It is the dream of (almost) everyone to be able to make a real Neapolitan pizza at home. But the path to perfection is difficult and complicated... failures follow one another and the only lifeline for us is imagination: "maybe with a better oven, better starter, better flour...".
Today, it is easy to achieve excellent results with the right products and tools, but above all with a bit of curiosity and dedication!
Let's start with the ingredients:
Caputo Pizzeria flour - 1 Kg
Caputo dry beer yeast - 2 gr
Fine salt - 25 gr
Cold water - 0.7 Kg
No oil, no sugar... just flour, yeast, salt, and water!
You can find Caputo Pizzeria flour and Caputo dry beer yeast in our online store: https://saintelucie.ch/collections/tous-les-produits
Attention! Follow the order of the ingredients, whether you prepare it with a planetary mixer or by hand.
PIZZA DOUGH PREPARATION
- Add all the flour and incorporate the dry yeast.
- Add half of the water and knead for 1 minute.
- Add the fine salt gradually, kneading for 1 minute.
- Add the water step and knead for 1 minute
- Knead for 8 to 10 minutes until the dough is soft and smooth.
REST PHASE
- Carefully remove the dough from the mixer or bowl and place it on a pastry board.
- Fold the dough several times to form a firm and elastic ball.
- Put the dough in a closed container and let it rest for 1 hour.
- Refrigerate for an additional 2 hours.
- Take the dough out of the refrigerator to cut it.
BRAISING AND PROOFING PHASE
What is cutting? In pizza making, it is the division of the dough into small portions. The "pizza balls" for a Neapolitan pizza should weigh about 240-250 gr.
In this video, you can see how to perform the cutting and kneading phase according to the traditional Neapolitan method:
https://www.youtube.com/watch?v=5LYqF0wV5pU
Place the dough balls, closed and well stretched, in a proofing tray like this one available on our website:
- Lifting Tray: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/boite-en-plastique-pour-pate-30x40x10cm
- Lifting Tray Lid: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/couvercle-de-boite-a-pate-en-plastique-30x40x10cm
Let it rest for 4 to 5 hours until it doubles in size... The rising time depends on many factors: room temperature, refrigerator temperature, yeast, etc. It is important to check the dough at least every 30 minutes!
ROLLING OUT THE DOUGH
Rolling out the pizza is a very delicate phase to achieve a good result. The dough must not be over-kneaded and the use of a rolling pin is forbidden!
We recommend using a spatula like this: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/coupe-pate-a-pizza-ooni to remove the dough from the lifting tray and semolina flour like this https://saintelucie.ch/collections/les-farines-pour-pates/products/farine-caputo-semola-1-kg to spread and dust it.
Chef Vincenzo Capuano explains how to roll out a high-hydration Neapolitan and contemporary pizza dough.
https://www.youtube.com/watch?v=Mdq0eUhnUHI
COOKING PHASE
- Season the pizza as you like (and please avoid pineapple 😊).
- Transfer the rolled-out dough onto a peel, dusting it with a little semolina.
- Bake it in the oven
We always recommend using an Ooni oven for fast cooking.
Ooni Koda 12: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/four-a-pizza-a-gaz-ooni-koda-12
Ooni Koda 16: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/four-a-pizza-a-gaz-ooni-koda-16
Ooni Karu 12: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/four-a-pizza-mixte-exterieur-ooni-karu-12
Ooni Fyra 12: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/four-a-pizza-portable-a-pellets-ooni-fyra-12
The optimal result for a Neapolitan pizza requires 400° degrees or more, but a good result can also be achieved with a home oven: the key is a good baking stone like this: https://saintelucie.ch/collections/produits-et-accessoires-pour-la-pizza/products/pierre-refractaire-pour-la-cuisson-de-pizzas-ooni-fyra-et-koda-12
How to cook a pizza in a home oven:
Grill function at maximum temperature, oven rack in the top position, and baking stone. Preheat for at least 20 minutes.
Cooking should take 5 minutes.
Send us your results and questions at info@saintelucie.ch... we are here to help!