Ingredients:
- ’00’ Flour: 1000 gr
- Cold water: 650 ml
- Salt: 25 gr
- Fresh Yeast: 4 gr
The ingredients above will be good for 5 * 16″ pizzas. If you wish to bake other size or to make enough dough for another number of pizzas, use the “Neapolitan Pizza Calculator“
Making the Dough
- Melt the yeast and the salt in the cold water.
- Add the ’00’ flour and knead it till you’ll have a shiny firm dough.
- Make sure the dough temperature is below 27c.
- Shape the dough to a ball (‘bulk’) and put it a bowl. Cover it with a wet towel. leave it out of the fridge for 30-45 minutes.
- After 30-45 minutes, remove the wet towel, cover the bowl and leave the dough in the refrigerator for 24 hours.
- Take the dough out of the refrigerator 3 hours before baking, leave it in room temperature.
- Cut the bulk into 5 dough balls (~330-350gr each). Shape them as balls and put them in a closed
- When done kneading, shape the dough into a ball and put it in a bowl for an hour (may be less in hot days)
- Fold the dough and put it in the fridge for the next 72 hours (or less, depends on much yeast you used)
- You may fold it again after few hours (and then, back to the fridge).
- Take it our of the refrigerator 3 hours before baking.
- Divide the dough to 5 balls of dough (each should be ~330-350 gr)
- Put the balls in a closed box for the next 3 hours.
Shaping & baking your Neapolitan Pizza
- Preheat the oven to 350-380c (measure the heat on the center of the pizza stone), classic Neapolitan pizza requires hotter temperature , ~450c, but I found out that such heat will usually burn your pizza’s bottom and it won’t taste that good…
- Take the dough ball, put it in Semola flour, roll it over few times in the flour and then put the ball on your working area.
- Use your hands and fingers to spread the dough to a round shape, work from the center out, leave about 1cm at the margins, you should feel like you compress the air in the dough from the center to the margins.
- When you reached to ~14″ round pizza, spread the source on it and add the Mozzarella and other topping that you wish to have.
- Carefully insert it to the oven, if needed, after 30 seconds, turn the pizza so it won’t get burnt and become ready all around.
- Take the pizza out of the oven when ready….
Here is a short video showing the shaping and baking process:
The final result of a standard “Margarita” pizza…
