The recipe for the Pizza Napoletana Verace is given with the amount of water as a constant and the rest of the ingredients as variables, the result can therefore vary somewhat, but to be true to its name, should respect the limits set forth by the Disciplinare per la Pizza Verace Napoletana
To anybody starting out, I like to suggest starting with less hydrated mixtures; when you have reached a level of comfort with your dough, try pushing the hydration to higher levels, and see how the dough behaves!
Also, bear in mind that different flours will be able to absorb different quantity of water, always use good quality ingredients for the best results!
- 1 Liter of Water
- 1700-1800 grams of flour
- 3 grams of fresh yeast
- 50-55 grams of salt
If using a mixer, poor all the water in the mixer bowl, add the salt and mix well, ensuring it dissolves uniformly. Add roughly 10% of the flour, start the mixer on low and add the yeast. After the yeast has dissolved, start pouring the remaining flour, in small increments, until your dough is soft, elastic and not stick. Once you are happy with your mass, remove from the bowl and let it rise for around 30 min. to 2 hours on a clean surface, covered by a moist towel or clean film.