Discover how to make the traditional Neapolitan Pizza Recipe right at home, following our expert tips for a perfect dough, resulting in a delicious and easily digestible pizza.
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Introduction to the Neapolitan Pizza Recipe
In executing this Neapolitan Pizza Recipe, we anticipate:
- Poolish: a special pre-dough that enriches your pizza or focaccia with a distinctive aroma, unique flavor, and irresistible crunchiness. Learn more on Dissapore.
- 48-hour Maturation and Fermentation: Crucial processes to achieve a soft, aromatic, and digestible pizza.
- Brewer’s Yeast: An essential component of the Neapolitan Pizza Recipe, used in varying amounts depending on room temperature.
Ingredients for the Neapolitan Pizza Recipe (4 pizzas):
- 645 g of Linea Rossa| Soft wheat flour type 0 with wheat germ w270/300, a key ingredient in the Neapolitan Pizza Recipe;
- 420 ml of smooth natural mineral water;
- 17 g of kitchen salt;
- 1-2 g of brewer’s yeast, adaptable according to environmental conditions. Calculate the exact ingredients for the Neapolitan Pizza Recipe with CalcolaPizza.
Procedure of the Neapolitan Pizza Recipe
Preparation of the Poolish at 14:00 (2 days before):
- 100 g of Linea Rossa| Soft wheat flour type 0 with wheat germ w270/300;
- 100 ml of water;
- 1-2 g of brewer’s yeast.
Begin our Neapolitan Pizza Recipe with the dough preparation. In a suitable container, dissolve the brewer’s yeast in water. Continue by adding the flour, mixing to combine the ingredients for the Neapolitan Pizza Recipe. Cover the container and let it rest.
After 5 hours, observing the bubbles formed, continue by adding 320 ml of water and the salt to the container, mixing well. Gradually integrate the remaining 545 g of Linea Rossa| Soft wheat flour type 0 with wheat germ. For hand kneading, here’s a useful video: Hand Kneading Video.
During kneading, ensure the dough is around 20 degrees. Use fresh or iced water in the summer months to maintain the temperature. Once a smooth and homogeneous dough is obtained, cover it and let it rise at room temperature for 2 hours, then place it in the fridge between 2 and 4 degrees.
Two days later, proceed with the Neapolitan Pizza Recipe:
- At 15:00, remove the dough from the refrigerator;
- At 16:00, divide the dough into 270 g dough balls, shape them into spheres (Dough Ball Forming Video), and let them rest in a container with re-milled semolina;
- At 20:00, hand stretch the dough balls forming disks and season as desired, leaving a border of about two cm (Dough Stretching and Seasoning Video).
To cook, ideally use an electric or wood-fired oven that reaches 400/500 degrees for a quick cooking (90/120 seconds). With a home oven, preheat for 30 minutes at maximum with an upside-down baking tray covered in aluminum. Use a peel with re-milled semolina to bake the pizza, and cook it under the grill for about 5 minutes.
Discover the Secret of a Perfect Pizza with Our Linea Rossa | Soft Wheat Flour Type “0” with Wheat Germ
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Why choose our flour? Because quality starts from the base. Our Linea Rossa is made from 100% high-quality Italian wheat, preserving the precious wheat germ, known for its nutritional properties and rich, authentic taste. This feature makes every dough not only deliciously aromatic but also more nutritious and digestible.
The Neapolitan Pizza Recipe you’ve always dreamed of making is now within reach. Our flour ensures an elastic and easy-to-work dough, perfect for achieving that characteristic soft and blistered crust everyone loves. Every bite will be an unforgettable experience, a journey through the authentic flavors of Italian tradition.
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