Pizza – my slow and nearly authentic recipe

Pizza - My slow and nearly authentic recipe

  • Servings: 8
  • Difficulty: not difficult, just slow
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Pizza Pizza Pizza, I cannot live without it! I’d rather eat pizza in a proper Pizzeria with a Wood Fired Oven, but it is not always possible. Therefore, as a non Napolitan  (Pizza was born in Napoli) I attempt to make a Pizza experience at home. I use a Kitchen Robot to help with the kneading process.

This recipe is inspired by the “official recipe” written by Associazione Verace Napoletana Pizza , which you can find here.

Because I have modified the original recipe and because I am not using a Wood Fired Oven, by the Italian Law, my pizza is not “verace/authentic”.

The original recipe asks to use 25-27gr of salt. Because I am cooking this pizza for my young daughter I reduced this quantity. Also, the original recipe only requires 1.5gr of fresh yeast. Because I want to speed up on the process I have doubled the required yeast (3 to 5gr in total) and shortened the waiting time.

Last, I have added 1tbsp of olive oil, as I don’t have a wood fired oven and I need the dough to retain more elasticity and moisture during the cooking process.


    Ingredients for the dough:

  • 900gr 00 grade flour
  • 500ml lukewarm water
  • 3 to 5gr fresh yeast (the original recipe calls for 1.5gr)
  • 15gr salt (the original recipe calls for 25-27gr)
  • 1tbsp of olive oil.

    Equipment (optional):

  • Pizza stone (“pietra refrattaria”).

    For the topping:

  • Tin of tomatoes
  • Mozzarella, chopped 
  • – Olive oil,  salt, pepper, oregano and basil


    Directions for the dough:

  1. 11:00 am: put the salt in a small bowl and add part of the water. Stir until the salt has dissolved.
  2. 11:02 am: add the yeast in the bowl with the rest of the water. Stir until the yeast has dissolved. Add the oil.
  3. 11:04 am: put the flour in the Kitchen Robot bowl and keep on minimum speed. Slowly add the yeasty water, then the salty water. Let it knead for 15min at low speed.
  4. 11:15 am: keep the dough in the bowl and cover it with a humid cloth and let it rest of 1.5/2 hours, until doubled in size.
  5. 1:00 pm: prepare the “panetti” (small balls of dough). Each panetto will have to be 180-200gr.
  6. 1:30 pm: dust with flour the panetti.
  7. 1:32 pm: cover the panetti with clingfilm and let rise for 3 to 6 hours.
  8. Dinner time: preheat the oven at 275°C. Dust with flour (I use semolina flour) your surface and place one panetto. With the tip of your fingers gently tap in the centre of the panetto and at the same time make it turn clockwise (like a vinyl). As the disk gets bigger, use the full length of your fingers until you can pat/turn the disk with the whole of your hands. I do sometimes attempt some acrobatic pizza spreading, but it is not always successful.
  9. Dust with flour a large cutting board and place the fully extended disk. Put 3 tbsp of chopped tomatoes, then the mozzarella and 1 tbsp of olive oil. Put in the oven.


    I have developed the following system to obtain the best result.

  11. Cook 4 minutes at 275°C, then switch to grill assisted oven for 2.5 minutes (our oven will keep max. 230°C when in grill assisted mode).
  12. Bring back the oven to 275°C and cook the next pizza, until you are done.
  13. Eat.