Neapolitan Pizza Recipe For Your Home Oven

Jan 27, 2024

By Robert Brown

Neapolitan Pizza Recipe For Your Home Oven

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Summary

Ever dreamed of making restaurant-quality Neapolitan pizza right in your own kitchen?

Well, you're in luck! We've crafted a super straightforward recipe that's perfect for your home oven.

No need for fancy equipment or hard-to-find ingredients here – just good old-fashioned cooking and a love for pizza.

Whether you're a first-timer or a seasoned dough-tosser, this guide will help you whip up an authentic, crispy-crusted Italian masterpiece.

So, roll up your sleeves and let's get started on the journey to pizza perfection! 🍕

Note that the ingredient list is in grams to ensure proper measurements. Baking a Neapolitan pizza is about precision to get the dough just right.

A scale is needed to get the ingredients perfect.

Ingredient List

Makes 4 dough balls approximately 280g in weight.

Ingredient	How much
Water	420g
00 Flour**	678g
Instant Dry Yeast	0.14g
Diastatic Malt Powder***	3.5g
Salt	19g

Notes:

**This recipe was developed using Caputo Pizzeria flour as that is the most appropriate for the fermentation called for in this recipe and traditional for Neapolitan Pizza, but other bread flours of similar strength may be substituted with varying results.

***Diastatic Malt Powder will aid in the fermentation and browning of the pizza dough

Recipe Overview

Mixing using a Stand Mixer:

Add ice cold water (40F-43F) to bowl of stand mixer
Add Flour, Instant Dry Yeast, and Diastatic Malt Powder to water and mix on medium speed
Once all dry ingredients are incorporated, mix for 3 minutes
Add Salt and continue 4 more minutes - dough should be smooth
Turn out onto counter, shape into ball and place in lightly oiled bowl or container and cover
Ferment for 18-20 hours at room temperature (68F-70F)

If Mixing by Hand:

Add cold water (68F-71F) to a bowl and whisk in yeast to dissolve
Add flour and diastatic malt powder to the water/yeast mixture
Mix with a wooden spoon until it comes together in a shaggy mass
Add salt and mix with your hand, folding and pinching between your fingers to combine, leaving no dry flour in the bowl
Rest covered for 20 minutes
Turn out onto the counter and knead for 1-2 minutes - dough should be smooth
Place in lightly oiled bowl or container and cover
Bulk Ferment for 18-20 hours at room temperature (68F-70F), performing four stretch and folds 1 hour apart for the first 4 hours

Make Dough Balls

Divide the dough into 4 equal dough balls by weight and shape into tight balls, being sure to pinch the bottom seam shut before placing in your container, seam side down, and covering
Proof for 6-8 hours

Preheat Oven

Place oven rack with steel in the top third of your oven so that the steel is 4-6” from the broiler element
Preheat oven to 550F Convection Roast, if possible, otherwise Convection Bake is ideal and traditional Bake will do
Once oven comes to temperature, allow to preheat for 50 minutes
After 50 minutes, turn your oven’s broiler on Hi and preheat for 10 minutes

Shape Your Pizza

Dust the top of the dough ball with flour (AP is fine) and flip upside down onto your counter (top of dough ball is now down on the counter)
Sprinkle flour over the top of the dough and, cupping your hands around the sides of the dough, rotate it a few times to ensure it is a circle
Using your fingers, press into the dough ball and along the sides to flatten it, form a rim, and push gasses to the edge. Be sure to press from the middle out while not making it too thin and pop any large bubbles that develop at the rim
Rotate pizza 90 degrees and do the same
Rotate again and do the same
Flip pizza over and do the same to the other side, doing your best to establish a rim, press gasses to the edge, all while not thinning the middle out and popping any large bubbles that may appear
Flip pizza back over so the original top of the dough ball is back to being the bottom of the pizza
Pick it up with your hands and using your knuckles along the rim of the pizza dough, stretch the dough and rotate it to form a disk 11-13” in diameter
Place it back on your counter so that the top of the dough ball is still the bottom of your pizza
Top your pizza according to preference
Either slide your pizza onto the peel or slide the peel under the pizza
Stretch it one last time, doing your best to keep/make it a circle

Bake Your Pizza

Launch pizza after the 10 minute broiler on Hi preheat
Leave broiler on Hi during cook
Keep an eye on your pizza and how it is browning, rotate carefully if necessary
Depending on your oven and its capabilities, the pizza should be done anywhere from 1.5 to 3 minutes, but keep an eye on it and use your best judgment
When done, remove from the oven and place on a rack to cool for 1 minute

Slice, serve, and enjoy!

Test

In-Depth Explainers

Make the Dough Balls

1) Divide the dough into 4 equal dough balls

Take out container(s) large enough to hold the dough balls

Divide the dough into 4 equal dough balls by weight and shape into tight balls, being sure to pinch the bottom seam shut before placing in your container, seam side down, and covering.

2) Proof for 6-8 hours at room temperature

Preheat Oven

1) Place oven rack with your Pizzori Plate(or Pizza Stone) in the top third of your oven

The goal is to so that the Pizzori is 4-6” from the broiler element.

2) Preheat oven to 550F

Convection Roast, if possible, otherwise Convection Bake is ideal and traditional Bake will do.

3) After 50 min. Turn on Broiler for 10 min

After 50 minutes, turn your oven’s broiler on Hi and preheat for 10 minutes

Make Your Pizza

3) Press Air Into the Rim

Using your fingers, press into the dough ball and along the sides to flatten it, form a rim, and push gasses to the edge. Be sure to press from the middle out while not making it too thin and pop any large bubbles that develop at the rim.

Rotate pizza 90 degrees and do the same,

Rotate again and do the same.

Flip pizza over and do the same to the other side, doing your best to establish a rim, press gasses to the edge, all while not thinning the middle out and popping any large bubbles that may appear.

Flip pizza back over so the original top of the dough ball is back to being the bottom of the pizza

4) Stretch Your Pizza

Pick it up with your hands and using your knuckles along the rim of the pizza dough, stretch the dough and rotate it to form a disk 11-13” in diameter.

Place it back on your counter so that the top of the dough ball is still the bottom of your pizza

Bake Your Pizza

1) Launch pizza onto pizza steel

Leave broiler on Hi during cook.

Keep an eye on your pizza and how it is browning, rotate carefully if necessary

Depending on your oven and its capabilities, the pizza should be done anywhere from 1.5 to 3 minutes, but keep an eye on it and use your best judgment

2) When Done, Remove & Place on Rack

When done, remove from the oven and place on a rack to cool for 2-3 minutes.

Slice, serve, and enjoy!

Watch The Authentic, Airy Crust

A Note on Home Ovens

Home ovens, gas or electric, all behave differently. The best way to learn about your oven is to purchase an infrared thermometer and take the time to measure the temperature of your steel at different times during the preheating process. With the broiler on Hi you may need to adjust your preheating time before launching. Ideally you’d want to launch with a steel temperature of approximately 750F.

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Visit @rubofthekitchen on instagram

Robert Brown

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Neapolitan Pizza Recipe For Your Home Oven

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