AVPN Pizza Napoletana Recipe & Guide!

🍕 How to Make AVPN Neapolitan Pizza 🇮🇹

Welcome to the ultimate guide on how to make authentic Neapolitan pizza following the guidlines of Associazione Verace Pizza Napoletana (AVPN)! In this video I will show you how to mix the perfect dough all the way to baking at the right temperature—so you can recreate a slice of Naples right in your kitchen.

AVPN Pizza Napoletana
makes 3 pizzas 270g each

Recipe:

0.1g active dry yeast
310g water
500g 00 flour
14g salt

Method:

1. Dissolve the 0.1g of dried active yeast into room temperature 310g water in a mixing bowl.

2. Place the 500g 00 flour and 14g salt on top. Mix with a spoon until incorporated. Cover with a cloth and allow to rest for 10 minutes.

3. Knead the dough until it becomes a ball. Rest another 10 minutes.

4. Knead the dough until it’s more smooth. Cover tightly and bulk ferment for 12 hours at room temperature.

5. Divide the dough into 270g each. Knock out the airbubbles. Tightly shape the dough balls. Place them into a proofing tray and allow to proof for 12 hours at room temperature.

✅ What You’ll Learn:
• The official AVPN ingredients
• Proper dough fermentation & hydration
• Shaping technique for that iconic airy crust
• High temperature baking
• An AVPN Pizza Margherita

👨‍🍳 Whether you’re a home cook or aspiring pizzaiolo, this tutorial honors the tradition and technique of Neapolitan pizza making.

📖 Here’s the link for the AVPN Pizza regulations.

https://www.pizzanapoletana.org/public/pdf/Disciplinare-2024-ENG.pdf

🔪 For more information on this Totoven pizza oven and Pizza peel, check out this website and use code “ Julian10 “ for 10% off!

https://www.pizzagoods.com/buy-now

🔥 Don’t forget to like, comment, and subscribe for more authentic Italian recipes and pizza-making tips!

my name is Julian Sisifo and today we’re diving into the heart of Naples to make the real deal pizza Napoleana Now this isn’t just any pizza This is a pizza approved by the Asotion Verache Pizza Napoleana and we’re sticking to the rules On their website you could find the full guidelines for true Neapolitan pizza all the way from their techniques to the flower strength and even the hydration which happens to be between 55 and 62% Now pause your screen to capture this dough’s recipe It’s simple and straightforward but one thing you will need is a micro scale to measure this small amount of active dry yeast For this pizza we will be using only.1 g of dried active yeast And for this 62% hydration pizza I’m going into the bowl with 310 g of drinkable water which is at room temperature from about between 70 and 80° F Now add the yeast to dissolve and give it a whisk I’m using 100% chinuesta0ero pizza flour I recommend sticking with a tipo 00 flour if you’re keeping this recipe authentic I’ve tested this flour in the past and it’s excellent We will add 500 g into the bowl and then on top 14 g of sea salt [Music] This is an easy handmix dough recipe And what I like to do is use a spoon to mix the dough until you see no dry bits And as soon as it’s fully hydrated cover your bowl with a towel and allow your dough to rest for 10 minutes at room temperature Now remove your dough place it onto a countertop and let’s start kneading Use the base of your palm to push the dough away from you and use your fingertips to roll the dough back Now turn the dough and repeat these steps It’ll take a couple minutes as we need to build the gluten This is a long low and slowly fermented dough All done at room temperature Once you work the dough for around 3 to 5 minutes place the dough into the bowl and rest another 10 [Music] minutes Check out the window pane test We are almost there Now knead the dough until it gets somewhat smoother Round it out Place the dough into a container lined with a very small drop of oil and tightly seal this dough to allow it to bulk ferment for 12 hours at room temperature To the touch you could feel that the dough is slightly filled with air and it is just silky smooth and rested Now let’s divide this into three pieces weighing 270 g each And for shaping press onto the dough pieces to get rid of unwanted bubbles Now trust me make the dough balls like this Place the smooth face of your dough onto your palms Simply fold your palms together to seal the dough Turn the dough and repeat this step maybe four to six times and you will feel the tension within your dough ball At this point you need to seal the dough ball shut And in Naples this part is called the mozzarra resembling how they make mozzarella Now let me replay this technique so you really learn how to fold these dough balls into the perfect shape Now place the finished dough balls into a tightly sealed container and allow your dough to proof at 12 hours room temperature To remove the dough from the tray sprinkle a small dusting of flour on the top smooth part of the dough and release it Place the dusted side face down onto your tabletop and not into the flour That is the mistake of an pizzolo This allows you to round out those sticky edges into the center of the dough where the pizza resembles a circle Now bring both hands together and press from one side to the next leaving a 1-in border And turn and repeat this step until you have that 1-in corn chon around the pizza dough I mean we’re making pizza napoleana here So if you want to do it in the style of Naples try to give the dough a shkafa or the slap that Italian pizza makers use when stretching dough This dough is strong smooth extensible and just a bulletproof recipe for a direct pizza napolitana In this case we’re using Italian peeled tomatoes coming from the region of Naples These specific ones happen to be one of my favorite because they’re not too watery and I love its sweet and tangy flavor I’m only adding sea salt and I hand crush them to optimize their juicy texture And one of my go-to mozzarella is the single whole milk mozzarella balls in the vacuum-sealed packaging And as a traditional pizzolo I’ll be chopping the mats using a bench scraper You don’t want them to be too thick or thin or else your pizza will get too watery and the mozzarella will melt quickly But we’re ready to build this authentic Neapolitan pizza [Music] down Luckily my Tatovven pizza oven comes all the way from Italy Made using Biscotto Italian baking stones And believe it or not this pizza cooked for only 60 seconds at around 840° F The crust of this pizza was caramelized to perfection thanks to the low long and slow fermentation The San Marzano tomatoes remained bright in color crushed by hand and spread nice and thin Naturally sweet with the right acidity And those spots of fresh mozzarella are like creamy clouds This crust is charred and cooked to perfection I’m quite happy with this recipe and I know you will be too Naples has such a strong history and pizza dates all the way back to make that city so special This pizza almost looks like it was cooked in a woodfired oven Let’s see this cord chon crust Typically they would eat this pizza with a fork and a knife but today I’m using scissors to show you the crumb structure This recipe in the simplest form shows you how only a few ingredients can make something so special And now I could really understand that the AVPN association helps to preserve the history and tradition of pizza from Naples Thank you all for watching This video was special to me Viva La Napolitana I will see you in the next video