True Neapoltian Pizza

INGREDIENTSWeight (g)Baker’s-%True-%
laNapoletana from Dallagiovanna*53710060.99

These are Baker’s Percentages. Click here to get more information about it.

*W 310; P/L 0,70; 11 g Protein

Method + time protocol

  1. I diluted the salt in the water and then added 10-20% of the flour. I mixed it until no lumps were left.
  2. I like to keep 10-20 ml of the water and dilute the yeast in it.
  3. Then I added the diluted yeast to the dough and gave it a quick mix.
  4. I added the remaining flour in several steps. Kneaded the pizza dough until no lumps were left and let it rest for 10 minutes, covered with a damp cloth.
  5. After that, I stretched and folded the dough every 20 minutes (three times in total)
  6. First stage: Leavening at 25.5°C/78°F for 2 hours*
  7. Second stage: Maturation and leavening (bulk) at 9°C/48°F for 48 hours
  8. Acclimatization for 2 hours.
  9. Balled (~215 g each (4 panetti), IMHO perfect size for Roccbox)
  10. Third stage: Maturation and leavening for 32 hours at 9°C/48°F
  11. Fourth stage: Leavening for 8 hours at 20-22°C/68-72°F
  12. Ready to bake!

*I built a climate chamber for sausage fermentation which is not in use right now, so I use it to ferment the dough in a controlled climate.

  • I also keep track of the dough leavening process with a small graduated beaker. I put in 10 ml of dough. You can see here.
  • The floor temp was 420-440°C/790-825°F. Bake time was 90 seconds + 5 seconds doming.
  • I applied 50-60g of sauce to the pizza.
  • I use half a mozzarella ball (62.5g). I break off chunks.
  • I use a very basic and cheap wooden peel for launching, which I dust with Semola Rimacinata di grano duro.

Pizza Toppings

  • Mozzarella fior di latte
  • San Marzano
  • Parmesan (fresh grated)
  • Fresh basil
  • (Oil)*

*For a true Neapolitan pizza, extra virgin olive oil is applied in a spiral movement. But since I add the oil already to the sauce, I skip this part sometimes. In my opinion, the flavour is better if the oil is added to the tomatoes.

Pizza Sauce

  • San Marzano (400g)
  • Salt to taste (2-2.5g)
  • Oil* (30-50g)

I make the sauce at least a few hours in advance, usually the day before. I store the sauce in the fridge and also apply the cold sauce to the pizza. I pour the leftovers in an ice-cube tray and freeze it.

*I use neutral oil. You can use extra virgin olive oil but I think the strong flavour of the olive oil ruins the fine aroma of the tomatoes.