Yes, you can make a surprisingly good Neapolitan pizza at home without an outdoor pizza oven. You need to start with a classic Neapolitan dough, one made with high protein, 00’ flour, and let it rise in the refrigerator overnight. You’ll also need a baking steel or pizza stone, and learn a few baking tips and tricks. But in the end, you’ll have a praise worthy pizza soliciting “wows’ from friends and family. Here’s how to do it, but first….
What is Neapolitan pizza ?
Originating in Naples in the 1800’s and baked in 900+ degree wood-fired ovens, it is the most popular pizza in the world and what most American style pizzas are derived from. It is a thin, light pizza, with a high, puffy outer crust (the cornicione), that is soft, and yet has a little crunch, and a nicely charred undercarriage. The classic topping is an uncooked tomato sauce with fresh mozzarella and fresh basil. Simple and delicious !
Making Neapolitan pizza at home
To make great Neapolitan pizza, you need great Neapolitan dough. The dough requires 16 to 48 hours to develop its full flavor profile and is usually accomplished through a cold fermentation process ( i.e., overnight in the fridge). Traditional Neapolitan pizza dough has a hydration level (ratio of water to flour) of between 55% and 62%. We’ll raise it to 66% to 68% to accommodate the longer baking time required in a lower temperature oven, otherwise the dough will dry out.
Here is a link to an easy Neapolitan dough recipe created for the home oven: Neapolitan Dough Recipe (Home Oven). And a link to the classic Margherita topping, https://fortissimopizzaovens.com/blogs/recipes/pizza-margherita-the-neapolitan-classic
You’ll also need to bake the pizza on a surface similar to a real pizza oven. Invest in a steel (best) or pizza stone (very good) to replicate the pizza oven floor. You want a floor which holds the heat well and stays hot, pizza after pizza. The steel or stone will be responsible for the nicely charred undercarriage.
Oven temperature and configuration
Neapolitan pizzas need to cook in a really hot oven.
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Place your stone or steel about 6 to 8 inches from the top of the oven.
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Preheat your oven and stone/steel for 1 hour prior to baking. This is a must do.
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Set your oven to its max temperature, usually around 500 degrees
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Don’t open the door up to check on the pizza. You may open it just a crack after 5 minutes to take a quick peek.
Ingredients
Only use the best ingredients for your Neapolitan pizza. This article is about making pizza out of passion, not for convenience or profit, so use the best ingredients.
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Use high protein (13+%), 00 flour, (Caputo Pizzeria and Anna are very good)
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Use quality San Marzano type of plum tomatoes. Crush the tomatoes by hand and add a little olive oil and salt. That’s it, no cooking.
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Use fresh mozzarella or a full fat, low moisture mozzarella as your cheese. Cut the cheese into cubes, about ½ x ½ inch. Being thicker than shredded, it will melt better and is less likely to burn.
Shaping and topping
After fermentation, your dough will be puffy and full of air. Treat it very gently so as to not lose the gases trapped inside. Shape by hand - no rolling of the dough.
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Using plenty of flour (a fine semolina) and stretch the dough on the table without touching the edges. Keep the edges nice and high and puffy.
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Start shaping the dough by pressing the air bubbles outward toward the edge of the pizza. Start in the middle and work gently outwards.
Topping
Neapolitan pizza is light and delicate. Remember that the crust is the star of this show so keep the toppings to a minimum. Sauce and top sparingly for the best flavor.
Baking
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Bake between 6 and 9 minutes depending upon your oven temperature.
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After 3-5 minutes, rotate the pizza once if needed.
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For more char or to cook the top a little more, shut off the oven, and turn on the broiler for a minute or so. Watch carefully so that it doesn’t burn.
Cooling
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Cool your pizza on a rack for about a minute. This will keep the undercarriage crisp.
Post Bake
Top your pizza with ingredients that don’t need to cook, like fresh basil, arugula, and prosciutto.
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Drizzle a little olive oil over the pizza.
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Brush the crust with olive oil. It will add color and flavor.
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Add some grated cheese to taste
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Hot honey - always drizzle honey on after the bake
Serving
Transfer to your pizza tray, cut, and serve right away
Fare optima pizza !
Frank
