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True Neapolitan




Type 00 wheat flour

830 grams


500 mL


25 grams

Fresh brewer's yeast

1 gram

Mozzarella, Fior di latte

300 grams

Tomato pulp

400 grams

Extra virgin olive oil

to taste

Bakery products from Italy - Campania

True Neapolitan

True Neapolitan

vegetarian with gluten with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

7 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

True Neapolitan

Neapolitan true pizza

True Neapolitan step 1

step 1

Dissolve the salt in water and pour 10% of the sieved flour

True Neapolitan step 2

step 2

Mix well until you get a batter, then insert the yeast dissolved in very little water

True Neapolitan step 3

step 3

Add the flour a little at a time and mix well by twirling the bowl

True Neapolitan step 4

step 4

When the dough begins to take the rope, continue kneading by sinking the knuckles from the outside of the bowl inward to incorporate air

True Neapolitan step 5

step 5

When the dough begins to come off the bowl, transfer it to a pastry board

True Neapolitan step 6

step 6

Work it well with the knuckles, always closing it on itself in order to strengthen the glutinic mesh for a couple of minutes

True Neapolitan step 7

step 7

Once the dough is done, let it rest for 10 minutes under the bowl,

True Neapolitan step 8

step 8

Giving around folds, now it will look nice smooth

True Neapolitan step 9

step 9

Place it in an oiled container for two hours

True Neapolitan step 10

step 10

Divide the dough into portions of about 250 grams and form the balls, closing them well

True Neapolitan step 11

step 11

Place the panielli to rise in a sealed container for about 5-6 hours

True Neapolitan step 12

step 12

Spread with the hands from the center outwards so as to form the cornice, fill and bake. The true requires temperatures above 400 degrees reachable with a wood oven or an electric Effeuno type, with the oven I suggest the pan / grill method

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