A Neapolitan pizza, also known as a Margherita pizza, is a type of pizza that originated in Naples, Italy. It is made with simple, traditional ingredients and is characterized by its thin, soft crust and fresh, flavorful toppings.
Before you decide on your ingredients, you need to calculate the amount of dough you need to make. Below is a link to an online calculator which can take some of the guessing away if you are new to making dough and pizza. As you get experienced, you will be able to calculate the ingredients without thinking too much.
Dough Calculator –https://www.pizzacreator.net/en/calculator/
To make a Neapolitan pizza dough, you will need:
Ingredients:
- Biga pre-fermented dough (optional) – see our article on how to make Biga or
- Poolish pre-fermented dough (optional) – see our article on how to make Poolish
- 00 or equivalent flour – standard flour will do but you may not get the best results – all personal preference
- Instant or active dry yeast – feeling courageous, try fresh yeast – most deli’s or bakeries will stock this
- Cold water
- Salt
- Olive oil
The next stage will require either a decent electric mixer or a large metal or plastic bowl – whichever you have available. The reference to decent is because once the dough combines, the mass of the dough will become harder to mix and will place strain on your machine. If you are fortunate enough to have a special pizza dough mixer already then perfect but most people don’t. So, my advice is to er on the side of caution and if so, split the dough out into portions and then manually combine them after they have been properly combined. The key part of this process is to create a dough with strong gluten elements so that it becomes elastic and won’t break when stretching and cooking,
SO, for this recipe, I will be referring to an electric mixer with a dough hook.
Instructions:
- In a mixing bowl, add the biga or poolish (break into smaller pieces – this helps to break it down) with the required amount of water as per the calculator provided.
- Turn on the machine and on a low setting, add the water to combine until it becomes a milky colour and the mixture is all combined – this may take 5 to 10 minutes and may vary depending on the ambiance of the room.
- Once combined, slowly add the flour until incorporated
- Add water at a slow rate (almost a small pour/drip) because you can always add water, you cannot remove water without adding more flour – this is when it can go all wrong
- Once the flour has been combined, add some additional yeast (this helps to kick start the fermentation process again)
- Slowly add more water noting the consistency of the dough and once the yeast has combined, add the salt
- Continue to slowly drip in water until the dough separates from the bowl and appears clean. At this stage, the dough should feel strong and elastic. You can try to tear some off to check. If it tears easily, turn the machine back on and allow the dough hook to operate – the entire process should take approximately 15-20mins depending on your quantity.
- Once complete, remove the dough and place onto a slightly oiled surface
- Place a large bowl or cover with cling wrap over the top – add some olive oil to the top of the dough to prevent sticking and set aside for 30mins
- After 30mins, remove the bowl or cling wrap and form into a large ball by rolling the bowl back towards you. The aim here is to create a seal underneath to trap the oxygen which will help with the rising process
- Add the dough to a large bowl or container and seal. Place in fridge for a slow rise or leave out if you plan to eat pizza same day
- After 1-2 hours, remove the dough from the bowl or container and back onto a slightly oiled surface. Cut (or snap off with your hands) into 250-280 grams size chunks – use a scale if you have one and roll them into balls. There are varying techniques on how this is done
- Place balls into your choice of storage container which will help in the next stage of rising – see the article on ball storage options
- Store balls aside for 4-6 hours at room temperature or in the fridge if cooking the following day.
- After 4-6 hours, remove the doughs and follow the process below.
To make a Neapolitan pizza, you will need:
- Pizza dough (Neapolitan dough recipe above)
- Tomato sauce (preferably made with San Marzano tomatoes)
- Fresh mozzarella cheese, thinly sliced or grated
- Fresh basil leaves
- Extra virgin olive oil
- Remove one ball one at a time by adding a small amount of flour to the edges and using a wide spatula, using a quick lifting technique to remove the ball and place it upside down into a bowl of flour or semolina (or mix of) – TIP: When the ball is proofing in the container, the top of the ball will eventually become the bottom, and the bottom will be the top. I will show this in a future video.
- If you want a high puffy crust then do not use a rolling pin as this will remove the air from the dough, instead use your hands, particularly your middle three fingers.
- Start with pushing the dough lightly with your fingers around the crust aiming to push the air towards the crust – flip it over and repeat the same process
- Then flip it back and slowly even out the middle of the dough making sure not to rip or create uneven levels of dough – the base needs to be uniform or won’t cook properly.
- You can also stretch the dough as this creates strength in the dough – see the article on how to stretch dough
- Add your ingredients and then place onto a peel or equivalent – see the article on finding the best peels on Amazon – Note: we do make a small affiliate commission with any purchase made.
- Bake the pizza in a very hot wood-fired or gas-fired oven (around 900°F or 480°C) for about 90 seconds, or until the crust is crispy and the cheese is melted and bubbly.
Neapolitan pizzas are traditionally made with simple, high-quality ingredients and are cooked in a very hot oven to create a crispy, thin crust and a soft, moist interior. They are typically served uncut, with the toppings arranged in a simple, attractive pattern.
Bellissimo!
Stay tuned for future videos!
