Blog Post

Pizza Napoletana Recipe

A wood fired oven cooks a pizza to perfection! Here’s an easy way to make your own pizza dough. The benefit of making your own dough is that it is surprisingly less time-consuming than going out and buying it, and you get an incredible pizza. (And you will become the most popular hangout in the neighborhood.)

Basic Pizza Dough

Sponge:

  • 1 package (2½ teaspoons) active dry yeast
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 1 tablespoon flour

Dough:

  • 1 sponge (recipe above)
  • 4½ cups (approx.) flour, sifted
  • 1 cup (approx.) lukewarm water
  • 2 tablespoons olive oil
  • 1 tablespoon salt

Step One:
In a large bowl combine all sponge ingredients. Whisk well. Cover with a cloth and let sit 15 minutes. Sponge mixture should look foamy. If it does not look foamy, redo by either cooling or lowering the temperature of the water. If you do this 2 times and yeast does not look foamy, you may need new yeast.

Step Two:
To make the dough, add 4 cups of flour (setting aside the half a cup for dusting later), 1 cup of warm water, 2 tablespoons of olive oil, and the 1 tablespoon of salt into the bowl with the sponge mixture.

Mix well in a mixer or a food processor with a dough hook for 5 to 6 minutes. Alternatively you can mix by hand, keeping in mind that the dough will be and should be very sticky, so flour your hands.

Step Three:
Divide the dough into 4 quarters (we use a scale) and shape into slightly round disks for ten inch pizzas. For larger pizzas divide into three pieces. Lightly flour four 8-inch Tupperware type containers and put one ball of dough in each one. Put the lid on and let dough rise 2 hours in a consistently warm environment.

TIP:

Spread one cup of flour on a good size dinner plate, remove the dough from the container, lay it on the flour in the plate and press gently, flipping it over and flouring the other side as well. This will make the job easier when you shape and work your dough.

Makes four, 8 to 10-inch crusts that can be garnished with the toppings of your choice.

Place your shaped pizza dough on a wood peel [link to accessories]. Your oven should be pre-heated at about 750F and the fire pushed to one side. Garnish your pizza and place on hot oven floor. After about 1 _ minute, rotate your pizza so that the other side is facing the fire. This is easily done with a pizza turner [link to accessories]. It takes your pizza about 3 minutes to be bubbly and ready to enjoy.

A word about the ingredients:

The better quality the ingredients are, the tastier the pizza… this is especially true in the choice of cheese. We prefer to use fresh mozzarella cheese for our pizza. Other good cheeses that can be used with great success: Italian fontina, gorgonzola, pecorino. Brie and goat cheeses are also very tasty on pizza. Experiment.

TIP:

Cut your cheese in cubes instead of shredding it, this avoids it getting burned.

No need to cook tomato sauce as you would for pasta. Just use crushed tomato sauce from the can, spooning it over the dough in circular motion.

Buon appetito from Los Angeles Ovenworks!

Do you want to make mouth-watering recipes like this?
Click here to see our wood-fired ovens for the home.

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Comments (5)

  1. Linda June 15, 2018 at 10:43 am Reply

    I made this recipe exactly as written. The dough was not just sticky, I could almost pour out of bowl. 2 cups liquid seem excessive for only 4 cups of flour. Was this a misprint? I have yet to form into pizza rounds, but not expecting that to go well. Would appreciate feedback. Thanks!

    1. Anna July 18, 2018 at 3:17 pm Reply

      Hi Linda.
      The recipe actually calls for 4 1/2 cups of flour. We use all-purpose organic flour and this works well. However, keep in mind that some flours may need more or less water… Hope your batch came out tasty.

  2. Nancy July 18, 2018 at 11:32 am Reply

    Linda Ash you are mixing the dough and you find that it’s not of the right consistency you can add more flour. I’ve made this recipe many times and each time it’s come out well. It might have been one time that I had to add some more flour but that was maybe my first time. I follow this recipe exactly

  3. Anna July 18, 2018 at 3:18 pm Reply

    Hi Linda.
    The recipe actually calls for 4 1/2 cups of flour. We use all-purpose organic flour and this works well. However, keep in mind that some flours may need more or less water… Hope your batch came out tasty.

  4. Catherine November 22, 2018 at 9:57 am Reply

    Best dough recipe ever. A year ago my husband bought me a Blackstone pizza oven and I went on a quest for the best crust. After countless recipies tried over the past year, I always come back to this one. The sticky dough is something that you used to working with after a while and makes a big difference in the end product. I’ve always used a stand mixed and never had problems. I know I should also use higher quality flour, however all purpose is all I’ve ever used and it works just fine. Not only do I love this for pizza, but it’s also a good base dough for rolls, focaccia, any type of bread really. 10/10 recommend this recipe.

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