Il segreto dell'impasto della vera pizza napoletana
Scopri l'esatta idratazione, il lievito e il tempo di riposo necessari per ottenere croste soffici e perfette.
Making authentic Neapolitan pizza at home might seem daunting, but it all comes down to the perfect dough. With just four ingredients—flour, water, salt, and yeast—you can create a masterpiece.
The Importance of Flour
The type of flour you use is critical. For Neapolitan pizza, "00" (doppio zero) flour is the gold standard. It is finely milled and has the ideal protein content for a long, slow fermentation, resulting in a crust that is both crisp and chewy.
Hydration is Key
Hydration refers to the ratio of water to flour. Authentic Neapolitan dough typically has a hydration level around 60-65%. This balance allows the dough to be workable without becoming a sticky mess.
The Waiting Game
Time is the secret ingredient. While you can make a quick dough in a few hours, letting the dough rest in the refrigerator for 24 to 72 hours (cold fermentation) develops incredible flavor and texture.