How to make an authentic Italian Pizza: The Neapolitan way

Did you know pizza originated in Naples? I didn't know either. And here's how to make one: The Neapolitan way

• 500g “00” flour (very fine Italian flour)

• 325ml water

• 10g salt

• 2–3g fresh yeast (or ~1g dry yeast)

Steps:

1. Dissolve yeast in water.

2. Add flour gradually, mix until shaggy.

3. Add salt, knead until smooth (10–15 min).

4. Let it rise covered for ~8–12 hours at room temp (or longer in the fridge for deeper flavor).

5. Divide into balls (~250g each), rest another 2–4 hours.

For the sauce:

Add high-quality canned tomatoes (preferably San Marzano)

Add a little pinch of salt

Remember to crush by hand.

Toppings:

• Fresh mozzarella (buffalo mozzarella if you can get it)

• Fresh basil leaves

• Extra virgin olive oil

• Stretch dough by hand

• Add a thin layer of sauce.

• Add mozzarella pieces.

• Drizzle olive oil.

Now the key part:

• Bake in a super hot oven (ideally 450–500°C in a wood-fired oven) for 60–90 seconds

• Home oven? Max it out (~250–300°C), use a pizza stone/steel, bake ~6–8 minutes.

Add fresh basil after baking if it didn’t go in before.

Enjoy!!!