Pizza Napoletana

Name: Pizza Napoletana
Prep time: PT45 minutes (active) + 24-72 hours (fermentation)
Cook time: PT60-90 seconds
Total time: PT24-72 hours (minimum, including fermentation and proofing)
Yield: 4
Cuisine: Italy
Ingredients: 500 g Italian '00' flour (A finely milled, low-protein flour ideal for pizza dough.); 325 ml Lukewarm water (Around 25-30°C (77-86°F).); 15 g Fine sea salt; 3 g Active dry yeast (Or 1g fresh yeast.); 400 g San Marzano tomatoes (Whole peeled, preferably D.O.P. certified. Crush by hand or pulse briefly in a food processor.); 200 g Fresh Mozzarella di Bufala Campana (Drained and torn into bite-sized pieces. Avoid pre-shredded mozzarella.); 1 small bunch Fresh basil leaves (For topping.); 1 tbsp Extra virgin olive oil (Optional, for drizzling.)

Authentic Neapolitan pizza, characterized by its soft, airy, and slightly charred crust, topped with the simple yet exquisite flavors of San Marzano tomatoes and fresh mozzarella di bufala.

準備時間45 minutes (active) + 24-72 hours (fermentation)

調理時間60-90 seconds

合計時間24-72 hours (minimum, including fermentation and proofing)

分量4

難易度Hard

2件の編集· Feb 8

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Pizza Napoletana - Italy traditional dish

🧂 材料

500 g Italian '00' flour(A finely milled, low-protein flour ideal for pizza dough.)
325 ml Lukewarm water(Around 25-30°C (77-86°F).)
15 g Fine sea salt
3 g Active dry yeast(Or 1g fresh yeast.)
400 g San Marzano tomatoes(Whole peeled, preferably D.O.P. certified. Crush by hand or pulse briefly in a food processor.)
200 g Fresh Mozzarella di Bufala Campana(Drained and torn into bite-sized pieces. Avoid pre-shredded mozzarella.)
1 small bunch Fresh basil leaves(For topping.)
1 tbsp Extra virgin olive oil(Optional, for drizzling.)

👨‍🍳 作り方

1
Prepare the dough: In a large bowl, dissolve the yeast in the lukewarm water. Let it sit for 5 minutes until slightly foamy. Add the salt and stir to dissolve. Gradually add the '00' flour, mixing with your hands or a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. The dough should spring back slowly when poked.
⏱️ 20 minutes
2
Bulk Fermentation: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp cloth, and let it rest at room temperature for 2 hours. It should increase in volume by about 50%. Then, refrigerate the dough for at least 24 hours, and up to 72 hours, for optimal flavor development. This slow, cold fermentation is crucial.
⏱️ 24-72 hours
3
Portion and Proof: Remove the dough from the refrigerator 2-3 hours before you plan to bake. Divide it into 4 equal portions (about 200-220g each). Gently shape each portion into a ball by tucking the edges underneath. Place the dough balls on a lightly floured tray or in individual containers, cover loosely, and let them proof at room temperature until they are soft and puffy.
⏱️ 2-3 hours
4
Preheat the oven: If using a pizza oven, preheat it to its maximum temperature, aiming for 450-500°C (840-930°F). If using a home oven with a pizza stone or steel, preheat it to the highest setting (usually 250-290°C / 480-550°F) for at least 1 hour with the stone/steel inside.
⏱️ 1 hour
5
Shape the pizza: Lightly flour your work surface and your hands. Take one dough ball and gently press down in the center, working outwards, leaving a slightly thicker rim (the cornicione). Stretch the dough by hand, rotating it, until it forms a round base about 10-12 inches in diameter. Avoid using a rolling pin, as this will deflate the air bubbles. The center should be very thin.
⏱️ 2 minutes
6
Top the pizza: Spread a thin layer of crushed San Marzano tomatoes evenly over the base, leaving the rim bare. Distribute the torn mozzarella pieces over the tomatoes. Add a few fresh basil leaves. Optionally, drizzle with a little extra virgin olive oil.
⏱️ 2 minutes
7
Bake the pizza: Carefully transfer the pizza onto the preheated pizza stone or steel using a pizza peel. Bake for 60-90 seconds in a very hot pizza oven, or 4-7 minutes in a home oven, until the crust is puffed and has characteristic charred spots (leoparding) and the cheese is melted and bubbly. Rotate the pizza halfway through if needed for even cooking.
⏱️ 1-7 minutes
8
Serve immediately: Remove the pizza from the oven, add a few more fresh basil leaves if desired, slice, and enjoy piping hot.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓Long, cold fermentation is key for developing complex flavors and a digestible crust.
✓Achieving extremely high temperatures is essential for the characteristic Neapolitan bake.
✓Handle the dough gently during shaping to preserve the airy texture created during fermentation.
✓Use high-quality ingredients, especially the flour, tomatoes, and mozzarella.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Pizza Marinara: Top with crushed tomatoes, garlic slices, oregano, and extra virgin olive oil (no cheese).
Margherita Extra: Use buffalo mozzarella and add a few cherry tomato halves.