The winning recipe for Neapolitan pizza

Here are some simple tricks that will help you prepare Italian pizza at home, which will be the envy of even the best pizza bakers.

Soft and at the same time crunchy, light and delicious. Neapolitan pizza holds a special place in international cuisine and is among the most famous Italian culinary masterpieces.

The first beginnings of present-day Neapolitan pizza date back to the 1600s, when bakers enriched the dough with coarse salt, lard, and garlic, and in a richer version with cheese and basil. Real Neapolitan pizza, as we know it today, was created on a special occasion in 1889, when King Umberto and Queen Margherita came to visit Naples. Famous Neapolitan pizza chef Raffaele Esposito prepared three different pizzas for the occasion, including the legendary Margherita pizza, later named after the Queen, who was so excited about the new dish.

The legendary Neapolitan pizza contains very few ingredients, but to achieve that distinct taste that will immediately take you to the bustling and romantic streets of southern Italy, you need to choose first-class ingredients, master the correct rising and forming techniques and last but not least – a pizza is baked Real Napoli in a matter of minutes, so it’s important to use them for baking powerful oven A ceramic baking stone.

  • Round shape with a maximum diameter of 35 cm.
  • High airy rim pizza (rim height 1-2 cm).
  • Fresh and tasty Neapolitan pizza.

Let’s start with the exact. Celebrity pizza bakers swear by Type 00 flour, an ultra-fine flour that’s high in protein and evokes the right texture and taste for dough. The pizza will be juicy and its signature crust is crunchy and airy.

Add lukewarm water, salt, olive oil, sugar and yeast to the dough. Typical Neapolitan pizza doesn’t have a lot of yeast, so the rise is slower.

The dough is enriched with selected Italian ingredients: hearty Italian tomatoes, buffalo mozzarella, fresh basil leaves and a few drops of extra virgin olive oil.

Pizza is always formed without kneading. From the raised mass with the palm of your hand, make a circle, which you gently and delicately shape into the desired shape, spreading the dough with your fingers from the inside out. The dough can be turned several times. The tip is made by gently pushing the dough in with your fingers and thus pushing the air towards the edge.

The point is to put the pizza in a preheated oven at the highest temperature. If you bake it on a stone, it will prevent the heat from being lost. The pizza will bake very quickly and the dough will be toasty crunchy.

There is always an exceptional oven at the heart of the perfect kitchen, which is not only a surplus in first class design, but is equipped with all the advanced functions that enable a complete home cooking experience.

Milli ovens It has a special sophisticated elegance that combines the latest unique technologies. In order to achieve the homemade specialties of the concept of excellence, the creators of Mill have developed two special types of ovens that will help you make your pizza as delicious and innovative as if you were baking it in a real baking oven.

More about Milli Pizza Plus ovens

With the special pizza baking function, you can also easily try the gourmet ceramic baking stone, which is given to you when you buy it. To really make you feel like a famous Neapolitan pizza chef, they will also give you a wooden pizza spoon as a gift. In addition, you will also receive a recipe booklet with which you will be able to prepare even more masterpieces of baked goods. We reveal to you first.

Preparation time: 27 hours

To prepare the dough:

  • 250 grams wheat flour
  • 160 ml of lukewarm water, 1 g of fresh yeast
  • 1 teaspoon olive oil
  • ½ teaspoons of sugar
  • 1 teaspoon salt

For coating:

  • 100 gm mashed tomatoes
  • 1 knife tip of fine sea salt
  • 16 basil leaves
  • 2 teaspoons olive oil
  • 125g mozzarella

for design:

  • 1 tablespoon wheat flour
  • 1 teaspoon durum wheat flour

Knead the flour and water quickly and let it rest for half an hour. Dissolve the yeast in 20 ml of water. Add it to the dough with olive oil and sugar. Knead a soft dough with a mixer. Finally, add more salt. Cover the dough with a damp cloth and let it rise for two hours.

Cut the dough in half and knead for a short time. Shape into balls and place them next to each other in a deep dish. Cover the dough with cling film and leave to rise in the refrigerator overnight. Italians often leave the dough in the refrigerator for another day.

Preheat the oven with a baking stone. Take the dough out of the refrigerator. Let it rest for 10 minutes at room temperature. Dust the work surface with flour. From one ball of dough on a round plate, form a bottom with a diameter of 30 cm. When you do this, push the dough with your fingers and shape it. Meanwhile, flip the dough a few times. Sprinkle the wooden spoon with pebbles. Place the dough sheet in the shape of a wooden spoon.

Stir in mashed tomatoes and salt. Spread half of it over the bottom of the pizza, leaving an inch from the edge. Spread mozzarella cheese over the tomatoes, sprinkle with olive oil and sprinkle with basil leaves. Drop the pizza from the spoon onto the baking stone and bake until golden brown.

Make up another pizza dough. As soon as the first pizza comes out of the oven, spread the topping after the second test and bake another pizza until golden brown.

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