The Ultimate Guide to Homemade Neapolitan Pizza > 자유게시판

You can replicate classic Neapolitan pizza at home without a wood-fired oven if you follow a few key principles. The secret lies in using the right ingredients, respecting the dough’s fermentation time, and cooking it at high heat.

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

Use high quality sea salt, active dry yeast, and filtered water.

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

After a two-hour bulk ferment, shape the dough into evenly weighted 250-gram balls.

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.

The extended chill enhances complexity and improves extensibility.

Before baking, remove the dough from refrigeration and allow it to warm for 2–3 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.

Use a baking stone or preheated steel for superior heat retention.

A pizza stone helps mimic the intense heat of a wood fired oven.

Use this time to ready your simple, high-quality toppings.

The classic recipe demands nothing but four essential elements.

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.

Place whole basil leaves atop the cheese and finish with a ribbon of premium olive oil.

Resist the urge to add extras; true Neapolitan pizza thrives on restraint.

Slide the stretched dough onto the preheated surface using a peel dusted with semolina or flour.

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

Remove the pizza and let it rest for a minute before slicing.

The final product should have a soft, vegas108 link tender center with a crisp, slightly smoky edge and a fragrant aroma from the fresh basil and olive oil.

Remember, the most important ingredient is patience.

Skipping the cold ferment or over-kneading leads to a tough, heavy crust.

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