FAQ: How To Make Naples Pizza?

What makes Neapolitan pizza different?

One of its defining characteristics is that there is often more sauce than cheese. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza.

How do you make Neapolitan pizza dough from scratch?


  1. Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl.
  2. Next, add water to mix and use a whisk to make sure everything is mixed together.
  3. Do a little kneading and form a ball.
  4. Take a large bowl and coat with quality olive oil.
  5. When ready, roll out the dough and start making some pizza!

What is the best flour for Neapolitan pizza?

The 00 flour is a key ingredient for making an authentic Neapolitan pizza, as it cooks to the perfect consistency in a wood-fired oven.

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Why is 00 flour better for pizza?

Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours. Gluten, the natural protein that remains when starch is removed from wheat grains, creates the elasticity you feel when you bite into a crunchy loaf of bread.

What is the best flour to use for pizza?

All-purpose flour is one of the best flours for pizza. It is commonly used to create thin New York style crusts, Neopolitan-style pizzas, and deep-dish pizza crusts.

How do you stretch out pizza dough without breaking it?

Knead Your Dough Properly Gluten is what helps create a stretchy texture, allowing the dough to stretch without breaking. Though it’s important to knead your dough thoroughly, it’s not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes!

Is Neapolitan pizza soggy in the middle?

Traditional Neapolitan pizza is typically soft and wet in the center- at least, when a sauce is present. On some white pies, where you might find only oil and cheese, the lack of water from the tomato causes the undercrust to crisp up much faster, producing a dramatically drier end result.

What is the best hydration for pizza dough?

The ideal hydration will depend on many factors, including the flour that you are using. In general, 55% – 60% hydration is considered ideal for Neapolitan pizza dough.

How much dough do I need for a 12 inch Neapolitan pizza?

I use 240 to 250 for a 12 inch pizza.

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How do you make serious pizza dough?


  1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water.
  2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test.

What is the difference between pizza flour and all purpose flour?

00 Flour is almost always used in Traditional Neapolitan style pizzas. Pizzas made with 00 have a softer texture. Pizzas made with High Gluten Flour have a breadier texture. Bread Flour or All Purpose Flour are commonly used flours that are higher in protein content than 00, but lower than High Gluten.

What is the difference between red and blue Caputo flour?

If you go directly to their website ( Caputo ) you will see the difference between the two flours as they explain it. The blue bag is for wood ovens with a temperature of 700° and up! The red bag is for home ovens that go approximately 500 to 600°. The difference between the two flours is gluten content.

What is the best yeast for pizza dough?

What kind of yeast do you use for pizza crust?

  • Active Dry Yeast is what I’ve used for years. This yeast requires being “bloomed” before you make your dough.
  • Fast Acting Yeast (aka Rapid Rise Yeast or another name dependent on brand) is just that: it works faster.

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