Neapolitan Pizza Recipe

Neapolitan Pizza Recipe

Course: RecipesCuisine: ItalianDifficulty: Medium


  • For Poolish
  • TWF Neapolitan Pizza Flour 200g Buy Now

  • Water 200g

  • Honey 5g

  • Yeast 5g Buy Now

  • For Dough
  • TWF Neapolitan Pizza Flour 500g Buy Now

  • Water 300g

  • Salt 20g

  • Entire Poolish which we will make


  • 1. Make Poolish
  • Put water, honey and yeast in a container and mix well.
  • Add flour and mix well until no visible dry spots are there.
  • Cover the container with a lid and keep it at room temperature for 1 hour and then put the container in the fridge for 16-18 hours.
  • 2. Make Dough
  • Take out poolish from the fridge and keep at room temperature for 1 hour.
  • Add salt to the water and mix well until all the salt dissolves. Keep it aside.
  • Transfer poolish to a big bowl and add flour. Start kneading the poolish and flour while adding salt water which was prepared little by little.
  • Work the dough for 10-15 mins with both hands until it starts coming together. Slap and fold approximately 15 times, and apply olive oil before resting it aside for 15 minutes.
  • After 15 mins, work the dough to have a smooth surface. Apply olive oil and leave for another 1 hour.
  • 3. Shape Balls
  • After resting for 1 hour, divide the dough into 4-5 balls depending on the pizza size you want to make.
  • Shape the balls to have a smooth outer surface and keep it for proofing for another 2 hours (covered) or until they double in size.
  • 4. Make Pizza
  • Take 1 ball and cover in flour/semolina. Roll it out using your hand. Start pushing from the center and go towards the edge. This makes sure that air is also pushed towards the edge. Leave a thicker edge. Stretch the middle part using both hands as needed.
  • Apply toppings and bake. If baking at 350-400 degree celsius, bake for 1-2 mins. If baking at 250-260 degree celsius, bake for 6-8 mins or until golden.


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