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Neapolitan Pizza
Neapolitan Pizza
4.7
14 Reviews.
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This is a homemade version of the famous Neapolitan style pizza. You need to prepare the dough a few days in advance, as you need to let it rest in the fridge for 1- 3 days. If you don’t have a pizza oven as most people don’t. I recommend investing in a pizza stone instead, just make sure to heat it a long time before placing the pizza on it. This recipe gives the pizza is nicely round shape with a thin and crispy bottom with large edges. Buon appetito.

Ingredient List for 2 servings:
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466 gr Tipo Flour 00
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3 gr Fresh yeast
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10 gr Olive oil
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10 gr Salt
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246 gr Cold water
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4 tablespoons Tomato sauce
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100 gr Shredded cheese
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100 gr Shredded mozzarella cheese
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20 gr Arugula
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25 gr Prosciutto ham
Oven temperature:
375 degrees Celsius
Instructions:
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In a baking machine pour the flour.
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Crumble the yeast in small pieces and add in the flour.
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Add the Cold water very slowly so it almost absorbs in the flour.
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Mix on speed 1 for 5 minutes.
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Add the salt and continue on speed 1 for 5 more minutes.
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Pour in the olive oil and mix for 5 minutes on speed 2.
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Take out the dough from the bowl and make it in to a ball and cover slightly with some olive oil.
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Let it rest in room temperature for 20 minutes.
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Divide the bowl in half and roll in to balls.
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Place in plastic bags and place in the fridge for 24-72 hours.
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Take out the dough from the fridge 3 hours before you want to cook it.
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Shape the dough with a big edge. Make sure you have flour underneath when shaping them.
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Preheat the pizza oven at stone oven program or minimum 375degrees Celsius.
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Spread evenly the tomato sauce on the pizzas.
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Place the cheese and mozzarella cheese evenly on top of the tomato sauce.
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Sprinkle some flour on a pizza plate and slide one pizza on it right before placing it in the pizza oven.
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Turn the pizza around to make sure it’s not stuck.
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Slide the pizza gently on the pizza stone in the oven.
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Take out the pizza after 2 minutes.
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Place the Prosciutto ham and Arugula on and Buon appetito.
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