Make Authentic Neapolitan Pizza

 

Neapolitan Pizza

Neapolitan pizza is more than food—it's a culinary tradition protected by strict guidelines. The dough is simple in ingredients but complex in technique. This guide breaks down every element of the process with precision, verified ratios, and external sources to support each step.

1. Flour Selection: Why "00" Matters

Authentic Neapolitan pizza dough requires "Tipo 00" flour, known for its extra-fine milling and moderate gluten content (around 11.5–12.5%).


2. Authentic Dough Formula (Per AVPN Standards)

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Based on AVPN official recipe:

Ingredient Amount (per 1kg flour) Hydration %
Tipo 00 Flour 1000g —
Water 600–650ml 60–65%
Sea Salt 25–30g ~2.5–3%
Fresh Yeast 1.5–3g 0.15–0.3%

3. Dough Making Procedure

  1. Dissolve fresh yeast in lukewarm water (~25°C).
  2. Add 70% flour, mix until shaggy. Add salt. Knead 15–20 min until smooth.
  3. Bulk fermentation: 2h at 21–25°C.
  4. Cold ferment: 16–24h at 4–6°C (optional but recommended).
  5. Divide into 230–260g balls. Rest covered 4–6h before baking.

4. Stretching & Shaping

Use fingertips to press air from the center outward. No rolling pin. Leave 1–2 cm rim for crust.

Watch dough stretching on YouTube

5. Sauce & Toppings (AVPN Rules)

  • Tomato: San Marzano DOP, hand-crushed
  • Cheese: Mozzarella di Bufala or Fior di Latte
  • Oil: Extra virgin olive oil
  • Herbs: Fresh basil

See also: Wikipedia: Neapolitan Pizza

6. Baking Conditions

  • Oven: Wood-fired or high-temp gas
  • Surface: Pizza stone or steel
Temp (°C) Temp (°F) Bake Time Result
430–485°C 800–900°F 60–90 sec Charred crust, soft interior
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  • Infrared thermometer
  • Pizza peels (wood + metal)
  • Digital scale (0.1g precision)
  • Dough scraper
  • Full tools list

8. Troubleshooting & FAQ

  • Q: Dough tears? A: Under-kneaded or too wet.
  • Q: Flat crust? A: Over-proofed or bad yeast.
  • Q: Not charring? A: Use broiler + pizza steel, preheat long enough.
  • Q: Cold fermentation? A: Improves flavor and control.

9. Final Notes

  • Use consistent flour/hydration for repeatability
  • No oil or sugar—just 4 ingredients
  • Shaping matters. Practice it.
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