Traditional Neapolitan pizza: the recipe

At a glance

• Method: Straight dough, without autolyse
• Mixing: By hand

• Number of pieces: 4
• Weight per piece: 250 g
• Dough weight: 1000 g
• Total dough weight: 1000 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 250 g, kitchen at 20 °C

• Wheat flour (W260)608 g
• Water378 g
• Salt12 g
• Yeast1.8 g

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Method

1. Weigh the ingredients and knead (20 min)

   • Use water at 32 °C
2. End of mixing, start of bulk rise (at room temperature) (2 hours)
3. Divide/shape: weigh and form the pieces (5 min)
4. Start of proofing (at room temperature) (6 hours)
5. Ready to cook

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Baking

1. • conventional oven, without steam
   • Top 480 °C / Bottom 430 °C
   • Or, overall temperature: 480 °C
   • Time: 2 minutes
   • Pizza oven at full temperature

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, pressing the rim down too.
2. Lift the disc and slide your knuckles under the dough, pulling it gently but evenly.
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.