Certified Pizza Napoletana recipe

Dissolve 40 grams of sea salt in 1 liter of water by mixing with hands.

Add 10% of the flour (about 160 grams) to the water and mix until it forms a creamy consistency.

Incorporate 1.5 grams of fresh yeast into the mixture, ensuring it does not come into direct contact with the salt before mixing.

Gradually add the remaining flour until the dough becomes compact, leaving some flour aside.

Incorporate air into the dough by pushing from the bottom to the center, rotating hands in opposite directions.

Knead the dough for 15 minutes by pushing to the center and rotating, adding a little flour from the side if it gets sticky.

Once the dough is smooth and does not indent when pressed, form it into a ball and let it rest for 15 minutes if needed.

Perform the window test to check gluten structure, then cover the dough and let it rest for 30 minutes.

After 8 hours, check the dough; it should have risen well and be airy.

To bake, park bake the dough with sauce for 5 minutes to help the crust rise, using water to mimic a wood-fired oven.

After 5 minutes, add fresh mozzarella, basil, and drizzle olive oil on the crust before finishing baking.

Equipment Needed

Spice Level: