Neapolitan pizza recipes
Start with the 24-hour dough. Once you have it down, move on to poolish. Quantities are for 4 pizzas and you can scale them in the calculator.
- 24-hour Neapolitan doughThe base recipe to start with: 65% hydration, fresh yeast and 24 hours in the fridge. A light dough that is easy to stretch, with an airy, open crust.
- Poolish doughA liquid preferment that brings more aroma, a lighter crust and a more extensible dough. The next step once you have mastered the direct dough.
- Neapolitan tomato saucePeeled tomatoes, salt and basil. No cooking: the sauce cooks on top of the pizza and stays fresh and bright.
- Margherita pizzaTomato, fior di latte, basil and olive oil. How to top and bake a Margherita in a home oven or a pizza oven.
- Marinara pizzaThe oldest pizza in Naples: tomato, garlic, oregano and olive oil. No cheese, all flavor.