Neapolitan Pizza

Traditional Neapolitan pizza with a soft, chewy crust and minimal toppings

neapolitanitaliantraditional

Scale recipe

Pizza Margherita STG Dough 🌾

Traditional dough recipe for Pizza Margherita STG, made with type "00" flour, water, salt, and yeast, and hand-kneaded to perfection.

NeapolitanTraditional

1

Dissolve the yeast in the water and let it sit for 5 minutes.
2

In a large bowl, mix the flour and salt.
3

Add the yeast mixture to the flour and mix until a dough forms.
4

Knead the dough by hand for 10–15 minutes until smooth and elastic.
5

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 8–12 hours (or until doubled in size).
6

Divide the dough into 250g portions and shape into balls.
7

Let the dough balls rest for 1–2 hours before stretching and baking.

Classic combination of tomato sauce, mozzarella, and fresh basil

classiccheese