Neapolitan Pizza at home

00:00 The history of pizza & the science behind it
08:16 How to make a Neapolitan Pizza in your home oven

The pizza steel
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Amazing Neapolitan pizza and a low temperature home oven are two things that don’t belong together. Traditional Neapolitan pizzas are originally baked with high temperatures in a wood fired oven. At least that’s what we thought, but if we use the right techniques, a pizza steel and the pizza dough recipe developed by Italian immigrants in the early 1900s, we get something that comes pretty damn close!

How to make New York pizza dough
As with making any pizza, you will need good flour. This recipe is based on leaving the dough to rise overnight in the fridge, so a strong flour is essential. The New York pizza is baked at 250°C (482°F) - 300°C (572°F), a relatively low temperature range compared to those used for Neapolitan pizza. Because of the low temperatures, we do not need type 00 flour. 00 flour is known for its resistance to browning, which is necessary when baking at very high temperatures, but at lower temperatures a dough made with 00 flour will not brown quickly enough. Any high gluten flour, such as type 0 or bread flour, can be used. Plan ahead for 24-72 hours proofing time.

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Ingredients
100% high gluten flour
62 % water
2 % salt
0,25% instant dry yeast
1 % sugar
3 % extra virgin olive oil

Hand kneading
Start by pouring all the water into a bowl. Add the salt, sugar, and yeast, and stir to dissolve. Then, gradually add the flour to your bowl, stirring continuously. As soon as all the flour has been absorbed, begin the first kneading for about 2 minutes. When no dry bits are left, you can add the oil and proceed with the second kneading for about 2 minutes. The dough will still be a bit rough after kneading. Let the dough rest for one hour, then use the fold-and-slap technique; this helps the dough become stronger, which is necessary for the long proofing it will undergo.

Machine mixing
Add all the flour and yeast to the mixing bowl, set the machine to its lowest speed and add about half of the water. Let this knead for a couple of minutes and as soon as the water has been fully absorbed gradually add more water. When about 80% of the water has been added, add salt. Gradually add the rest of the water. Once all the water is incorporated, add the oil and knead for another 2 minutes. The entire kneading process will take about 15 minutes.
Take the dough out of the mixing bowl and give it a few folds and slaps, cover and let it rest for 15 minutes. When this time is up, do another few folds and slaps. This helps the dough become stronger, which is necessary for the long proofing it will undergo.
Cold fermenting & proofing
Most home cooks find it easier to leave the dough for bulk fermentation at this point, making dough balls just a few hours before they want to bake
If you want to stick to how restaurants make their pizzas, you’ll make dough balls before cold fermenting them.

This is how:
Leave the dough to sit at room temperature for 1 hour and then shape the dough into pizza balls. Put the balls into individual lightly greased small containers or into a dough tray. Put the dough container in the refrigerator at 4 to 7°C (39 to 45°F). You can keep the dough in the refrigerator for anywhere from 24 to 72 hours. After taking the dough out of the refrigerator, allow the dough to warm up to room temperature for 2-4 hours. Now it's time to top the dough with your favourite toppings and bake the pizza at a temperature of 250°C (482°F) to 300°C (572°F).

Tips
If you have a pizza steel, heat it up for 30 minutes at the maximum temperature your conventional oven can reach. Then start baking. This way you get a crispy pizza base.

Credits
Video: Loes Korten
Animation: Ayoub Aghbalou
Italian Voice Actor: Giorgio Gasco
Music: Cas van Son & Rowan Hendrix

Concept, Script & Research: Pieter Städler
Caption & Research: Safia Abali
Research: Mr. Moltisanti

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