge.

  1. Squeeze the tomatoes into a sauce and spread it over the pizza base with a ladle.
  2. Place sliced pieces of fior di latte mozzarella and basil leaves on the sauce.
  3. Drizzle some extra virgin olive oil over it.
  4. Bake the pizza for 60 to 90 seconds in an oven at around 485°C.
  5. Drizzle a little more olive oil over the pizza and enjoy!