Homemade Neapolitan Pizza by @lesgourmandisesdeloubna

31 min

4 servings

🌾

630 g

Type 00 flour

🍞

2 g

Dry baker's yeast

💧

440 ml

Water

🧂

19 g

Salt

🌾

Flour

🌾

Semolina

  1. Mix
    • Dry baker's yeast
    • Water
    • Flour

    In a bowl, dilute the yeast in the water; in another bowl, mix the flour and salt.

  2. Pour
    • Water
    • Dry baker's yeast
    • Flour

    Gradually pour the water with yeast into the flour and salt mixture and knead until a homogeneous dough forms.

  3. Fold

    On a floured work surface, fold the dough over itself several times, then let it rest 15 minutes between each series of folds.

  4. Rest

    Repeat the folding and resting operation 3 times in total.

  5. Fold

    After the last fold, cover the dough and let it ferment at room temperature for 20 hours.

  6. Divide

    Divide the dough into 240g balls and let them rest in oiled airtight boxes for 4 hours.

  7. Preheat

    Preheat the oven to 400°C.

  8. Bake
    • Flour
    • Semolina

    Stretch the dough on a mixture of flour and semolina, top as desired, and bake for 1 minute.

Homemade Neapolitan Pizza by @lesgourmandisesdeloubna

31 min

4 servings

🌾

630 g

Type 00 flour

🍞

2 g

Dry baker's yeast

💧

440 ml

Water

🧂

19 g

Salt

🌾

Flour

🌾

Semolina

Preparation Steps

  1. Step 1/8

    In a bowl, dilute the yeast in the water; in another bowl, mix the flour and salt.

    🍞Dry baker's yeast
    💧Water
    🌾Flour
    🧂Salt
    🥣Bowl

  2. Step 2/8

    Gradually pour the water with yeast into the flour and salt mixture and knead until a homogeneous dough forms.

    💧Water
    🍞Dry baker's yeast
    🌾Flour
    🧂Salt
    🥣Bowl

  3. Step 3/8

    On a floured work surface, fold the dough over itself several times, then let it rest 15 minutes between each series of folds.

    Work surface

  4. Step 4/8

    Repeat the folding and resting operation 3 times in total.

    Work surface

  5. Step 5/8

    After the last fold, cover the dough and let it ferment at room temperature for 20 hours.

  6. Step 6/8

    Divide the dough into 240g balls and let them rest in oiled airtight boxes for 4 hours.

    Airtight boxes

  7. Step 7/8

    Preheat the oven to 400°C.

  8. Step 8/8

    Stretch the dough on a mixture of flour and semolina, top as desired, and bake for 1 minute.

    🌾Flour
    🌾Semolina

Composition

Ingredients

Types

Grains, Leavening agent, Liquid, Spices

Ingredients

Type 00 flour, Dry baker's yeast, Water, Salt, Flour, Semolina

Notes

Type 00 flour (high in protein, such as Caputo blue), Dry baker's yeast (0.5g in summer, doubled in cold weather per the voice-over), Semolina (for dusting the work surface)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, soy-free, Sugar-Free

Calories

450 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 92g, Fat: 2g, Fiber: 4g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 1150mg, Iron: 3.5mg, Calcium: 25mg, Potassium: 130mg

Vitamins

Vitamin B1 (Thiamin): 0.5mg, Vitamin B3 (Niacin): 4mg, Folate: 80mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 minute

Overall

31 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Bowl, Work surface, Airtight boxes

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weekend Gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

Italy, Naples

Various

Aspect

Texture

Chewy, Crispy, Airy, Soft

Flavors

Savory, Umami

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

bulk fermented dough : 20 hours (covered,room temperature,before dividing into balls), balled dough : 4 hours (oiled airtight boxes,room temperature), baked pizza : same day, best eaten immediately (serve hot right out of the oven), leftover baked pizza : up to 2 days (fridge,wrapped or in an airtight container)