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Pizza Napoletana


This is my recipe for pizza napoletana. This is as close as I was able to get to the pizza they serve in a typical Italian pizzeria without the use of a professional oven for pizza. The key to a good pizza napoletana is a quick cooking at a very high temperature, usualy not reached by home ovens. In this case I found out that a pizza stone used togheter with the oven grill helps obtaining a quite good result: a pizza that is soft inside, thin and with a crunchy crust (as you can see in the picture on the left).


For the dough

  • 500g wheat flour
  • 50% type 0 flour or normal flour
  • 50% manitoba flour
  • 290g water (room temperature)
  • 10g salt
  • 2.5g fresh yeast

For the topping

  • 210g tomato pulp (if it contains too much water, it should be filtered first)
  • 3 mozzarella (about 125g each, diced)
  • any other topping you like

Directions: the dough


  • Thoroughly mix the two flours in a large bowl using a spoon.


  • Stir 280g of water and 250g of flour mixture for 2 minutes using a spoon. You’ll get a kind of cream.
  • Cover the bowl with plastic wrap and let the cream rest for 30 minutes. This helps the autolysis process that will give more elasticity to the dough (especially useful if you use a weak flour).


  • Dissolve the yeast in 10g of water.


  • After 30 minutes, restart stirring; while stirring add the yeast dissolved in a little water.
  • Add 1/3 of the remaining flour (about 80g) and start kneading.
  • When the flour is absorbed, add salt and continue kneading.
  • Add half of the remaining flour (about 80g); when it is absorbed, add the remaining flour.
  • Knead for a total time of 15-20 minutes, until the dough is smooth and compact. The dough should be quite sticky.


  • Spread some flour on the working table and put the dough on it.
  • Cover the dough with a plastic wrap so it doesn’t create a dry skin.
  • Cover the dough with a cloth and let it rise for 2 hours.


  • Flour the inside of three plastic containers (tupperware).
  • Weigh the dough: it should be around 790g/800g.
  • Split the dough into three pieces of about 265g each.


  • Flour the work table and form three round balls of dough:
  • stretch a bit each piece and then roll it, first one side and then the other
  • turn the piece on the table, holding it between the thumb and the middle fingers until you form a ball
  • Place each ball in a separate plastic container and seal it.
  • Let the dough rise for 6 hours at room temperature or for 12-14 hours in the fridge.

Directions: the pizza


  • Pre-heat the oven to the maximum temperature; cooking the pizza very quickly is paramount.
  • Turn on the oven top grill and place the pizza stone as near to the grill at possible (a pizza stone is the best way to make sure the bottom side of the pizza is cooked quickly and evenly).
  • Heat the stone for 30 minutes to make sure it reaches the highest temperature possible.


  • Flour the work table and put one of the balls of dough on it.
  • Press the ball of dough with your fingertips, starting from the center and leaving an edge of about 2cm all around.
  • Then use your palms to apply a rotary movement to expand and stretch the dough.
  • Finally pick up the pizza and start rotating it vertically; hold it only by the edge. At the end you should obtain a thin disk.


  • Flour the pizza peel and place the disc of dough on it.
  • Add the tomato pulp, the mozzarella dices and any other topping you like.
  • Put the pizza directly on the stone and bake it for 4-6 minutes with the grill on. The key to a good pizza is a quick cooking (possibly less than 5 minutes) at a very high temperature.


  • The final result is shown in the first picture of this page.
  • You can see another pizza of mine in the picture aside.


  • The stone helps cooking the bottom of the pizza very quickly and thoroughly.