Neapolitan Pizza
The Authentic Recipe
The Neapolitan pizza, with a soft and thin dough, but with high edges, is the version of the round pizza prepared in the city of Naples. Since February 5, 2010, it has been officially recognized as a Traditional Specialty Guaranteed (TSG) of the European Union and in 2017, the art of the Neapolitan pizzaiuolo, of which the Neapolitan pizza is a tangible product, was declared by UNESCO as an intangible heritage of humanity.
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The ingredients
- 💧 Water: 1 litre (1000 ml)
- 🧂 Salt: 40-60 grams Yeast (based on temperature and humidity)
- 🍺 Fresh beer yeast: 0.1-3 grams Mother Yeast 5-20% of flour used Dry yeast 1/3 of fresh yeast used
- 🍚 Flour: 1,600/1,800 (depending on the degree of absorption)
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The preparation
Flour , water, salt and yeast are mixed together, starting from the water, making sure that direct contact between salt and yeast does not occur for more than 5 minutes, otherwise the salt will damage the yeast cells. Pour a litre of water into a mixer, dissolve between 40 and 60g of salt, add 10% of the total amount of flour, then add yeast. Start the mixer, gradually add the rest of the flour until the desider dough consistency is achieved. The dough must be worked in the fork mixer, spiral, with dipping arms until a single compact mass is obtained. The quantity of water that a flour is able to absorb is very important to obtain an optimal consistency of the dough.
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The condiments
The true Neapolitan pizza must be garnished with ingredients preferably from Campania regions. The peeled tomato crusched by hand doesn’t have to look too dense but chunky. In case of fresh tomato, it has to be chopped in slices. The buffalo mozzarella or the fior di latte have to be spread uniformly on the pizza. The grated cheese has to be spread on the pizza with a circular and uniform movement of the hand. The fresh basil leaves are just put on the condiments. The extra virgin olive oil is poured with a spiral motion.
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The cooking
The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds. The pizza will cook evenly across the entire circumference. Here we have our neapolitan pizza, enjoy your pizza!
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