Neapolitan Pizza

A soft, elastic dough with puffed edges charred by high heat. Melting tomatoes and stringy mozzarella unite under a drizzle of olive oil.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1257
• Protein: 40 g
• Carbs: 180 g
• Fat: 39 g

Ingredients

• 500 g Wheat flour ( sifted )
• 320 ml Mineral water ( lukewarm )
• 10 g Fresh baker's yeast ( crumbled )
• 10 g Fleur de sel
• 250 g Tomato caviar
• 250 g Buffalo milk mozzarella ("di bufala") ( torn by hand )
• 1 piece Basil ( fresh leaves )
• 2 tbsp Extra virgin olive oil
• 500 g Spelt flour ( sifted )
• 400 g Peeled San Marzano tomatoes ( hand-crushed )

Instructions

1. Kneading the dough

   Dissolve the fresh yeast in lukewarm mineral water. Add the wheat flour, type 00 flour, and sea salt. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl.

2. First rise

   Cover with a damp cloth. Let rest at room temperature until the mass doubles in volume and shows air bubbles on the surface.

3. Shaping the dough balls

   Divide the dough into four regular balls. Roll them firmly under the palm of your hand to trap the fermentation gas.

4. Manual stretching

   Stretch each dough ball by hand on a floured surface, from the center outwards. Push the air towards the edges to form a thick, airy crust (cornicione).

5. Topping

   Crush the San Marzano tomatoes. Spread the tomato caviar and San Marzano tomatoes on the base. Distribute the mozzarella pieces and fresh basil leaves. Finish with a drizzle of extra virgin olive oil.

6. High-heat baking

   Bake on a piping hot tray at the oven's maximum temperature. The crust should puff up quickly and show characteristic brown spots.

Chef's tips

• Never use a rolling pin; it crushes the air bubbles created during fermentation.
• Take the mozzarella out of the fridge 1 hour beforehand to prevent it from releasing too much water during baking.

Storage

Raw dough can be kept for 48 hours in the fridge. Once baked, the pizza should be eaten immediately.