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Napolitan Pizza


50g of mother dough (if you never did sourdough bred just googlit to learn how to make your own mother dough o masa madre in spanish)

1.7kg of italina 00 flour

40g of fresh yeast

50g of see salt

1l of cold water (it will depend on the humidity of the room and the type of flour)


Mix all ingridients and live it to rise at least 20 hrs

some recomendations:

- If you dont have a pizza oven then you can cook a bit the pizza before you add the tomato and cheese

- You can keep the dough in the fridge for many days but take it at least 2 hours before you use it

- For the tomato sause just chopp finaly a can of tomato and don't cook it add a bit of salt and crushed dry oregano if you want.