All About the Neapolitan Pizza That Originated in Naples, Italy Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, […]
Mese: Aprile 2020
Margherita Pizza recipe Baker Raffaele Esposito, was the best pizzaiolo in Napoli,” is generally credited with creating Margherita pizza. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Esposito baked them a pizza named in honor of the queen whose colors mirrored those […]
The Neapolitan Pizza Dough is definitely the heart of the pizza. It characterizes it and makes it unique in the world and also over time.
Together with cooking, it can determine the good (or bad) success of a pizza. Therefore it must be prepared and made well, with great care and passion, without ever having to rush to finish and never underestimate it.
For the Neapolitan Pizza Dough:
- 400g of flour with at least 13g of protein
- 260g of water (at room temperature)
- 2g of fresh yeast
- 11g of salt
The official requirements of an authentic Neapolitan pizza begin with the cornicione. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not instant yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.
Steps to Make Neapolitan Pizza Dough Recipe
Note: while there are multiple steps to this recipe, this pizza is broken down into workable categories to help you better plan for preparation and baking.
Make the Neapolitan Pizza Dough
Gather the ingredients.
- Dissolve the yeast in water for a few minutes
- Add half of the flour and mix for about 5 minutes
- Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.
- Do not add all the flour at once. Add in one third of the flour and mix. Repeat with the remaining 2/3s of flour, in 15 minutes
- Add the salt and knead until a smooth and uniform dough is obtained
- When ready to make pizza, transfer dough to a floured work surface. Divide dough into two even sections.
- Coat four small containers or bowls with nonstick cooking spray or olive oil.
- With floured hands, form each section into a ball.
- Place one dough ball into each coated container or bowl with olive oil.
- Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 8 hours. Each dough ball should double in volume.
Neapolitan Pizza Toppings
There are three official variants of Neapolitan pizza :
- Pizza Marinara: Topped with tomato, garlic, oregano, and extra-virgin olive oil
- Pizza Margherita: Topped with tomato, fresh sliced mozzarella, fresh basil, and extra-virgin olive oil
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Marinara pizza is a typical Neapolitan pizza seasoned in a very simple way, with tomato, garlic, oregano and oil. This, together with Margherita pizza , is among the most popular and iconic Neapolitan pizzas. The name Marinara pizza derives from the fact that the ingredients, […]