Classic Neapolitan Pizza

Adapted by
May 2011
Yield: 4 Servings


5.5 kilograms water
6 grams fresh brewer’s yeast
10 kilograms 5 Stagioni Tipo 00 LL flour
1 pinch sea salt
120 grams dried-culture yeast powder
250 grams extra extra virgin olive oil
Durum wheat
150 grams toppings (any heavier and they will weigh down the pizza)


Pour the water into a mixing bowl and check the temperature. When mixed with the flour, the water's temperature must be 24ºC to 26ºC, so compensate here for warmth or coolness of the flour. Add the yeast, half of the flour, sea salt, and dried-culture yeast powder and immediately mix. When thoroughly combined, add the remaining flour and mix until it’s smooth and without lumps. Once all of the water has been absorbed, after about 15 minutes, add the olive oil.

Cover the dough with a cloth, and leave it on the counter to proof for at least 2 hours, at 25ºC maximum temperature. Then store the dough in the refrigerator for at least 2 days and at most 1 week. When removing the dough from the refrigerator, handle lightly to prevent destroying the glutens. The dough will need no further resting.

Preheat the oven to 400ºC. Measure out into 100-gram portions of the dough and roll out in durum wheat. Layer on the toppings. If using Mozzarella di Bufala, be sure to dry it out completely, otherwise the water will saturate the dough. Immediately after the ingredients are placed on the dough, put the pizza in the oven and cook for 50 seconds.