🛒 Ingredients
- 500g 00 flour
- 320ml cold water
- 10g salt
- 3g dry yeast
- 400g San Marzano tomatoes
- Buffalo mozzarella
- Fresh basil
- EVOO
👨🍳 Step-by-step instructions
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Dissolve yeast in water. Mix with flour and salt. Knead for 10 minutes.
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Fermentation 1: 2 hours at room temperature, covered.
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Divide into 250g balls. Refrigerate for 24-72 hours.
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Remove 2 hours before. Preheat oven to maximum temperature 250-280°C.
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Hand-stretch the dough: thin circular shape with thick edges.
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Sauce: blend tomatoes with salt, uncooked. Spread.
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Bake for 8-10 minutes on the bottom until the edges brown.
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Remove and add mozzarella and basil.
💡 Chef's tip
The slow fermentation in the refrigerator for 24-72 hours is what makes the difference.
📝 Our take
Making Neapolitan pizza at home requires patience above all else. The 72-hour cold fermentation in the fridge is what separates a proper Neapolitan crust from ordinary flatbread — airy, slightly charred edges and a crisp-yet-tender base. Worth every hour of waiting.
🍷 Wine & food pairing
A young Italian red like Chianti Classico or Montepulciano d'Abruzzo. An Italian-style craft lager or Pilsner also pairs beautifully with the melted mozzarella.
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