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Neapolitan Pizza originated in Naples, Italy and is known for its soft, airy crust, lightly charred edges, simple fresh toppings, and quick high-heat cooking. Traditional Neapolita
One serving of Neopolitian Pizza 2 Day has about 1372 calories, 75g protein, 198g carbs and 31g fat, and takes about 50 minutes to make. Get the full nutrition breakdown with Rasora AI.
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Nutrition
1372kcal
Calories
75g
Protein
198g
Carbs
31g
Fat
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Ingredients
- 1250 g 00 Flour
- 825 g Water
- 3 g Yeast
- 25 g Salt
- 800 g Fresh mozzarella
- 640 g Tomato sauce
Instructions
- 01
DAY 1 10:00 AM — Activate yeast Take 75g of water warm it Add 3g yeast + pinch sugar Rest: 5–10 min (counter)
- 02
10:10 AM Add 1200g flour to bowl Add 750g water + 75g yeast water Mix with spatula Add 25g salt sprinkle between mixing
- 03
Close bowl with cap Rest on counter for 15min
- 04
10:30 AM Knead 15 min with hands
- 05
Short rest Cover dough Rest: 20–30 min (counter)
- 06
Do not knead again Just stretch and fold to tighten the gluten Rest 20min Goal is to get gluten tighten until you get to the point Repeat stretch anf fold Rest 20min Resting and not kneading is important
- 07
Once you feel dough is ready Prepare tray Lightly coat with olive oil
- 08
Make balls Divide into 5 balls (~275g each) 👉 Balling method: Fold edges into center Flip Tighten on counter 👉 Create surface tension (VERY IMPORTANT)
- 09
Into fridge Place balls in tray (space between) Lightly oil top (optional) Cover tightly 📍 Location: Fridge (middle shelf) ❄️ Fermentation time Minimum: 24 hours Best: 24–48 hours Max: 72 hours
- 10
DAY 2 — MAKING PIZZA (Example: want pizza at 6 PM) 2:00 PM — Take dough out Keep in same tray Keep covered 2:00–6:00 PM — Final rest Room temp (counter) 3–4 hours 🧪 Check readiness Puffy Soft Finger press → slow spring back
- 11
🍕 MAKING PIZZA 1. Prep surface Light flour or semolina 2. Remove dough Dust top with flour Use scraper Lift gently 3. Shape (NO kneading) Press center with fingers Push air outward Leave edges untouched 4. Stretch Use hands / knuckles Rotate gently 5. Add toppings Light sauce Mozzarella (dried) Olive oil Basil 6. Bake Preheat stone: 550–600°F (30 min) Bake: 4–6 minutes Rotate halfway
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