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440 grams

Fresh brewer's yeast

3 grams

Type 00 wheat flour

720 grams


18 grams

Extra virgin olive oil

to taste

Tomato pulp

600 grams

Mozzarella, Fior di latte

400 grams


14 leafs

Bakery products from Italy - Calabria



vegetarian with gluten with lactose high in iron high in calcium high in potassium

ready in

10 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Neapolitan method pizza

Daisy step 1

step 1

Pour lukewarm water into a large container and dissolve the fresh yeast

Daisy step 2

step 2

Begin to pour the sifted flour and mix vigorously to incorporate oxygen

Daisy step 3

step 3

When the flour is almost finished add the salt

Daisy step 4

step 4

Work the dough in the bowl and transfer it to a work surface

Daisy step 5

step 5

Worked still lengthening and folding it on itself, give a couple of folds of folds and let it rest for half an hour under the bowl

Daisy step 6

step 6

Give still a turn of folds and let rest another half hour

Daisy step 7

step 7

Repeat the folds, roll and put in peeled container covered with film making it rest 2h

Daisy step 8

step 8

Proceed with the stifling and the shaping of the dough, bringing them well and placing them in a leavening box for about 6 hours

Daisy step 9

step 9

Spread the dough with your hands from the center to the outside, fill with tomato and mozzarella

Daisy step 10

step 10

Who owns a suitable oven can bake at 450 degrees for 60-90 seconds. With traditional oven maximum temperature 10 minutes on the base of the oven and finish 2-3 with the grill on

Daisy step 11

step 11

Decorate with basil leaves and a turn of extra virgin olive oil

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