How to make Neapolitan Pizza… using your oven at home!
(With short proving time on your dough at room temperature.)
RECIPE MAKES 3x 12″ PIZZAS
You will need: a pizza stone OR a flat oven tray.
(We will leave the sauce and toppings down to your preferences!)
- 500g of 00 italian flour (medium strong)
- 300ml cold water
- 15g fine salt (sea salt preferably)
- 15g extra virgin olive oil
- 5g white sugar
- 2g fresh yeast
When making authentic Neapolitan pizza we do not normally use any oil or sugar. However, as we are making Neapolitan pizza using a home oven (which cannot reach the usual high temperature for Neapolitan pizza), we will use these two ingredients to help colour the dough. If you don’t add these two ingredients when cooking at 220°C we will have a pale, dry crust – we are looking for a golden, fragrant crust with a soft and fluffy crumb.
First, we take the large bowl and add all of the water.
Next, we stir the sugar into the water.
Add 250g of the flour and the yeast to the sugar water.
Mix it all together with a large spoon.
Once the mixture is all formed together, we can add the salt and the oil.
Now, keep mixing while adding the remainder of the flour.
Once the ingredients are all mixed together fully, remove the mixture from the bowl and place on a clean work surface.
Once the dough is consistent and smooth, you can cover with a damp cloth for 30 minutes.
After 30 minutes, cut and divide the dough into 3 smaller dough balls. Each dough ball should weigh approximately 260g each.
Round the dough into balls and put them in a small plastic container. (If you don’t have one you can use a damp cloth again, however make sure to keep the cloth moist otherwise the dough balls will lose moisture and get a dry skin which will ruin the pizza.)
Leave the dough to prove at room temperature for 6-8 hours before baking.
Up to 1 hour before baking, heat your pizza stone/flat oven tray as hot as you can get it.
If you have a pizza paddle and pizza stone, stretch out the pizza, load it on the paddle (dusted with flour first), add the sauce and the toppings and slide the pizza into the oven on the hot stone. Cook for 5/6 minutes until the crust is golden brown.
If you do not have a pizza paddle or pizza stone, stretch then load the pizza onto the hot flat oven tray covered with baking paper, put on your sauce and toppings and place in the oven until the crust is golden brown.