24-Hour Neapolitan Pizza Following AVPN Rules
True Neapolitan pizza made at home. A long rise, a light and crispy rim, and a soft interior make this pizza taste like it's from an Italian pizzeria. If you're looking for an AVPN Neapolitan pizza dough recipe made with 00 flour, this one is perfect.
Prep time
40 min
Cook time
3 min
Total
43 min
Servings
4
Difficulty
Średni
Ingredients
Dough
- 660 gtype 00 flour (ideally suited for Neapolitan pizza)
- 400 gwater (room temperature)
- 20 gsalt
- ¼ gfresh yeast (or about 0.08 g instant dry yeast)
Classic toppings
- San Marzano tomatoes
- fior di latte mozzarella or mozzarella di bufala
- fresh basil
- olive oil
Instructions
- 1
Pour the water into a bowl and add the salt. Mix until dissolved.
- 2
Add half of the flour and start mixing.
- 3
Add the second half of the flour and knead briefly until the ingredients come together.
- 4
Add the yeast and knead the dough for about 10 minutes, until it's smooth and elastic.
- 5
Let the dough rest covered for 1-3 hours at room temperature.
- 6
Divide the dough into 4 equal parts. Shape each part into a tightly tensioned ball.
- 7
Transfer the balls into a container and let them ferment for 21-22 hours at around 20°C.
- 8
Before baking, stretch the pizza dough by hand without using a rolling pin.
- 9
Bake the pizza on a maximally preheated pizza stone or steel.
Tip
The better you preheat the stone or steel, the more the pizza will resemble a real Neapolitan pizza from a wood-fired oven.
Common mistake
Don't use a rolling pin to stretch the dough, as it will push all the air out of the rim and the pizza won't be light.
Serving suggestion
Tastes best right after baking, with olive oil, fresh basil, and simple Italian toppings.
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