Neapolitan Pizza

Makes 8 x 10 inch pizza bases

(Each base is technically for one, but it’s great sharing food)



  • 1kg ‘00’ flour with a high gluten content
  • 2g fresh baker’s yeast
  • 600ml cold water
  • 30g table salt

Intake of herbal male enhancement supplements is free samples of viagra a safe technique to promote libido in men. Treating cialis in usa FSD Treatment often depends on the cause of sexual dysfunction in young men. These tablets are an affordable option to the popular buy cheap levitras and can be used by men of any age can experience short, prolonged or chronic periods of ED. But you can easily buy generic drugs from reliable sources that can help you viagra 5mg with identifying the correct drug.

  1. Tip the flour onto your work service and make a well in the centre. Dissolve your yeast in the water and pour into the middle of the well a little at a time whilst using your hands to bring the walls of the flour in so that the water begins to thicken. Once you’ve reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough. Knead for 10–15 minutes.
  2. Cover and leave to rest for 10 minutes before kneading again quickly for 10 seconds (this helps to develop the flavour and the gluten).
  3. Divide the dough into 200g balls and leave to rest overnight or for at least 8 hours (24 hours is optimal, 48 hours maximum) in a sealed container or a deep baking dish sprinkled with flour and covered in cling film. Remember to leave space for each of your dough balls because, as the gluten relaxes, they will spread out to take up twice the diameter that they do initially.

Making a Pizza Base

1. Scrape a dough ball out of its container using a spatula and as much flour as you need to ensure it doesn’t stick. The rounder the dough ball comes out, the rounder the final pizza base.

2. Put the dough ball onto a well-floured surface (honestly, if you are going to get serious about pizza making, get used to having flour play a large part in your life).

3. Using your fingertips, press out the dough ball firmly, starting at the centre and working out to the edge. Ensure you leave a centimetre around the rim of the pizza untouched.

4. Turn the dough ball over and repeat the pressing out process on the other side.

5. Using the palm of your hand, do one firm push in the centre of the dough ball to ensure the thickness of the base is consistent (not counting the raised edges).

6. Take the newly flattened dough ball on the back of your hands, ensuring the weight is on your knuckles and that your fingertips and nails are not going to poke a hole in the dough.

Screen Shot 2013-04-23 at 14.36.01

 7. Using the back of your hands, stretch the dough out as far as you can without tearing it (now there’s a challenge). Turn the dough through 90 degrees and repeat this stretching. Do this a few times.

8. You should now have a disc of dough around 10 inches in diameter, consistently thin but with a slightly thicker rim. We are ready to cook.


Your own imagination is the limit, but here are some that I like:

  • Nduja
  • Tirolese Speck (smoked italian ham) & fresh field mushrooms
  • Fresh Anchovies, 1 garlic, pinch dried tomato
  • Neapolitan Salami, 40g bufula ricotta, 20g laticauda pecorino
  • 12 yellow cherry tomatoes, 4-5 fresh figs, culacia/prosecutio
  • caremelised onions, 80g buffalo sausage
  • 12 Unbelievably Awesome Pizza Toppings


Scroll to Top