PIZZA NAPOLETANA FACILE: La Ricetta di Malati di Pizza

Introduction

This tutorial provides a straightforward guide to making authentic Pizza Napoletana, inspired by the recipe from the YouTube channel Malati di Pizza. Perfect for home cooks and pizza enthusiasts, this step-by-step guide will help you achieve a delicious, traditional Neapolitan pizza using simple ingredients and techniques.

Step 1: Gather Your Ingredients

To make Pizza Napoletana, you'll need the following ingredients:

• 1 kg of Type 0 flour (such as La Mediterranea)
• 600 ml of water (room temperature)
• 25 g of sea salt
• 3 g of dry yeast (or 10 g of fresh yeast)
• A sprinkle of semolina flour (for dusting)

Practical Tips

• Use high-quality flour for the best results. Type 0 flour is ideal for pizza dough.
• Ensure your water is at room temperature to help activate the yeast.

Step 2: Prepare the Dough

1. Mix Ingredients

   • In a large bowl, combine the flour and dry yeast.
   • Gradually add the water while mixing with your hands or a wooden spoon.

2. Add Salt

   • Once the mixture is combined, add the sea salt.
   • Continue mixing until the dough starts to form.

3. Knead the Dough

   • Transfer the dough onto a floured surface and knead for about 10 minutes.
   • Look for a smooth and elastic texture.

Common Pitfalls to Avoid

• Do not add salt directly to the yeast, as it can kill the yeast and prevent the dough from rising.
• Avoid over-kneading, which can make the dough tough.

Step 3: Let the Dough Rise

1. First Rise

   • Place the kneaded dough in a bowl and cover it with a damp cloth.
   • Let it rise for about 2 hours at room temperature until it doubles in size.

2. Divide the Dough

   • After the first rise, gently deflate the dough and divide it into four equal pieces.
   • Shape each piece into a ball.

3. Second Rise

   • Place the dough balls onto a floured surface, cover them again, and let them rest for another 2 hours.

Practical Advice

• For better flavor, you can let the dough rise in the refrigerator overnight.

Step 4: Shape the Pizza

1. Preheat the Oven

   • Preheat your oven to the highest setting (around 250°C or 482°F).
   • If you have a pizza stone, place it in the oven to heat up.

2. Form the Base

   • Take one dough ball and flatten it gently with your fingers.
   • Stretch it outwards with your hands, maintaining a thicker edge for the crust.

Tips for Shaping

• Avoid using a rolling pin, as it can deflate the dough and impact the texture.
• Work quickly to maintain the dough's elasticity.

Step 5: Add Toppings

1. Sauce and Cheese

   • Spread a thin layer of crushed tomatoes over the base.
   • Add fresh mozzarella cheese, torn into pieces.

2. Seasoning

   • Sprinkle with salt, fresh basil leaves, and a drizzle of olive oil.

Real-World Applications

• Customize your toppings based on personal preferences, but keep it simple for a classic Neapolitan flavor.

Step 6: Bake the Pizza

1. Transfer to Oven

   • Use a pizza peel or a baking tray to transfer the pizza onto the hot pizza stone or oven rack.

2. Bake Time

   • Bake for about 10-15 minutes or until the crust is golden brown and the cheese is bubbly.

Common Pitfalls to Avoid

• Avoid overcrowding the pizza with toppings, as this can result in a soggy crust.

Conclusion

You have now created your own Pizza Napoletana from scratch! Remember to practice your dough-making and shaping techniques to improve over time. Enjoy your delicious pizza with friends and family, and feel free to experiment with different toppings in the future. Happy pizza making!