Neapolitan pizza with mother yeast, the recipe made in Naples

Neapolitan pizza with mother yeast, the recipe made in Naples

The Neapolitan pizza is the dish that makes everyone happy par excellence. Who doesn’t like Margherita pizza? Yes, because that is the real Neapolitan recipe.

Neapolitan pizza with mother yeast

The Queen’s desire to eat something special and delight the palate, this is the story of pizza Margherita, which takes its name from the Queen of the same name, on the occasion of the arrival in Naples of King Umberto I of Savoy, in a Naples dedicated to excellence that one day would dominate all over the world: Neapolitan pizza. Exported everywhere and with a thousand recipes. Today we give you the recipe made in Naples, with mother yeast, more digestible and light.

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  • 1 kg farina W330
  • wholemeal flour a handful
  • 180 g mother yeast
  • 650 ml water
  • 40 ml extra virgin olive oil
  • sale
  • Tomato puree to taste
  • 70 g mozzarella
  • fresh basil

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Neapolitan pizza with mother yeast, the recipe made in Naples. Method

We use a planetary mixer to mix well and pour the mother yeast, water (600 ml) into the container. Dissolve the yeast with a blender then add the W330 flour and a little wholemeal flour and mix well, salting the dough as you prefer. But be careful, the salt must be dissolved in the remaining 50 ml of water. Let’s pour it into the mixture and knead.

When it is well strung then put it in an oiled container and let it rest for 1 hour. After the time has elapsed, let’s fold it and every 20 minutes pulling the flaps from the outside towards the inside or rather towards the center. Let’s do it twice and then put it in the fridge for 14 hours covered with cling film in a bowl. After 14 hours let’s take it out and wait two hours before working it. We form loaves of about 200 g each and place the dough on a work surface that we will have sprinkled with flour.

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We roll out the pieces with a rolling pin giving the round shape and let it rise for 4 hours. We turn on the oven to the maximum and roll out our pizza and season it with tomato, oil, salt and bake it for about 10 minutes. We add the mozzarella and bake for another 10 minutes. Here it is, our home made Neapolitan pizza with mother yeast.

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