evedovelli
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73% hydration; 24h
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Translated from Portuguese (Brazil)
Pizza Napoletana recipe for a conventional home oven.
Pizza Napoletana
Pizza Napoletana
Pizza Napoletana
Pizza Napoletana
Pizza Napoletana
Pizza Napoletana
Author:
Estevan Vedovelli

Yield:

 pizza dough of
Kilograms
Pounds
Ounces
each

Times:

Dough sponge
Prep time: 47 minutes; Total time: 47 minutes
Pasta
Prep time: 33 minutes; Rest time: 26 hours and 40 minutes; Cook time: 5 minutes; Total time: 27 hours and 18 minutes

What to expect...

Taste:

There are several types of pizza. But in my opinion the Napoletana, with its light toasted flavor, is the tastiest!

Texture:

If you bake the pizza quickly in a hot oven, the dough will be slightly crispy on the outside at the edges and bottom, but soft on the inside, and very thin where the filling is.

Appearance:

Bella!

Ease:

Handling this dough takes a bit of practice and training, and you also need to be very careful that the dough doesn't stick when you handle it. After a few tries you'll get the hang of it.

Pros:

Incomparable taste and texture. The best pizza you'll ever make at home!

Cons:

This is no ordinary pizza dough. For those who have never made pizza at home, it may be easier to start with a less fragile type of dough.

Perfect for: Lunch, Happy hour, Dinner.

This is the recipe for Pizza Napoletana with conventional yeast. If you have access to natural yeast, you can also check out the recipe for Pizza Napoletana Sourdough at https://enfarinhado.com/rec....
  • Preparation method
  • Dough sponge
    Total time: 47 minutes
  • 1. Add the water and yeast to a bowl and mix them together;
    Water (20 Grams) Dry Yeast (2 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 2. Add the flour and mix well;
    Wheat Flour (20 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 3. Cover with a towel and leave to rest until tripled in size (30 - 1 hour);
    Prep time: 45 minutes; Total time: 45 minutes
  • Pasta
    Total time: 27 hours and 18 minutes
  • 1. Immediately after mixing the sponge and putting it to rise, mix all the ingredients of the dough until it becomes a uniform mass, and let the mixture rest to develop the gluten. This stage is known as autolysis. If you have a bread machine or a mixer with a dough hook, you can use it to mix the ingredients;
    Wheat Flour (200 Grams) Water (140 Grams) Salt (5 Grams)
    Prep time: 5 minutes; Rest time: 40 minutes; Total time: 45 minutes
  • 2. Once the sponge is ready, add it to the dough and knead well, until the dough is very smooth (until it comes completely off the pan or mixer);
    Prep time: 15 minutes; Total time: 15 minutes
  • 3. Transfer to a deep bowl or plate and leave to rest for 30 minutes;
    Rest time: 30 minutes; Total time: 30 minutes
  • 4. With wet hands so that the dough doesn't stick, pull it along the sides and fold each pulled end over the dough itself. Do this all around the dough. Then (with wet hands!) take the dough and make a ball out of it and put it back in the container so that it rises evenly. Leave to rest in the fridge for 24 hours;
    Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
    Temperature: 3
    ºF
  • 5. With wet hands so that the dough doesn't stick, carefully remove the dough and make a ball out of it. Pour onto a floured surface and divide into equal parts (approximately 125 grams each);
    Prep time: 5 minutes; Total time: 5 minutes
  • 6. Shape each part into a ball, folding the dough in on itself, creating tension on the surface. Place on a floured surface. Cover the dough and leave to rest for 1 to 2 hours.
    Rest time: 1 hour and 30 minutes; Total time: 1 hour and 30 minutes
  • 7. 30 minutes before preparing the first pizza, turn the oven on to maximum temperature. Preheat the pizza baking sheet together with the oven, which should preferably be a sheet of iron, steel, refractory stone or the thickest form available, turned upside down. If the oven has a grill, turn the grill on and position the oven rack as close to the grill as possible (right up against it, 1cm away). If the oven doesn't have a grill, position it right underneath, close to the heat source. Ideally, it should be as hot as possible so that the pizza bakes quickly.
  • 8. For ovens with a grill, we will first cook the pizza dough in a frying pan on the stove. Separate the pan to fit the size of the pizza you want to make. For ovens without a grill, prepare a pizza peel, or improvise with a metal disk, flouring the surface. We will then place the pizza on the peel to assemble it and slide it onto the baking sheet in the oven. Also prepare all the ingredients for the topping;
    Prep time: 3 minutes; Total time: 3 minutes
  • 9. Each separate ball will become a pizza. Lightly flour one of the balls on top so that it doesn't stick to your hands. Turn it over and flour the other side if necessary. Then gently roll it out, stretching the edges. The dough should be very elastic, and in the center it will be very thin, and a little thicker (and full of air) at the edges. Once opened, place it in the frying pan or on the pizza peel;
    Prep time: 2 minutes; Total time: 2 minutes
  • 10. Quickly (so the dough doesn't stick to the pizza peel), spread tomato sauce and olive oil over the dough, then add the ingredients of your choice. Don't overdo it with the ingredients, otherwise the pizza will take a long time to bake and won't cook properly, and too many ingredients will unbalance the taste of the dough. The secret is not to overdo it, but to use quality ingredients;
    Prep time: 1 minute; Total time: 1 minute
  • 11. With the frying pan, cook the pizza over a high heat for 1 or 2 minutes, until the pizza starts to get circular toasty marks (when it's ready, it starts to stick to the pan). Transfer the dough to a frying pan and place it in the oven next to the grill. In ovens without a grill, slide the pizza onto the baking sheet in the oven. Bake until the dough is lightly toasted;
    Cook time: 5 minutes; Total time: 5 minutes
  • 12. Remove the pizza, slice, eat!

Created on 05/26/2021.
Last updated on 08/23/2025.

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