Authentic Naples pizza

Ingredients (based on 1 litre of water):

• Water: 1 litre (1000 ml)
• Salt: 50-55 g
• Dry yeast: 3 g (we recommend Caputo yeast)
• Flour: 1.7-1.8 kg (use Caputo Pizzeria type “00” flour).

Making dough:

1. Mixing:
   • Pour 1 litre of water into a mixer and dissolve the salt (50-55 g).
   • Add about 10% of the total amount of flour (170-180 g) and then add the dry yeast (3 g).
   • Start mixing and gradually add the rest of the flour until you reach the desired dough consistency. It should be sticky, soft and elastic.
   • Mix on low speed for 20 minutes until the dough forms a smooth ball.
2. The first uplift:
   • Remove the dough from the mixer and place on the work surface. Cover with a damp towel to prevent the dough from drying out. Let the dough rise for 2 hours.
3. Forming balls (‘staglio a mano’):
   • Use a spatula to cut the dough into strips and form the strips into small balls (panetti) by hand. The weight of the balls should be 180-250 g.
4. Another twist:
   • Place the dough balls in special churning boxes (food chutes can be used). Let the balls rise at room temperature (25 °C) for 4-6 hours.
   • After the second rising phase, the dough balls can be used within 6 hours.

Making pizza:

1. Roll one dough ball by hand into a thin and even base, leaving the edges thicker.
2. Coat the surface of the dough with alce nero organic tomato puree and add fresh fior di latte (you have to buy the cheese from the shop).
3. If desired, add other authentic ingredients such as basil or extra virgin olive oil.
4. Cook the pizza in a very hot oven (450-500 °C) on a stone or in a special pizza oven for 60-90 seconds, until the edges are golden brown and airy.

Enjoy an authentic Naples pizza that takes you right to the heart of Italian cuisine!