Making your own pizza? Boretti will help you! This recipe is based on the classic Neapolitan pizza, but as easy as possible. For perfect results, prepare the pizza in the Amalfi Pizza oven, or use a pizza stone to get your regular oven as hot as possible.
From the pizza dough to the topping - with this quick pizza recipe, you'll conjure up Napoli's most beloved dish within a day.
Recipe for 4 pizzas
Preparation time: 45 min
Waiting time: 7 - 9 hours
Plastic container with lid or deep bowl with plate to cover
A pizza oven like the Boretti Amalfi or as an alternative to the regular oven a pizza stone
Optional: food processor
Ingredients for the base
330 ml of water
580 gr 00 flour
3 gr instant yeast (for bread and pizza)
17 gr salt
2 buffalo mozzarella
100 gr Parmigiano Reggiano
1 bottle Passata di pomodoro (400 gr)
Drizzle of extra virgin olive oil
Prepare the pizza dough
1. Put the water and salt in a large bowl and mix well.
2. Add 15% of the flour (about 85 g) and mix with the tips of your fingers.
3. Add the yeast and mix well with the tips of your fingers to make an even porridge.
4. Add the rest of the flour to the mixture and mix well to form a soft dough.
5. Dust the work surface with flour and remove the dough from the bowl. Knead the dough by hand by pushing it away and turning it over. Do this until an even ball forms. Optional: You can also perform this step using a food processor. In that case, use the dough hook.
Letting the dough rest
6. Place the ball back in the mixing bowl with a damp towel over it. Let rest for at least 1 to 2 hours.
7. You can now use the dough from the previous step and turn it in to balls. Using a knife, divide the dough into 4 pieces of about 240 g. Stretch the pieces out, fold at the bottom and roll on the counter top for a while to make smooth round balls.
8. Put the balls in a plastic container with a lid or in a deep bowl with a plate to cover. Make sure a small gap is left open.
Allowing pizza dough to rise
9. Let the dough rise for at least 6 - 8 hours at approx. 20-25˚C. During this time, the pizza balls will increase in size and develop bubbles. Leave the pizza balls alone during rising.
Forming the base
10. After rising, it's time to knead the balls into a pizza. Tip: put a layer of semolina (coarse wheat semolina) on the counter top and on the pizza. This makes kneading and turning easier.
11. Use your fingers to press from the middle of the ball to the sides to create a nice edge on the outside. Also turn the pizza while doing this. After you have created an edge, make the pizza bigger by making a washing motion towards the edge with your middle finger. Flip the pizza in maize flour.
Topping the pizza
12. Once the pizza is the desired size, you can start topping it. Scoop a spoonful of passata into the centre of the pizza and spread it outwards. Start with a small amount, you can always add more. Leave the edges free.
13. Grate some Parmigiano Reggiano over the pizza. Again, start with a small amount.
14. Spread some mozzarella in pieces over the pizza. Be careful not to make the pizza too heavy and not to leave too much moisture in the cheese. Top with a small drizzle of olive oil.
Tip: Place the mozzarella on a dish beforehand so that it can drain and lose as much moisture as possible.
Bake off pizza
15. If you are going to bake the pizza in the Amalfi pizza oven, maintain a temperature of 400˚C. Slide the pizza into the oven with the pizza scoop, turning it regularly for even cooking. After 1 to 2 minutes, the pizza is ready. The Amalfi is big enough for two medium pizzas. If you prepare the pizza in your regular oven, set the oven to the highest temperature and make sure it gets very hot using a pizza stone. Keep a close eye on the pizza and remove it from the oven as soon as it looks cooked and crispy.
16. Are the base and top cooked? Then you are ready to serve! Place the pizza on a large serving plate, garnish with fresh basil leaves and cut into wedges. Buon appetito.
Picture yourself on the Italian coast with the Amalfi
The Amalfi is a stylish and functional barbecue with a superb design inspired by Italian craftsmanship and the beauty of the Amalfi Coast. The pizza oven is designed with attention to detail and is made of high-quality and durable materials. The design of the Amalfi is sleek and modern, with a handsome extended chimney that conveys the nostalgic feel of an outdoor oven. One of the chief advantages of the Amalfi pizza oven design is its surface area. With a surface area totalling 60 x 40cm, there is enough room for two pizzas or several baking dishes at once - ideal for those Italian dinners where everyone joins in!
Experience Boretti's 'passione in cucina'.