HO 150
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Recipe Pizza Napoletana. Recipe and tips.
The Neapolitan pizza is the foundation of any pizza. Also called Margarita, the Neapolitan pizza is
unlike any in his peculiar stiff.
The secret to the success of a good and authentic homemade dough is based on three pillars:
- Good quality of flour. You need strength double zero flour.
- Good quality of the yeast. We will need fresh compressed yeast or brewer's yeast.
- Respect the time of kneading and fermentation of the dough.
Ingredients for 4 pizzas:
• 450 g of bread flour
• 250 ml of water
• 25g fresh compressed yeast or brewer's yeast
• 12 g salt (1 teaspoon approximately half filled.)
• Olive oil
• 400 g of crushed tomatoes
• 250g mozzarella
• Fresh basil leaves
• oregano, sugar and salt
Do not worry if you do not need 4 pizza doughs, once kneaded and fermented dough buns can be
wrapped in plastic wrap and frozen maintain their properties in good condition for weeks.
Prepared by:
It is very important to sift the flour prior to mixing. Dilute the yeast in warm water (not cold but never
more than 40 ° C), add salt and a tablespoon of extra virgin olive oil to the flour and make a volcano
with the flour.
The dough:
Let stand water with baking about 10 minutes until bubbly on the surface. Then we will gradually
adding to the crater of flour while mixing everything going. In this way, we obtain a first mass with
some homogeneous appearance. It is important to add a little more water if the dough is too dry and
crumbly and a little more flour if it is too wet and sticky. When the ingredients are well combined,
cover with a damp cloth and let it rest on a floured surface for 40 minutes, until doubled in volume,
more or less (depending on yeast, room temperature, relative humidity air etc ...) Once the volume is
reached, should be cut into 4 equal portions, that will be between 180 and 220 grams gives a (weight
