Pizza Napoletana

Important information

Portions: 4
Preparation time: 3 hours
Cooking time: 15 - 20 minutes


500 g 0 flour

½ tsp white sugar

2 tbsp olive oil

25 g fresh active yeast

2 tsp sea salt









Mix the fresh yeast in a bowl with 240 ml warm water and dissolve. Add the sugar and a handful of flour. Mix well and rest for 30 minutes covered with a dump kitchen towel.


Mix the rest of the flour with the salt, add the yeast mixture and knead the dough well for at least 15 minutes.


If the dough is too hard, add some water and if too wet add some flour. The dough is ready when it doesn’t stick to your hand.


Transfer the dough into a bowl and cover with a lightly wet kitchen towel and allow to proof for 2 hours.


Divide the dough into four pieces and allow to rest again for 30 minutes.


Spread out the pizza dough with your hand or with a rolling pin and create a pizza base. Use enough flour to make sure it doesn’t stick to the work surface table.


Top the pizza with your favourite toppings and bake for 15-20 minutes at 220°C. Cooking time depends on your oven and how thick you made the base.

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