photo showing cooked Neapolitan pizza alongside beeskin beeswax wrap size L used in proofing the dough

Neapolitan Pizza at Home

Baking Neapolitan Pizza at Home couldn't be easier, and with just a couple of ingredients.

        For the Dough:
  • 245ml warm water (30 °C) 
  • 20ml Extra Virgin Olive Oil 
  • 4g instant yeast 
  • 7g sugar 
  • 375g high protein flour (11.7% or more - 00 Flour) 
  • 9g Salt
For the Toppings:
  • Fior de Latte Mozzarella
  • Fresh Basil
  • Tomato Sauce, pureed and salted (1 can)
  • Olive Oil
  • Flakey salt
  • Italian Sausages (optional)
  • Into a bowl of a stand mixer with dough hook, mix all ingredients on low speed for 3 minutes then on medium-high speed for another 4 until the dough doesn’t stick to the bowl.
  • Transfer the dough to a well-oiled bowl and cover with beeskin M and let rest for 30 min.
  • Fold the dough on itself 4-5 times, cover again with beeskin M and let ferment for 6-24 hours in the fridge.
  • Let the dough come to room temperature ( about 45 min)
  • Cut the dough into 2 (320gm) pizza balls.
  • Dust your surface with flour and semolina, and stretch your pizza out using your hands or rolling pin to desired size
  • Top up your pizza with tomato sauce, mozzarella, a few fresh leaves of basil and drizzle some olive oil and flakey salt to get that crisp flavor (optional: italian sausages)
  • Transfer your pizza to your pizza stone or baking sheet, for 7 minutes until the cheese is melted and the edges are crisp
  • Brush the edges with our deliciously addictive garlic-oregano-chili oil and top your pizza up with Calabrian Chilis for extra heat.