Pizza Napoletana
6 servings
30 minutes
Pizza Napoletana is a true legend of Italian cuisine, originating from sunny Naples. Its history dates back to the 18th century when simple peasants began making thin flatbreads with tomatoes. Today it is known worldwide for its airy dough with crispy edges and rich filling. The classic recipe requires careful fermentation of the dough and is baked for just one minute at extremely high temperatures, creating a perfect balance of tenderness and crunch. The topping includes sweet tomatoes, tender buffalo mozzarella, and aromatic extra virgin olive oil, giving the pizza a rich, fresh flavor. Ideal as a standalone dish, it pairs wonderfully with a glass of light wine or fresh basil, highlighting the authenticity of tradition.
1
Knead flour, salt, and water for 10-20 minutes.
- Wheat flour: 1800 g
- Salt: 50 g
- Water: 1 l
2
The test will take 2 hours.
3
Divide it into portions of 180–250 grams.
4
Leave to sit for another 4-6 hours.
5
Bake at 485 degrees for about 1 minute (the thickness of the dough in the center should not exceed 0.4 cm, at the edges - 2 cm).
6
For the filling, take 70 grams of tomatoes, 100 grams of buffalo milk mozzarella, and 4-5 grams of olive oil.
- Canned diced tomatoes: 70 g
- Buffalo mozzarella: 100 g
- Extra virgin olive oil: 5 ml
