Pizza Napoletana

The beautiful thing about this recipe, is that you have enough dough to make at least 4 pizzas. Make 2 for dinner and freeze the other two for a fantastic weeknight dinner.
This recipe does require a little bit of time, but most of the work is done overnight in the refrigerator. Well worth the effort.
You can knead the dough by hand, or use a stand mixer, which only takes 10 minutes.
The dough recipe tends to be similar of a Napolitano Style pizza, with a ticker crust around the edges, but still very tender.

2 1/2 Cup of warm water (600 ml) – (Around 41-43 Celsius / 105-110 Degrees Fahrenheit)
1 Teaspoon Sugar
2 Teaspoon Active Dried yeast
7 Cups of All purpose flour (875 Gr.)
6 Tablespoon Olive Oil – (94 Gr.)
1 1/2 Tablespoon Kosher Salt
1/4 Cup Semolina Flour – Optional – (It is used to ease the pizza to slide from the pizza peel or the pizza stone in the oven) – White flour will do if you do not have semolina flour)

1 Small Can of Whole Tomatoes
1 Teaspoon Salt
1/2 teaspoon of Dried Oregano
1/2 teaspoon of Dried Basil
1 Teaspoon of Olive Oil
Crush the tomatoes by hand and include the salt, oregano and basil. That’s it ! No cooking required.

If you are using a stand mixer, pour the water, sugar and yeast in the bowl and mix well. Let the yeast bloom for about 10 minutes to make sure it is alive. You will see bubbles start forming at the top. It is ready ! Pour the remaining ingredients; flour, salt and olive oil in the same bowl and knead at medium speed for about 12 minutes. The dough should be very soft and elastic. The best way to make sure the dough is ready, is press a finger in the dough and if it bounces back, it is ready.
Cover the dough and let it rise for 1 hour. It should almost double in size. For much better results, cover the bowl with cling film and let it rest in the refrigerator overnight. Your dough will certainly be more flavourful with a slight sourdough taste.
The following day, remove the dough from the fridge and let it rest at room temperature. Cut the dough in 4 equal pieces and roll them in a ball. Let the dough rest for 10 minutes. In the meantime, preheat your over at 230-260 Celsius.
Once the dough has tested, take one portion and start by poking the dough with your fingertips. Then, stretch and press the dough into a thin crust. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
If you have a pizza stone, place it in the over so it has time to heat up.
You can use an inverted baking sheet and sprinkle it with Semolina flour.
Add the sauce and ingredients of your preference.
Bake for 15 minutes – I rotate the pizza after 7 minutes and bake until the crust and cheese look golden brown and the bottom of the dough is also crispy.

2 thoughts on “Pizza Napoletana

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  1. Allo René

    Your recipes all look amazing. I want to try your pizza dough. How much Semolina Flour do you use. It only says ¼, is that a cup.


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    1. Hi Jean – Thanks for your kind works – This is a great recipe – It makes 4 Medium Size Pizzas – 1/4 Cup of Semolina flour is to place on your tray, to prevent the dough from sticking – You can use flour as well if you move fast, otherwise the dough might stick to the board. Best regards. ReneB


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