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Pizza Napoletana

Pizza Napoletana

INGREDIENTS for 4 Pizzas:

  • 1 Kg Flour for Pizza 
  • 620g Water
  • 3g fresh brewer's yeast
  • 28g of salt
  • 1 tsp extra virgin olive oil
  • pinch of sugar

For the Topping:

  • Peeled or Passata Tomatoes
  • Mozzarella for pizza
  • Salt
  • Oregano
  • Extra virgin olive oil


  1. Dissolve the yeast in the water with the sugar.
  2. Add the water into the flour gradually, only when the previous one is perfectly absorbed.
  3. After adding about 2/3 of the water, add the salt.
  4. Almost at the end of the kneading, add the oil.
  5. Place the dough in a plastic container at room temperature (20-24 ° C) for about 4 hours.
  6. In the meantime, prepare the tomato with salt, oregano and oil in a container.
  7. After leavening, the dough is divided into equal parts of the desired weight and lay down.
  8. Spread the pizzas with the tomato and cook at maximum temperature for 7-10 minutes depending on the oven and temperature.
  9. Remove the pizzas from oven and add the mozzarella with the desired topping.
  10. Cook for another 3-5 minutes, until the mozzarella is melted.

At this point remove the pizzas from the oven, add a drizzle of oil and serve.


To have the best leavening, when mixing the ingredients for the dough, try to keep the yeast and salt separated as much as possible.