Mastering Napolitana Pizza: Chef Frank’s Ultimate Recipe

Discover the art of making Napolitan Pizza like a pro with Chef Frank’s step-by-step guide. From dough to toppings, get ready for a taste of Italy in your kitchen!

Ingredients
Poolish (night before):
200g 00/Bakers Flour
200ml water
7g dry yeast/15g fresh yeast
7g honey
Next Day:
All poolish
400ml water
650 00/Bakers Flour
22g salt
Yield: 5 x 280g portions

Sauce:
1 x 400g tin Peeled Italian Tomatoes
1 tsp salt
1/2 tsp sugar

Mozzarella/Fior Di Latte or Bocconcini cheese
Topping up to your preference

Hi everyone welcome to another episode of cooking with chef Frank today we are going to Italy and what better way to celebrate Italy then with pizza pizza we’re going to do today is napolitana or Neapolitan style now I’ve been working on a particular D recipe for the past 6

To eight months and I had a lot of failures and finally I think I’ve nailed it because just yesterday I cooked it at the college my training College where I work I cooked for the staff and students and everyone just loved it raved about it the next day reheating the microwave

Still came out perfect I thought okay this is ready I have to share this recipe with my followers so there’s two types of napolitan style uh recipes you got the one where you ferment in the fridge okay with very little yeast ferments slowly my one actually has

Poish pish is basically a priest type or pre fermentation now recipe I have is the night before mix 200 g of baker’s flour I use kaputo flour which is a excellent pizza flour it’s actually from napoi or Naples 200 g double O flour or baker’s flour 200 g of cold water from

The tap 7 G of dry yeast or about 15 G of fresh yeast and to that I add seven grams of honey why honey because it’s natural sweetener okay so then you put it into either a glass vessel or into a stainless steel vessel and then you wrap

It up you keep it in the fridge overnight you do it before you sleep you don’t needs 8 to 10 hours in the fridge and the next day you’ll see it all bubbled up and it’s activated okay to that we add that to a mixer Bowl to the

Mixer Bowl we add 400 Ms of cold water from on the tap and we dissolve it okay we mix until it’s dissolved and then we add our another 650 g of bacon flour or dou o flour or Caputo flour which I have used and then what it when it forms the

Shape we add the salt last not in the beginning we always add the salt glass okay otherwise it hinders the growth of the the yeast and once it’s all combined let it work for about good two uh good about 5 to 10 minutes empty it out onto

A onto a b stainless steel marble granite whatever bench you have a little bit of oil first empty it out and then just pick it up oil on your hands just pick it up just hang pick it up from the other side pick it up from the other

Side let it hang until you form a nice Circle bit more smooth and then all you do is just cover it walk away 45 minutes later once it’s settled bit more oil in your hands okay pick it up again shape it and then get a kitchen scale weigh

Each portion out to 280 gram okay you can do 250 260 270 280 the reason why 280 is because that’s the Standard Pizza size is okay and with that recipe you will get five equal 280 G portions okay and then place it into a container like

The one I have something similar if you don’t have this into a baking tray bit of semine on the bottom okay wrap it up let it white depending on the WEA depending on the environment it needs to wait anywhere from 1 hour to 3 hours okay as long as it’s doubled in size

It’s ready and the finished product is that’s what we have here let’s start okay now our dough is ready with the sauce second most important part is the sauce keep it simple stupid good quality Italian peel tomato get a stick blender blend it or you can empty it into a cutting board

And rough chop it it’s up to you the main thing is keep it simple just a pinch of salt for seasoning and a little bit of sugar to balance the acidity of the Tomato okay I normally add to my pizzas a little bit of picino ground

Picino it’s not important but I like to bit of fresh herbs which I sniff from the garden and good quality cheese this particular one is f de latte I have a contact Pizza Chef I buy off if you can’t find that you can use bokan Chini you can use buffalo mozzarella you can

Use even the supermarket style mozzarella cheese shred mozzarella but the quality of this is unbelievable the the cook product actually uh is white not creamy color and they’re less oily not crazy and a little bit of olive oil So today we’re going to make margarita pizza let’s start this particular oven has been

Running for about 45 50 minutes at the moment it’s probably about 455 500° okay so the pizza only takes anywhere from 60 seconds to 90 seconds okay to pick up your dough a little bit of semolina on your scraper pick it up upside down pick it up turn it over

Again and then we start about 2 cm from the outside in and then press down away from you notice you’re pushing the air out to the sides turn around flip over you do not need a rolling pin on your hand okay let’s get our Padal as you can see next goes the Sauce I like to put a bit of peino just extra flavor bit of mixed herbs from the garden the standard amount of cheese we normally use for a pizza about this size about 80 g 70 75 to 80 g there’s a saying less is more less the

Better yeah that’s a splash of olive oil okay as you can see it’s not sticking and it goes just the temperature you’re going to need a peel if you’re using one of these ovens you’re going to need a peel what the peel does is it’s a turning peel as it

Starts cooking you need to rotate it so it Cooks evenly in an electric or a gas oven uh you’re not going to need it your standard home Oven Cooks very very fast you have to keep you have to watch it okay it is extremely hot in There that’s it look at that cooked in no time you hear That very very light though absolutely light okay enjoy I want to wrap up this series with something a little bit different if you think you do uh if there’s a better way or if you think you have a different recipe or if you have different methods please leave a comment

In the uh in the comment section and if most importantly if there’s any particular dish you want me to cook or anything you want me to focus on yeah please again write in the comment section and we’ll do our best to attend to your request enjoy and see you again next week thank You