Modern Neapolitan pizza: the recipe

At a glance

• Method: Preferment, with autolyse (1 hour)
• Preferment: Biga — 56% of the flour
• Mixing: Stand mixer

• Number of pieces: 4
• Weight per piece: 270 g
• Preferment weight: 502 g
• Dough weight: 581 g
• Total dough weight: 1080 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 4 pieces of 270 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Biga: make it and let it ferment (at room temperature) (12 hours)

   • Weigh the ingredients
   • Make a mix with 1 ice cube and 147 g of water at room temperature (to get it to 11 °C)
   • Dissolve the yeast in the water
   • Mix roughly
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (1 h 35 min)

   • Use water at 22 °C
   • Hold back 142 g of water and pour it in gradually while it comes together
3. End of mixing, start of bulk rise (at room temperature) (30 min)
4. Reinforcement fold 1 of 1
5. Divide/shape: weigh and form the pieces (5 min)
6. Start of proofing (at room temperature) (5 h 30 min)
7. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, without steam
   • Top 420 °C / Bottom 380 °C
   • Or, overall temperature: 420 °C
   • Time: 2 minutes
   • Lower and longer than the traditional one, for the rim

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Stretching

1. Stretch it on a counter dusted with durum wheat semolina, into a round shape but without pressing the rim down: the cornicione has to stay puffy.
2. Lift the disc and slide your knuckles under the dough, pulling it gently but evenly, to a diameter slightly smaller than the traditional one.
3. Shake off the excess flour and top it.

Topping

1. Spread three tablespoons of tomato (ready-made pulp, or San Marzano crushed by hand) with a circular motion of the spoon, without going over the rim.
2. If you bake at a lower temperature than the one given, add the mozzarella (if any) later on, once baking has started.