Neapolitan Pizza is considered by Italians Pizza lovers as the golden standard for Pizza. While until few years ago it was considered as a niche product because of the more popular and less traditional alternatives offered in the USA (see e.g. New York Style Pizza, New Haven Style Pizza or Chicago Deep Dish Pizza), we are seeing a lot of new Neapolitan Pizzeria in all the main US cities. The main differences between the Neapolitan Pizza and the classic American are:
1) Neapolitan Pizza is very thin at the center with a very thick and soft crust on the outer part.
2) Sauce is plain tomato and sea salt and a couple of basil leaves, no other spices (and no garlic!)
3) It is topped with fiordilatte Mozzarella
4) The choice of toppings is very limited, usually limited to anchovies, ham, sausage.
5) It can be cooked in a firewood oven only for no longer that 90 sec.
6) It has a diameter of 12-14 in
While the perfect pizza can be eaten in a pizzeria, here we offer a recipe that you can do at home and if you have a pizza oven that reaches 905 F you can be impressed.
The Original Neapolitan Pizza
Here is the original Recipe for Neapolitan Pizza.
500 grams Anna Flour Extra Fine 00 Flour
1.5 gr of dry yeast
11 grams of Alessi sea salt
1 tablespoon of extra virgin olive oil
1/2 teaspoon of sugar
400 ml of water
About 100 grams of perfectly drained fiordilatte
Fresh basil leaves
First of all sift and mix together the Anna flour for a total of 500 gr. Weigh 400 g and set aside the remaining 100 g.
Then prepare the pre ferment, dissolving half of the fresh yeast in 2 tablespoons of water (taken from the total) and add it to the 400 grams of anna flour taken from the total previously mixed. If you are using dry yeast, add half of it turning it directly to the 400 grams of anna flour.
Then add the sugar, stir, add all the water. Stir with a spoon. The dough is soft and sticky, as it should be!
Turn a few seconds until all the ingredients are combined.
Cover the dough with cling film and let it rise at a temperature of about 22 degrees (oven turned off recently turned on).
Let it rise from 6 to 8 hours until the dough has tripled its volume (to check the increase in the dough, make a mark on the bowl)
In summer the doughs rise faster, in winter they will be slower.
This leavened preferment will be soft, very soft and full of bubbles on the surface.
Place the pre ferment in a mixer, add the other 100 grams of anna flour combined with dry yeast or (if you are using fresh yeast, dissolve it in a few drops of water). Use the K whisk, give a few turns at medium speed, in a few seconds the pizza dough will take up the rope. Turn over onto a work surface. Beat on the table, insert again in the planetary mixer. Finally, give with the hook another round and add the oil and salt.
At this point let the dough mature in the fridge for a minimum of 8 hours to a maximum of 3 days. You can then let the dough rise to room temperature dusted with anna flour for about 1 hour; then give 2 folds again with a sprinkling of anna flour, sprinkle and finally proceed to the realization of the chosen pizza!
In case you want to use the pizza dough immediately, proceed as follows:
if you need to prepare a single pizza in a pan, or small pizzas, you can sprinkle the dough with anna flour, cover it with a film and let it rise at room temperature for another 1 hour or so.
If, on the other hand, you want to prepare single pizzas or stuffed calzoni, proceed to slice the dough; or to divide into loaves of about 270 - 300 gr.
With the help of a sprinkling of anna flour, sprinkle the individual loaves, smoothing them on the surface and rounding them on the work surface; finally sprinkle with anna flour and let rise with film covered for about 1 hour before proceeding with the drafting and making of the pizzas.
After the indicated time has elapsed, the dough is relaxed and leavened, soft, although compact.
Pizza Margherita dressing
Just before rolling out the dough, prepare the sauce. Blend the peeled tomatoes, place them on a plate and mix with a pinch of salt, a drizzle of oil and basil.
Cut the fiordilatte into cubes, squeeze it in a cloth to dry it.
Now flatten your pizza, put a thin layer sauce on it and sprinkle with fiordilatte. Cook for 90 sec at 90F. If cooking in a regular home over cook for 10 mins at 500F.
Enjoy La Pizza