THE OG - Neapolitan-style Pizza
- The dough must be made with only water, yeast, salt and flour.
- Ingredients must be mixed in order, starting with the water.
- The final dough must be sticky, soft, elastic and easily removed from the surface.
- The dough must be allowed to rest at 23 °C.
- The dough must be allowed to rest twice.
- The base must be stretched by hand.
- The middle of the bases must be less than .25-centimetre thick, and the edges about 2.5 centimetres high.
- The dough must be cooked in a wood oven at around 450 to 510 °C for between 60 to 90 seconds.
Traditionally, the Margherita and marinara are the pizzas of choice for a Neapolitan pie. Regardless, the toppings should be of utmost quality and preferably sourced from Campania, the region of Italy to which Naples belongs. Our Classic Pizza Dough is a simple recipe to follow, but a complicated one to master. That said, even a Neapolitan pizza novice can make something mouth-wateringly delicious with the right ingredients and a little practice.