Making Neapolitan pizza is a bit of an art, so Blix have teamed up with the Italian restaurant chain Rossopomodoro to bring you this simple and authentic recipe that anyone can use at home.
This Neapolitan pizza dough recipe creates six to eight 12” pizzas, so if you are just looking for one or two, make sure you divide the numbers, or you’ll be left with lots of extra dough!
- 1 litre of water
- 30 grams of salt
- 5 grams of fresh yeast
- 1.7kg of 00 caputo flour (extra-fine plain flour will do in a pinch)
- 2 tablespoons of olive oil (necessary for home baking!)
- Your choice of toppings (don’t forget the San Marzano tomatoes and buffalo mozzarella)
- Mix salt and water
- Add half of the flour, the yeast and the olive oil, then mix
- Slowly incorporate the rest of flour until your dough can be removed from the bowl in one piece
- Cover with cling film and leave at room temperature for one hour
- Split dough into 6-8 equal portions
- Place the dough balls on a greaseproof paper tray and leave them to rise, covered with cling film, for between 3-36 hours
- After rising, hand-stretch the dough on a tray to a thickness of 3mm and add tomato, mozzarella and the toppings of your choice
- Bake at 220 degrees until the crust is golden (7 to 10 minutes). Keep watching your pizza!
And that’s it. You’ve got your succulent Neapolitan pizza, containing half the calories and sugars of your typical takeaway brand.
Eat up, enjoy and forget about living with that post-pizza guilt!