Authentic Neapolitan Pizza

Dough Preparation: Step 1

In a large bowl, dissolve the fresh yeast in a small amount of lukewarm water (about 50ml). Let it sit for 5 minutes until it becomes foamy. This activates the yeast ensuring a good rise.

Dough Preparation: Step 2

Add about half of the flour to the bowl and mix until a shaggy dough forms. Gradually add the remaining flour and continue mixing until the dough starts to come together. It should be slightly sticky.

Dough Preparation: Step 3

Add the salt and the remaining water. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and slightly tacky. You can do this by hand on a lightly floured surface or using a stand mixer with a dough hook.

First Proofing

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 2 hours, or until doubled in size.

Dividing and Balling

Gently deflate the dough and divide it into 2-3 equal portions, depending on the size of pizza you want. Shape each portion into a tight ball. Place each ball in a separate container or on a lightly floured tray, covered with plastic wrap.

Second Proofing (Cold Fermentation)

Refrigerate the dough balls for 24-48 hours. This slow, cold fermentation develops complex flavors and improves the texture of the crust. Remove the dough from the refrigerator about 2-3 hours before baking to allow it to come to room temperature.

Preparing the Sauce

Crush the San Marzano tomatoes by hand or in a food mill. Season with a pinch of salt and a drizzle of extra virgin olive oil. Do not cook the sauce; Neapolitan pizza uses uncooked tomato sauce.

Shaping the Pizza

On a lightly floured surface, gently stretch or pat out each dough ball into a circle, leaving a slightly thicker edge for the crust. Avoid using a rolling pin, as it will compress the dough.

Topping the Pizza

Spread a thin layer of tomato sauce over the dough, leaving the crust bare. Top with fresh mozzarella, torn into pieces. Add a few fresh basil leaves and a drizzle of extra virgin olive oil.

Baking the Pizza

Preheat your oven to the highest temperature possible (ideally 500°C/932°F) with a pizza stone or baking steel inside for at least 30 minutes. Carefully slide the pizza onto the hot stone or steel using a pizza peel. Bake for 60-90 seconds, or until the crust is puffed and charred and the cheese is melted and bubbly. If you don't have a pizza oven, bake at the highest temperature your oven can reach (usually 250-275°C/482-527°F) for 5-8 minutes.

Serving

Remove the pizza from the oven, drizzle with a little more extra virgin olive oil, and serve immediately. Enjoy your authentic Neapolitan pizza!

Nutrition Facts Estimated per 100g of product

Note: The following values are estimates and can vary based on specific ingredients and portion sizes.

Calories: 250-300 kcal
Protein: 10-12g
Fat: 8-10g
Carbohydrates: 35-40g

Other Important Considerations for Nutrition

• Dough Quality: Using high-quality flour like Type 00 and allowing for proper fermentation can improve digestibility.
• Topping Choices: Adding vegetables and lean proteins can enhance the nutritional profile.
• Portion Control: Enjoying pizza in moderation is key to maintaining a balanced diet.