TRADITIONAL ITALIAN RECIPE: Have you ever wondered how they make those wonderful pizza in Naples, Italy? Well, we went to Naples and filmed the best pizza makers of the country: Davide Civitiello and Gino Sorbillo and asked them to teach us how to make the Authentic Traditional Neapolitan Pizza.
Skill Level:  |
Time: 8 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Place the Flour on the left side of your container, we've used a traditional Kneading Trough ( Madia in Italian ) also known as Bread Trough or Artesa, but you can use a very large bowl or deep oven dish.
02 - Pour half of the Water on the right side of the Madia.
03 - Gently dissolve the Sea Salt in the Water.
04 - Add the Yeast into the Flour by crumbling it with your fingers.
05 - Slowly start mixing everything.
06 - Slowly add the remaining Water.
07 - Knead the Dough with your hands and then only using the pressure of your fists fold it multiple times. This should take you about 15 minutes.
( Watch the video above to understand how to knead and have a better idea of the final consistency of the Dough )
08 - Move the Dough back in your container and cover with cling film or a clean kitchen tower, and let it rest for at least 2 hours at room temperature 25C / 77F.
09 - Cut the Dough in smaller portions with the same technique you cut Mozzarella ( watch video ). each portion should be 250gr / 8.81oz.
10 - Place the Dough balls in a large container, cover with cling film and let it rest for an extra 6 hours.
11 - Move the Dough on a floured counter and put some Flour on top of the Dough, and start spreading out the Dough to a 20cm / 8in disk in diameter.
12 - Using a spoon place 60-80gr / 2.1-2.8oz / 1.5 spoons of pressed, Peeled Tomatoes, or Chopped Fesh Cherry Tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce.
13 - Add Salt on the surface of the Tomato Sauce.
14 - Put some fresh Basil Leaves over the Sauce.
15 - Spread 80-100gr / 2.8-3.5oz / 1.5 Mozzarella di Bufala DOP over the Tomato Sauce and Basil Leaves.
16 - Using an oil canister and a spiraling motion starting from the center and moving out, pour 10gr / 0.35oz / 1 tablespoon of Extra Virgin Olive Oil.
17 - Bake for 15-20 minutes at 240C / 464F if you're using a regular oven, or at 485C / 905F for 60-90 seconds in a wood fired oven. Serve hot.
Notes:
- Dough Rising: The first phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. In this manner, the dough’s surface cannot become harden, nor can it form a crust from the evaporation of the moisture released from the dough. The dough is left for the 2 hours rising in the form of a ball, which must be made by the pizzaiolo exclusively by hand.
With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped onto a ball. For “Pizza Napoletana”, the dough balls must weigh between the 180 and the 250 g.
The second phase of the dough rising: Once the individual dough balls are formed, they are left in “rising boxes” for a second rising, which lasts from 4 to 6 hours. By controlling storage temperature, these dough balls can then be used at any time within the following 6 hours.
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| Written by: Uncut Recipes | Disclaimer |
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Karen
February 09, 2020 Wow. I let it rest for 8 hours in total and it's really something else. I normally let the dough raise for 2 hours before start working on it. This process make a much better pizza. Thank you so much. |
Jan
February 09, 2020 Great tutorial. You have me thinking I should consider buying a baking stone. |
Camille
February 07, 2020 This recipe was great! ?? |
Suzanne
February 05, 2020 Fantastic result. The pizza is as chewy as the one I ate in Naples. This is a keeper! Thank you for sharing! |
Dave
February 03, 2020 Fantastic recipe. The best homemade recipe I've made so far. |
February 12, 2020
I love Davide Civitiello and Sorbillo. Great recipe. Thank you.