How to make Neapolitan pizza

  Mastering the Art of Neapolitan-Style Pizza

There’s something magical about biting into a Neapolitan pizza. Its airy crust, vibrant tomato sauce, fresh mozzarella, and a drizzle of olive oil transport you straight to the streets of Naples. Creating this masterpiece at home may seem daunting, but you can make a Neapolitan pizza that rivals your favorite pizzeria with the right approach.

What Makes Neapolitan Pizza Special?

Neapolitan pizza is known for its simplicity and emphasis on high-quality ingredients. Traditionally cooked in wood-fired ovens at high temperatures, it has a crisp crust on the outside and a soft, chewy inside. Authenticity is key: only a handful of ingredients are used, and each must be top-notch.

Key Characteristics of Neapolitan Pizza:

1. Dough: Made with minimal ingredients — flour, water, salt, and yeast — and fermented for at least 24 hours.

2. Tomato Sauce: Simple and fresh, often made from San Marzano tomatoes.

3. Mozzarella: Fresh mozzarella di bufala or Fior di Latte.

4. Cooking Method: Baked at a scorching 430°C (800°F) or higher for just 60-90 seconds.

Let’s dive into how you can recreate this beloved classic in your kitchen.

Step-by-Step Guide to Making Neapolitan Pizza

1. Gather Your Ingredients

For the Dough:

- 500g all-purpose or 00 flour

- 325ml water (room temperature)

- 10g salt

- 1g active dry yeast (or 3g fresh yeast)

For the Sauce:

- 1 can (400g) of San Marzano tomatoes

- Salt to taste

- Optional: a drizzle of olive oil and a pinch of oregano

Toppings:

- 200g fresh mozzarella

- Fresh basil leaves

- Olive oil for drizzling

2. Make the Dough

1. In a large mixing bowl, dissolve the yeast in water.

2. Gradually add the flour, mixing until a shaggy dough forms.

3. Sprinkle in the salt and knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 24 hours in the refrigerator or at least 8 hours at room temperature.

3. Prepare the Sauce

1. Crush the San Marzano tomatoes with your hands or a blender for a rustic texture.

2. Season with salt. Avoid cooking the sauce to retain its fresh, vibrant flavor.

4. Preheat Your Oven

- If using a pizza stone or steel, place it in your oven and preheat to the highest temperature possible (usually around 250°C or 500°F). Allow at least 45 minutes for the stone to heat thoroughly.

5. Shape the Dough

1. Divide the dough into 3-4 equal portions.

2. On a floured surface, stretch each portion into a thin, round shape, leaving a slightly thicker edge for the crust.

6. Assemble the Pizza

1. Spread a thin layer of tomato sauce onto the dough, leaving the edges bare.

2. Tear the mozzarella into small chunks and scatter over the sauce.

3. Add fresh basil leaves and drizzle with olive oil.

7. Bake

1. Slide the pizza onto the preheated stone using a pizza peel.

2. Bake for 5-7 minutes (or 60-90 seconds if you’re lucky enough to have a wood-fired oven) until the crust is puffed and charred in spots.

Tips for Success

1. Invest in Quality Ingredients: The best flour, tomatoes, and cheese make all the difference.

2. Practice Dough Handling: Shaping pizza dough takes practice. Be gentle to preserve the air bubbles that create the signature airy crust.

3. Mimic a Wood-Fired Oven: If you don’t have one, use a broiler in combination with a pizza stone for a charred effect.

Savor the Love in Every Bite

Making Neapolitan pizza is an art, but it’s also a joy. The process of crafting the dough, choosing fresh ingredients, and seeing the pizza come to life in the oven is deeply satisfying. Whether for a family dinner or a weekend project, your homemade Neapolitan pizza is bound to impress.

Buon appetito!

If you want to learn more, contact us at KaKoSa Foods.