Neapolitan Pizza Recipe

Tools that will be helpful to use

• An oven that reaches 750-900 degrees F (trust us on this, get an Ooni oven).
• A dough scraper
• A wooden spatula
• An IR thermometer so you can keep track of how hot it is in the oven
• A round metal spatula so you can turn the pizza in the oven

Important!

The amount of flour in the recipe is based on Tipo "00" flour. It is possible to use all-purpose flour as well, but then make sure you add a little bit more water.

Technical Data

• 60% humidity
• Total time: 12 hours
• Active time: 40 minutes
• Enough for 8-10 pizzas
• Maximum temperature in the oven

Neapolitan Pizza Dough

Authentic Nepolitan Pizza Recipe with percentage ratios from AVPN

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Prep Time 1 d

Cook Time 2 mins

Total Time 1 d 2 mins

Course Pizza

Cuisine Italian

Servings 4 pizzas

Calories 435 kcal

Ingredients

  

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• 482 g Tipo 00 Flour
• 289 g Water
• 17 g Fine Sea salt
• 0.48 g Fresh yeast For dry yeast, divide by 3

Instructions

 

• Mix the flour, salt, and yeast with a wooden spoon or dough whisk in a large bowl.
• Add water and mix until the flour absorbs all the water.
• Turn and knead the dough until it looks homogeneous. 
• Rest the mixture (bulk ferment) for 18 to 24 hours, until it has at least doubled in volume.
• Divide the dough into four equally sized pieces on your flour-dusted working surface. 
• Roll each piece into a ball.
• Refrigerate for 24 to 48 hours.
• At least one hour before you plan to cook the pizza, take the dough out of the refrigerator. 

Nutrition

Calories: 435kcalCarbohydrates: 87gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1653mgPotassium: 122mgFiber: 3gSugar: 1gVitamin A: 2IUCalcium: 21mgIron: 1mg

Tip: if you need to make even more pizzas, use our pizza dough calculator.

Stretching and Cooking the Pizza

Don't forget to rest the dough at least one hour before you took it out of the fridge. Now after you've created the dough and it's ready to be used, follow these steps.

1. Stretching the Dough

Dust a working surface lightly with some semolina flour and place your dough ball there. Now press down in the middle of the dough ball using your fingertips. Try to imagine you're pushing all the air to the sides of the pizza, to create a slightly elevated edge. By doing this, you're creating a characteristic Neapolitan crust where the edges are light and filled with air. These light and fluffy edges are called cornicione in Italian.

2. Adding the tomato sauce

Now add two spoons of tomato sauce, and using the backside of the spoon, create a circular motion from the middle and outwards towards the edges of the pizza. The whole base needs to have tomato sauce on it, except for the edges. Just don't overdo it, and also keep away the sauce from the middle as much as you can, otherwise, your pizza will turn out too soggy.

3. Adding the toppings

Now you can add some olive oil to the pizza and top it with some pecorino romano, or some parmesan cheese. Some pizzaiolos like to have a mix of both kinds of cheese, giving the pizza a unique flavor.

Next up, cut up some fresh mozzarella and spread it over the top of the pizza. Again, keep it away from the middle to prevent your pizza from becoming heavy and soggy in the middle. Also don't overdo it, you don't want to use more than 75g-100g of mozzarella on a regular Neapolitan pizza.

4. Bake the pizza (in the Ooni Karu 16)

Now quickly transfer your pizza to your pizza peel and shove it into your oven. We recommend using the Ooni Karu 16, it is the only portable pizza oven recommended by the AVPN for domestic use.

After you take the pizza out of the oven, top it off with some fresh basil.

Pro Tips:

• Heat it at full power for about 15 minutes and make sure that the stone is 750 degrees (F) in the middle, if the stone is much hotter than that 900-930F, If you want to cool it down a bit, just set a room temperature cast iron skillet on the stone for 20 seconds.
• Then turn the flame down to just over half and push in the pizza.
• Then count to 20 and then spin the pizza a quarter turn, wait about 15 seconds, and repeat until you have baked all sides.
• Take out the pizza and check if it has an even color, if it does not, you can put in the part that needs a little more color and wait a few seconds until it looks good.