Salt Roads Recipe
Pizza Napoletana
Neapolitan Pizza
Italy
Servings
4
Prep
20 mins + ferment
Cook
2 mins
Total
22 mins + ferment
Ingredients
Dough
650 g “00” flour
400 ml cold water
15 g salt
2 g fresh yeast (or 0.6 g instant yeast)
Topping (Margherita)
400 g canned San Marzano tomatoes, crushed
300 g fresh mozzarella (fior di latte or buffalo), drained
Extra virgin olive oil
Fresh basil
Salt
Steps
Dissolve the yeast in the water, then add the flour and mix until combined.
Add the salt and knead gently until smooth and elastic.
Cover and ferment at room temperature for 8–24 hours.
Divide into 250 g balls and rest until relaxed.
Preheat a wood-fired oven to very high heat (450–500°C floor).
Stretch each dough ball by hand into a round with a raised rim.
Season the tomatoes with salt and spread lightly over the base.
Add torn mozzarella and a drizzle of olive oil.
Bake for 60–90 seconds, turning as needed, until blistered and cooked.
Finish with basil and serve immediately.
Serve hot and whole. Traditionally eaten with knife and fork or folded, without additional toppings.