Pizza Napolitana Perfecta en Horno Casero: Guía Paso a Paso (Receta Fácil)

Introduction

This tutorial will guide you through the process of making perfect Neapolitan pizza at home, even with an oven that doesn't exceed 250ºC. Using a high-hydration dough and a double cooking method, you'll learn to create delicious pizzas that rival those from a traditional pizzeria.

Step 1: Understand the Dough Type

• We will use a high-hydration dough, which is essential for achieving the light and airy texture characteristic of Neapolitan pizza.
• High hydration means the dough contains a higher percentage of water compared to flour, resulting in a more elastic and easier-to-work-with dough.

Step 2: Choose the Right Flour

• Use a mix of flours for the best results:
  • 00 flour: This finely milled flour is ideal for pizza due to its high gluten content.
  • Bread flour: Can be blended with 00 flour to enhance gluten development.

Step 3: Prepare the Dough

1. Combine the following ingredients:
   • 500g of flour (mix of 00 and bread flour)
   • 325ml of water (room temperature)
   • 10g of salt
   • 2g of dry yeast
2. Mix until you achieve a shaggy dough.
3. Let it rest for about 30 minutes for autolyse, allowing the flour to absorb water.

Step 4: Perform the First Set of Folds

• After the autolyse, stretch and fold the dough:
  • Pull one side of the dough over to the opposite side.
  • Rotate the bowl and repeat this process for all sides.
• Cover the dough and let it rise for about 1 to 2 hours until it has doubled in size.

Step 5: Perform the Second Set of Folds

• After the first rise, repeat the folding process.
• This strengthens the dough and helps develop the gluten structure.
• Allow the dough to rest again for about an hour.

Step 6: Divide and Shape the Dough

1. After the second rise, gently divide the dough into equal portions (about 250g each).
2. Shape each portion into a ball (boleado) by tucking the edges into the center.

Step 7: Final Fermentation

• Place the shaped dough balls on a floured surface.
• Cover them with a damp cloth and let them ferment for another 1 to 2 hours.

Step 8: Prepare the Oven

• Preheat your oven to the highest temperature (around 250ºC).
• If you have a pizza stone, place it in the oven to heat up as well.

Step 9: Assemble the Pizza

1. Lightly flour your work surface and stretch the dough ball into a circular base, about 10-12 inches in diameter.
2. Add your desired toppings:
   • Start with a thin layer of tomato sauce.
   • Add mozzarella cheese and any additional toppings like fresh basil or olive oil.

Step 10: First Cooking

• Place the pizza in the hot oven (or on the pizza stone) for about 5-7 minutes.
• The crust should begin to rise and turn golden brown.

Step 11: Final Assembly and Second Cooking

1. After the first cooking, remove the pizza and add any final toppings (e.g., fresh basil).
2. Return the pizza to the oven for an additional 2-3 minutes to finish cooking.

Conclusion

You've successfully made Neapolitan pizza at home using a high-hydration dough and a double cooking method. Remember to practice your dough handling and topping techniques to perfect your pizza-making skills. Enjoy your homemade pizza with friends and family, and consider exploring more recipes or variations as you become more comfortable with the process!