How to Make the Best and Easiest Napoletana Pizza

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Yields6 ServingsDifficultyIntermediate
Prep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins

How to Make the Best and Easiest Napoletana Pizza at Home

You can't make everyone happy because you're not pizza!

It is a fact that pizza increases the happiness quotient. Everyone gets excited when pizza is mentioned, both for children and adults. A quality pizza, on the other hand, offers a delicious feast.

You may be liking some of the pizzas you eat out at restaurants. Eating a real original pizza is both costly and hard to find. The story of making pizza at home begins here.

When you follow the recipe, you will forget all the pizzas you eat in restaurants. You will even think that it would be unfair to compare your own pizza with them. The youtube video of this recipe is at the bottom of the article. You can see all the steps in the video. Let's make a real Neapolitan Pizza.

Napoletana Pizza Dough Ingredients

 1 kg Flour
 0.70 l Water
 1 g Fresh Yeast
 20 g Salt (Rock Salt)

Napoletana Pizza Dough Recipe
1

First, let's add the flour and yeast to the stand mixer, run the stand mixer at the lowest setting for 1 minute. Add half of the water to the mixing bowl. Let's keep mixing. After 1-2 minutes, add the salt and add a little more of the remaining water. Let's continue to add the water to the mixing bowl 4-5 times.

After the water is finished, let's increase the speed of the stand mixer to medium / high level and mix for 4-5 minutes.

2

Let's stop the stand mixer, cover the dough with plastic wrap, and the dough rest for 15 minutes.

3

After 15 minutes, let's run the stand mixer at medium speed, knead the dough for 5-6 minutes and stop the dough kneading machine. Put the dough on the stand and cover it with plastic wrap and let it rest for 1-2 hours.

4

After about 2 hours, we divide the dough into ~280 grams of meringue. We sprinkle very light semolina on a container/tray. We place the meringues on the tray and let them rest for 4-6 hours at room temperature.

Cooking
5

You can prepare the ingredients you want to use in the pizza by taking them out of the fridge 1 hour before cooking.

Set your oven to the highest temperature.

Put the special pan, in which we will cook the bottom of the pizza, on the biggest stove. Run it on the highest heat.

6

Put one of the dough meringues on the plate filled with semolina with a dough scraper. Holding the center of the dough, place the other side on a plate filled with semolina. Take the dough on the counter and press the center of the dough with your fingers to enlarge the dough.

7

Put the enlarged dough in the heated pan and cook for 60-90 seconds. While the bottom of the dough is cooking, place the ingredients you want to use in the pizza on the dough.

(For example, if you are making Margherita: add tomato sauce, grated/powdered Parmesan cheese, basil and mozzarella cheese to the pizza.)

8

Put the pizza with the bottom cooked (about 60-90 seconds) on the baking tray and place the tray on the top shelf of the oven. Change the oven cooking mode to the "grill" setting. Your pizza will be cooked in about 2-3 minutes.

Ingredients

 1 kg Flour
 0.70 l Water
 1 g Fresh Yeast
 20 g Salt (Rock Salt)

Directions

Napoletana Pizza Dough Recipe
1

First, let's add the flour and yeast to the stand mixer, run the stand mixer at the lowest setting for 1 minute. Add half of the water to the mixing bowl. Let's keep mixing. After 1-2 minutes, add the salt and add a little more of the remaining water. Let's continue to add the water to the mixing bowl 4-5 times.

After the water is finished, let's increase the speed of the stand mixer to medium / high level and mix for 4-5 minutes.

2

Let's stop the stand mixer, cover the dough with plastic wrap, and the dough rest for 15 minutes.

3

After 15 minutes, let's run the stand mixer at medium speed, knead the dough for 5-6 minutes and stop the dough kneading machine. Put the dough on the stand and cover it with plastic wrap and let it rest for 1-2 hours.

4

After about 2 hours, we divide the dough into ~280 grams of meringue. We sprinkle very light semolina on a container/tray. We place the meringues on the tray and let them rest for 4-6 hours at room temperature.

Cooking
5

You can prepare the ingredients you want to use in the pizza by taking them out of the fridge 1 hour before cooking.

Set your oven to the highest temperature.

Put the special pan, in which we will cook the bottom of the pizza, on the biggest stove. Run it on the highest heat.

6

Put one of the dough meringues on the plate filled with semolina with a dough scraper. Holding the center of the dough, place the other side on a plate filled with semolina. Take the dough on the counter and press the center of the dough with your fingers to enlarge the dough.

7

Put the enlarged dough in the heated pan and cook for 60-90 seconds. While the bottom of the dough is cooking, place the ingredients you want to use in the pizza on the dough.

(For example, if you are making Margherita: add tomato sauce, grated/powdered Parmesan cheese, basil and mozzarella cheese to the pizza.)

8

Put the pizza with the bottom cooked (about 60-90 seconds) on the baking tray and place the tray on the top shelf of the oven. Change the oven cooking mode to the "grill" setting. Your pizza will be cooked in about 2-3 minutes.

How to Make the Best and Easiest Napoletana Pizza at Home

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Yields6 ServingsDifficultyIntermediateCook Time30 mins

Recipe Video

Equipments