Homemade Neapolitan Pizza (Margherita & Prosciutto)
ID: 8f2832bb...
Learn how to make authentic Neapolitan pizza from scratch with acclaimed Italian chef Gennaro Contaldo. This recipe guides you through making the perfect dough and features two delicious toppings: a classic Margherita and a savory Prosciutto & Rocket pizza.
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🍳 Cooking Flow
Mix flour, salt, yeast, and water to knead a smooth dough for 10 minutes. → Let the dough rise for 30 minutes, divide into two balls, and rest for another 30 minutes. → Stretch each dough ball by hand, leaving a raised border for the crust. → Spread tomato sauce, parmesan, mozzarella, basil, and olive oil over the base. → Bake at your oven's highest temperature for 8-10 minutes until golden.
Cooking Steps
Brief Cooking Order
Mix flour, salt, yeast, and water to knead a smooth dough for 10 minutes. → Let the dough rise for 30 minutes, divide into two balls, and rest for another 30 minutes. → Stretch each dough ball by hand, leaving a raised border for the crust. → Spread tomato sauce, parmesan, mozzarella, basil, and olive oil over the base. → Bake at your oven's highest temperature for 8-10 minutes until golden.
Introduction
Learn how to make authentic Neapolitan pizza from scratch with acclaimed Italian chef Gennaro Contaldo. This recipe guides you through making the perfect dough and features two delicious toppings: a classic Margherita and a savory Prosciutto & Rocket pizza.
Step 1
Combine 500g of strong flour and 5g of salt in a large bowl, mixing them well with a spoon.
Step 2
Dissolve 10g of fresh yeast in a small bowl with a little of the 325ml lukewarm water. Pour the remaining water into the flour mixture, then add the dissolved yeast.
Step 3
Mix the ingredients together with a spoon, then use your hands to incorporate everything into a rough dough inside the bowl.
Step 4
Transfer the dough onto a clean, lightly floured work surface and knead it thoroughly for about 10 minutes until it becomes smooth and elastic.
Step 5
Shape the dough into a smooth ball, place it back in the bowl, cover it with a damp cloth, and let it rest in a warm place for 30 minutes to double in size.
Ingredients List
Important Notes
Always use strong flour instead of soft flour to ensure a strong gluten structure for stretching.
Yeast does not like direct contact with salt, so ensure the salt is well mixed into the flour first.
Preheat your home oven to its highest possible temperature (220°C - 250°C or higher) for at least 30 minutes to mimic a wood-fired oven.
Do not overload the pizza with wet toppings to prevent the crust from becoming soggy.
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