Mediterranean Pizza with Napoletana Rossa

Introduction 

Type “00” Napoletana Rossa flour is designed to maintain gluten strength for long durations. Its structured yet balanced protein profile makes it ideal for authentic Neapolitan-style pizzas, even with extended cold fermentation. The flour promotes excellent extensibility while preventing excessive toughness in the dough. 

Method 

Mixing 

1. Add 1 kg flour to the mixer and start aerating. 
2. Gradually add 550 ml water along with 10 g dry sourdough/yeast. 
3. Mix for 5 minutes. 
4. Add 27 g salt, followed by the remaining 100 ml water. 
5. Continue mixing until a smooth, elastic dough forms. 
6. Final dough temperature: 23°C 

First Fermentation (Bulk Rise) - Rest the dough for 24 hours at a controlled temperature of 4°C (refrigeration). 

Portioning - Divide the dough into 260 g balls (ideal for Neapolitan pizzas). 

Second Fermentation - Rest the dough balls at room temperature (25–28°C) for 3–4 hours. 

Shaping - Stretch the dough gently on a floured surface—do not use a rolling pin. 

Baking - Top as desired and bake in a pizza oven at 350°C for 2 minutes. 

Enjoy! 

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