Authentic Neapolitan Pizza

subheading: With 00 flour (recommended):

Flour - 640g

Water (room temperature) - 360g

Salt (fine) - 14g

Yeast (dried or fresh) - around 0.2g to 0.5g instant yeast ( check yeast calcultor here) - multiply by 3 for fresh yeast

note: Note: Caputo 00 pizza flour is an excellent option, especially for Neapolitan style pizza. It is one of the more widely available “professional” pizza flours. I have provided a link to it on Amazon below (a large chef’s bag). Aside from this flour, most 00 flours should work fine.

subheading: With Strong white bread flour (decent substitute for 00 flour):

Flour - 620g

Water (room temperature) - 380g

Salt (fine) - 14g

Yeast (dried or fresh) - around 0.2g to 0.5g instant yeast ( check yeast calcultor here) - multiply by 3 for fresh yeast

note: Note: Any high protein white bread flour should be a decent substitute for 00 flour. Ideally you want a protein content of around 12% - 14% (sometimes shown as 12g - 14g per 100g). I’ve provided a link to a strong white flour on Amazon below (a large chef’s bag).

Tinned tomatoes - 300g tin

Tomato puree (optional) - a tablespoon

Salt - sprinkling of table salt or sea salt

Pepper - freshly ground black pepper

Mozzarella - 2 x 125g bags of fresh Mozzarella balls

Parmesan - about 30g

Olive Oil - a few glugs of extra virgin olive oil

Fresh Basil - hand full of fresh leaves

Not all the following utensils are required but these are what I use and they tend to make the process much easier.

Large mixing bowl

Any large bowl could be used for mixing the dough but I like using the metal ones since they’re lightweight, stackable, and easy to clean.

Digital kitchen scales

These are affordable, easy to use, and precise (accurate to 1g). I don't recommend using cups as measurements as they are inprecise.

Accurate digital scales

These kitchen scales are accurate to 0.01g and are perfect for measuring the tiny amounts of yeast needed for long proves.

Pizza proofing box

Pizza proofing boxes are an excellent investment. They are airtight and they make taking the dough out for shaping very easy.

Feel free to check out proofing boxes on Amazon here.

Infrared Thermometer

An infrared thermometer allows you to instantly check the temperature of the stone, ensuring it is within the ideal range.

12″ pizza peel

A 12 inch peel is ideal for Neapolitan pizza and makes loading and removing your pizza from the oven really easy.

Directions at mypizzacorner.com

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