Pizza Napoletana (Contemporary Neapolitan)

How to make Contemporary Neapolitan pizza at home - key difference is higher hydration compared to Traditional Neapolitan pizza

Pizza Napoletana (Contemporary Neapolitan)

How to make Contemporary Neapolitan pizza at home - key difference is higher hydration compared to Traditional Neapolitan pizza

Preparation - be ready at least 60h before you want pizza

Long fermentation is key to prepare pizza with perfect taste

Day 1 - poolish

Prepare preferment for pizza with 100% hydration (same amount of water and flour). I usually prepare 20-30% poolish of total flour weight (e.g., If i want 1kg of flour, poolish usually will be 300g total. So for poolish I will prepare 150g of 00 flour (manitoba - stronger flour; about 13-14g of proteins) and 150g of water. Mix that well together until you have compact dough. I am doing this part at 7PM.

Day 2 - mix the dough

7PM - mix other ingredients with poolish; start with wet one. For example I've prepare 1kg of flour, and I want 68% hydration, so there should be total of 680g of water (remember 150g is already in poolish). First I add 530g of water direct to poolish, mix it well until combined (and its easier to "clean" the container of poolish, then all together I pour into bigger container. Then i add salt (about 3 - 3,5% depends on which "public" is going to eat pizzas) and mix again with liquid part of dough. When all is combined well, I add rest of the 00 flour (now I use "normal" 00 flour about 12g of proteins W280) which is 850g of flour. Mix the dough with your hands around 10 minutes, and if you have food thermometer - mix until 23-24 degree Celsius. After you are done, cover dough ball with container on kitchen countertop for 15 minutes.

After 15minutes do few stretch & fold action until dough ball is smooth, put dough in the container with lid for 1-2hours.

After 1-2h - pull the dough out and prepare the dough for "balling"

"Cut" out the 280g balls, and store them into container and put everything in the fridge.

Day 3 - pizza time

Depending on room temperature, pull out the dough from the fridge 2-6h before baking (e.g. 2h in summer time, 6h in winter time). You don't want to have overproofed dough balls - it is not the problem but it is a lot harder to work with it later

overproofed dough balls

better dough balls for begginers

I have pizza oven, you can use normal oven with this dough but don't expect result as here

even the sweet pizzas

The crust should be crunchy from the outside and soft and airy from the inside

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