Neapolitan pizza is a classic Italian dish known for its thin crust, fresh toppings, and quick cooking time. Originating from Naples, Italy, this pizza has become popular all over the world for its simplicity and delicious taste. Making restaurant quality Neapolitan pizza at home is quite challenging, but it’s actually quite achievable.
You need a few quality ingredients, the right techniques, and a high-heat, fast-cooking oven like the Ooni pizza oven. Once you have all the tools and ingredients and understand what goes into making one of these types of pizza, you should expect incredible results. In this article, we will get you started on your Neapolitan pizza journey.
1 – Preparing the dough
There is a science behind the preparation of the dough in a Neapolitan pizza. This, combined with a high-heat oven, is what makes the pizza what it is and gives it its unique qualities.
Hydration, or the amount of water relative to flour, plays a crucial role in the dough’s final texture and flavor. In Neapolitan pizza dough, the hydration level is usually around 65%, which means for every 100 grams of flour, you use 65 grams of water.
Rising, the next step, is where time becomes an ingredient. As the dough rises, yeast ferments the sugars in the flour, producing gasses that make the dough expand. The slow fermentation process allows for a deeper, more complex taste.
2 – Use high quality ingredients
Making a great Neapolitan pizza is all about using the right ingredients. This type of pizza is known for being simple, so every ingredient must be top-notch to make the pizza taste amazing. Using the best ingredients is key to making a pizza that really tastes like it came from Naples, Italy.
The flour used in the dough is very important. For Neapolitan pizza, a special fine flour called type 00 is used. This flour makes the dough soft and stretchy, perfect for thin pizza bases. The kind of flour you use can really change how the crust tastes and how it cooks.
Tomatoes are another big deal. San Marzano tomatoes, which grow near Naples, are often used because they’re sweet and not too acidic. Fresh mozzarella, which can come from buffalo or cow milk, melts in a way that makes the pizza creamy and delicious.
3 – Baking techniques
Getting your oven as hot as possible is the first step to making great Neapolitan pizza. Most home ovens should be set to their highest temperature, which is often around 500°F (260°C) or more. This high heat is crucial because it cooks the pizza quickly.
Using a pizza stone or steel is also important for making Neapolitan pizza at home. These tools absorb heat from the oven and then transfer it directly to the pizza dough. This helps the bottom of the pizza cook fast and get that nice, crispy crust without overcooking the toppings.
You’re looking for a crust that’s puffed up and slightly charred in spots. This char is not only traditional but adds a unique flavor and texture to the pizza.
