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<\/figure>What was the highlight? My sister and I took a pizza class and learned firsthand how to make authentic Neapolitan pizza. We first mixed the dough, kneaded it for a long time, and shaped it. Then we learned which ingredients are typically used for a Neapolitan pizza. After that, we went to the kitchen and got to work. How do you shape the dough? How much tomato sauce and cheese do you need? What's the best way to transfer the pizza to the oven? I highly recommend taking a class there if you ever find yourself in Naples on vacation!<\/p>\n<\/div><\/div>\n\n\n\n
What ingredients do you need for a Neapolitan Sourdough Pizza?<\/h2>\n\n\n\n
Flour: Italian flour Typo 00** (preferably Caputo, see remarks)<\/strong>: Pizza is usually baked with flour that has a high protein content. This allows it to absorb a lot of water and creates a nice oven spring. You best put your trust in Caputo's Typo 00 flour. I also like to add a little pizza flour (for longer dough fermentation) or German type 812 wheat flour.<\/p>\n\n\n\n Tomatoes: San Marzano tomatoes*** (see remarks)<\/strong>: These tomatoes are traditionally used in Naples for Neapolitan pizza. They are slightly sweeter and more delicate in flavor than the classic pur\u00e9ed tomatoes you can find in German supermarkets. For the authentic taste, I highly recommend using Italian San Marzano tomatoes.<\/p>\n\n\n\n Cheese: Fior di Latte<\/strong>: This Italian mozzarella is made fresh from cow's milk and is used in Naples to make Neapolitan pizza. If you've ever used a piece of mozzarella from the supermarket to make pizza, you've probably noticed that it melts completely differently than you're used to from a good pizza... For this reason, I can only recommend using the original Fior di Latte mozzarella. Unfortunately, importing this cheese isn't as easy as importing the other ingredients. A quick internet search will surely lead you to an online retailer who imports this cheese fresh from Italy every week and ships it cooled straight away via post within Germany. I've had very good experiences with this supplier; the cheese arrived without any interruption in the cold chain. It freezes wonderfully until you find the time to use it.<\/p>\n\n\n\n For this recipe I have relied heavily on the \u201cSourdough Pizza Crust\u201d recipe<\/a> by \u201cLittle Spoon Farm\u201d<\/a> It's not a long, time-consuming, or complicated recipe, and it's quick and easy to throw together. I've made a few minor adjustments here and there to adapt it to the flour I'm using and to give the dough a bit more strength through kneading. I've found that the dough can easily tear during shaping if you haven't built up enough gluten by extended kneading and if the dough doesn't pass the \"window test.\" I'm also happy to share with you in my recipe which ingredients are best used for a classic Neapolitan Margherita pizza topping.<\/p>\n\n\n\n The biggest challenge when baking pizza at home is certainly the oven. Real stone ovens in pizzerias can reach temperatures that our home ovens can only dream of! And this is often the reason why homemade pizza doesn't taste quite as good as the one from the Italian restaurant around the corner... But there are solutions to this problem too!<\/p>\n\n\n\n There are a variety of pizza ovens available for home use that reach significantly higher temperatures than your standard oven. They can use different technologies, such as gas or electric, and they come in a variety of shapes and sizes. I bought an electric pizza oven* (see remarks) just a few weeks ago and can highly recommend it! It reaches temperatures of up to 840 \u00b0F (450 \u00b0C) and cooks your pizza to perfection in just 2 minutes! It also comes with a pizza shovel, and the door keeps smoke to a minimum, meaning you can use it indoors. I definitely recommend it!<\/p>\n\n\n\n If you don't want to have another kitchen appliance taking up space, or if the price seems a bit high for authentic pizza joy, you can of course continue to bake your pizza in your home oven. In that case, I would at least recommend investing in a pizza stone, which you heat up along with the oven and then bake the pizza on. The \u20ac 10 for a pizza stone is definitely worth it in exchange for a crispier pizza!<\/p>\n\n\n\n In terms of timing, I prefer to follow the following baking schedule for this recipe:<\/p>\n\n\n\n Certainly, no one has ever been born a pizza maker, and it takes a bit of practice to master all the techniques to reliably make a good pizza every time. Feel free to share your first attempts or progress in the comments! I'm always happy to answer any questions as well!<\/p>\n\n\n\n If you now feel even more like baking with sourdough, you will find here<\/a> all my sourdough recipes!<\/p>\n\n\n\n\n\nRecipe for Sourdough Pizza<\/h2>\n\n\n\n
Home Oven or Pizza Oven?<\/h2>\n\n\n\n
Baking Schedule<\/h2>\n\n\n\n
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