Pizza Napoletana Verace

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.

After roughly 2 hours, divide into dough balls of the size you like to serve (180 to 250 grams), and allow to rest in a closed container at room temperature (around 25C) for 5 to 6 hours, until dough balls have doubled in size.

When ready, stretch the dough, using only your hands, by applying pressure from the center towards the edges, thus pushing the gas trapped in the dough towards the border (cornicione), , and then by pulling on side of the dough while holding the opposite side Until you have formed a disc of roughly 30-35 cm in diameter.