The Ultimate Guide to Homemade Neapolitan Pizza > 자유게시판

Making authentic Neapolitan pizza at home is easier than you might think if you follow a few key principles. Success depends on quality components, patient rising, and maximum temperature.

Use premium 00 flour, specially designed for Neapolitan pizza to achieve that perfect balance of crispness and chew.

Choose flaky Maldon salt, instant dry yeast, and chilled filtered water for optimal results.

Stir until clumpy, then work the dough on a clean surface for 10 minutes until it passes the windowpane test.

Let the dough rest at room temperature for two hours, then divide it into individual balls weighing about 250 grams each.

Transfer the balls to oiled food-grade bins, seal with a wet tea towel, and cold-ferment for a minimum of one day, up to three.

This slow cold fermentation develops flavor and makes the dough easier to stretch without tearing.

When you’re ready to cook, take the dough balls out of the fridge and let them come to room temperature for at least two hours.

Allowing the dough to warm ensures maximum oven spring and a pillowy interior.

Crank your oven to the highest possible temperature, ideally 500°F minimum, to replicate Neapolitan conditions.

Position a thermal mass—either stone or steel—inside the oven during preheat for consistent, intense heat.

A baking steel delivers even more radiant heat than stone.

While waiting, assemble your authentic toppings.

Authentic Neapolitan pizza uses only a few simple ingredients.

Spread a thin layer of crushed San Marzano tomatoes over the stretched dough.

Opt for high-moisture, refrigerated mozzarella, torn by hand into bite-sized pieces.

Tuck in a handful of torn basil leaves and finish with a generous swirl of cold-pressed EVOO.

Avoid overloading the pizza with toppings; simplicity is key.

Gently launch the pizza onto the hot surface with a wooden peel coated in fine cornmeal or all-purpose flour.

Bake 60–90 seconds, rotating once, until edges puff dramatically, char in patches, and the cheese forms golden bubbles.

Take the pizza out and let it sit for 60 seconds to set the cheese.

The final product should have a soft, tender center with a crisp, slightly smoky edge and a fragrant aroma from the fresh basil and olive oil.

Above all, success demands patience.

Rushing the fermentation or overworking the dough will result in a dense, chewy crust.

Master the method, and vegas108 daftar your home pizza will rival the best in Naples