Prepare a Delicious Neapolitan Style Pizza
Discover the secrets of making Neapolitan pizza at home. No one can resist your home-made pizza!
Pizza in the Neapolitan style has crossed borders and is one of the favorites of the whole world! Would you like to learn how to prepare it at home? Read on and discover the recipe step by step.
Unlike what many people think, Neapolitan pizza is not a kind of pizza but a style of making that, of course, has its secrets.
The main difference of this pizza is its mass, which gives a result with high and smooth edge, far away from the Roman one that has a fine and crispy dough (and in some places in the world is known as the classic pizza « a la piedra »). Join us to discover this recipe step by step.
Pizza in the Neapolitan style
Difficulty of preparation: average
Production time (including mass leavening): + 24 hours
Let’s discover together how to prepare a real Italian pizza, in this case, of the Neapolitan variety that has a higher and fluffy dough. We offer you the classic and famous pizza margarita but, of course, you can vary the accessories to your liking incorporating all kinds of ingredients.
If you’re on a diet, don’t deprive yourself of eating a home-made pizza once in a while. You should pay attention to their ingredients to choose the best option that doesn’t ruin your plans to stay at your ideal weight.
Ingredients for 2 large pizzas
- 450 g force flour
- 250 ml of water
- 12 g of salt
- 2,5 g fresh yeast
- extra virgin olive oil (required quantity)
- 400 g crushed tomato
- 250 g mozzarella
- fresh basil (to taste)
- salt and oregano (to taste)
Preparation of Neapolitan style pizza
- Put some water in a bowl and set aside the rest.
- Dissolve the yeast in the first bowl. Set aside.
- Put the flour in a large bowl and incorporate the yeast dissolved in water. Stir to join.
- Take the bowl with water you reserved in the first step and dissolve there the 12 grams of salt.
- Add the saltwater to the yeast flour. Mix with a wooden spoon.
- When you’ve got a sticky dough, it’s time to use your hands. Mix with your hands to form a ball.
- Place some flour on the table and start kneading. Knead for a while until all the ingredients are well incorporated. Neapolitan pizza makers insist that the dough must be « slapped » to achieve the desired texture.
- When you have managed to form a uniform ball, place the dough in a bowl, cover it with a cloth and let it boil for a day. On this break, the mass will triple in size.
- After the rest time, flour the table again and put the dough there.
- Divide the dough into two equal parts. Place each part in a bowl, cover with a cloth and let it boil for another hour.
