Hey guys! Are you ready to dive into the art of making the perfect Neapolitan pizza base, just like Jamie Oliver? I'm super excited to share this recipe with you. Trust me, once you nail this, your homemade pizzas will be on a whole new level. We're talking restaurant-quality deliciousness right in your own kitchen. So, let's get started and unlock the secrets to that amazing, chewy, slightly charred crust that makes Neapolitan pizza so irresistible. It’s easier than you think, and I’m here to guide you through every step! This dough recipe focuses on simplicity and authenticity, ensuring you get that classic Neapolitan texture and flavor. Forget about ordering takeout; you'll be crafting masterpieces in no time!

Understanding the Authentic Neapolitan Pizza

Before we jump into the recipe, let's chat a bit about what makes a Neapolitan pizza truly Neapolitan. This isn't just any pizza; it's an institution! Originating from Naples, Italy, this pizza is all about simplicity and quality. The dough is thin, soft, and elastic, and it cooks in a scorching hot wood-fired oven for just about 60-90 seconds. This rapid cooking gives it the signature charred spots, known as 'leopard spots,' and a slightly puffy crust called the 'cornicione'. The ingredients are minimal: San Marzano tomatoes, fresh mozzarella (preferably fior di latte or buffalo mozzarella), fresh basil, and extra virgin olive oil. The focus is always on letting the quality of each ingredient shine.

Key Characteristics of Neapolitan Pizza

• Thin Crust: The base is incredibly thin, especially in the center.
• Puffy Cornicione: The edge puffs up beautifully during cooking, creating a delightful contrast in texture.
• Charred Spots: The high heat of the oven creates characteristic black spots, adding to the flavor.
• Simple Ingredients: Quality over quantity is the motto here. Fresh, flavorful ingredients are key.
• Quick Cooking Time: Traditionally cooked in a wood-fired oven at around 900°F (482°C) for a very short time.

Now that we know what we're aiming for, let's get to the nitty-gritty of Jamie Oliver's Neapolitan pizza base recipe!

Jamie Oliver’s Neapolitan Pizza Base Recipe

Alright, let's get cooking! This recipe is adapted from Jamie Oliver's teachings, focusing on simplicity and achieving that authentic Neapolitan flavor. Remember, the key to a great pizza base is patience and allowing the dough to develop its flavors properly. So, plan ahead and give yourself enough time for the dough to rise. Trust me; it’s worth the wait!

Ingredients You'll Need:

• 500g strong bread flour (00 flour is ideal, but strong bread flour works great too!)
• 325ml water, lukewarm
• 10g fresh yeast (or 7g active dry yeast)
• 1 tbsp salt
• Extra flour for dusting

Step-by-Step Instructions:

1. Activate the Yeast: If using fresh yeast, crumble it into a small bowl. Add a tablespoon of the lukewarm water and a pinch of flour. Mix gently until it forms a slurry. Let it sit for about 5-10 minutes until it becomes frothy. If using active dry yeast, mix it with the lukewarm water and a pinch of sugar. Let it sit until it bubbles, usually about 5-10 minutes.
2. Combine Ingredients: In a large bowl, add the flour and salt. Make a well in the center. Pour in the yeast mixture and the remaining water.
3. Mix the Dough: Gradually mix the wet ingredients into the flour using your hands or a wooden spoon. Once the dough starts to come together, turn it out onto a lightly floured surface.
4. Knead the Dough: Knead the dough for about 10-15 minutes until it becomes smooth and elastic. This is a crucial step, so put some elbow grease into it! If the dough is too sticky, add a little flour, one tablespoon at a time. If it's too dry, add a little water, one teaspoon at a time. The dough should be soft but not sticky.
5. First Rise: Place the kneaded dough into a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth. Let it rise in a warm place for about 2-3 hours, or until it has doubled in size. This slow rise is what develops the amazing flavor of the dough, so don't rush it!
6. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions. Each portion will be one pizza.
7. Shape into Balls: Gently shape each portion into a smooth ball. Place the balls on a lightly floured baking sheet, leaving enough space between them. Cover them with plastic wrap or a damp cloth.
8. Second Rise: Let the dough balls rise for another 1-2 hours. This second rise is important for creating a light and airy crust.
9. Preheat Your Oven: Preheat your oven to the highest temperature possible, ideally with a pizza stone or baking steel inside. If you have a pizza oven, even better! The hotter, the better for that authentic Neapolitan char.
10. Stretch the Dough: Gently stretch each dough ball into a thin circle, leaving a slightly thicker edge for the cornicione. Avoid using a rolling pin, as it will press out all the air and result in a flat, dense crust. The goal is to handle the dough gently to maintain its airy texture.
11. Add Toppings: Quickly top your pizza with your favorite Neapolitan ingredients – San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of extra virgin olive oil. Remember, less is more!
12. Bake the Pizza: Carefully transfer the pizza to the preheated pizza stone or baking steel. Bake for about 60-90 seconds, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it, as it can burn quickly at such high temperatures.
13. Serve Immediately: Remove the pizza from the oven and garnish with fresh basil leaves. Slice and serve immediately. Enjoy your homemade Neapolitan pizza!

Tips and Tricks for the Perfect Pizza Base

Okay, so you've got the recipe down, but let's go over some tips and tricks to really nail that perfect Neapolitan pizza base. These little details can make a huge difference in the final result, so pay attention!

Use the Right Flour

As mentioned earlier, 00 flour is the gold standard for Neapolitan pizza. It's finely ground and has a lower protein content than regular bread flour, which results in a more tender and pliable dough. However, if you can't find 00 flour, strong bread flour is a good substitute. Just make sure it has a high protein content (around 12-13%) for that chewy texture. Using the right flour is the most important step.

Water Temperature Matters

The water should be lukewarm, not hot or cold. Hot water can kill the yeast, while cold water can slow down its activity. Aim for a temperature between 90-100°F (32-38°C). Also, it should be filtered water, without chlorine.

Don't Overknead the Dough

Kneading is important for developing the gluten, but overkneading can result in a tough crust. Knead the dough until it's smooth and elastic, but not overly tight.

The Importance of a Long Rise

Patience is key when it comes to pizza dough. The longer the dough rises, the more flavor it will develop. A slow, cold fermentation in the refrigerator for 24-72 hours can work wonders for the flavor and texture of the crust. If you have the time, try it out!

Get Your Oven Super Hot

Neapolitan pizza requires a very high temperature to achieve that signature charred crust. Preheat your oven to the highest temperature possible, ideally with a pizza stone or baking steel inside. If you don't have a pizza stone, you can use an overturned baking sheet. A pizza oven is awesome, but you can get great results with a regular oven too.

Stretch, Don't Roll

Avoid using a rolling pin to stretch the dough, as it will press out all the air and result in a flat, dense crust. Gently stretch the dough by hand, working from the center outwards, leaving a slightly thicker edge for the cornicione. This takes practice, but it's worth it!

Don't Overload the Toppings

Neapolitan pizza is all about simplicity. Use high-quality ingredients, but don't overload the toppings. Too many toppings can weigh down the crust and prevent it from cooking properly.

Use a Pizza Peel

A pizza peel is a wide, flat spatula used to transfer the pizza to and from the oven. If you don't have a pizza peel, you can use the back of a baking sheet. Just make sure to dust it with plenty of flour or cornmeal to prevent the pizza from sticking.

Variations and Additions

While the classic Neapolitan pizza is amazing on its own, there's always room for a little experimentation! Here are some fun variations and additions to try:

Garlic-Infused Oil

Brush the crust with garlic-infused olive oil before adding the toppings for an extra layer of flavor.

Spicy Soppressata

Add some thinly sliced spicy soppressata for a fiery kick.

Roasted Vegetables

Top your pizza with roasted vegetables like bell peppers, zucchini, or eggplant for a vegetarian option.

Different Cheeses

Experiment with different cheeses like provolone, ricotta, or fontina.

Pesto Swirl

Swirl a spoonful of pesto over the pizza after it comes out of the oven for a burst of fresh flavor.

Conclusion

So there you have it – Jamie Oliver's Neapolitan pizza base recipe and all the tips and tricks you need to make it perfect! I know it might seem a little intimidating at first, but trust me, once you get the hang of it, you'll be cranking out amazing pizzas like a pro. The key is to be patient, use high-quality ingredients, and don't be afraid to experiment. Homemade pizza is not only delicious but also a fantastic way to gather friends and family for a fun and interactive cooking experience. So, gather your ingredients, preheat your oven, and get ready to enjoy the best pizza you've ever had! Happy cooking, pizza lovers!