Gino D’Acampo makes a traditional Neapolitan Pizza

Ingredients

• 800 g 00 Flour (double zero, high‑protein Italian flour)
• 16 g Salt (fine sea salt)
• 30 ml Extra Virgin Olive Oil (for dough and sauce)
• 10 g Castor Sugar (helps yeast activation)
• 5 g Fresh Yeast (active dry yeast, crumbled)
• 500 ml Water (lukewarm (about 25°C))
• 800 g Canned Chopped Tomatoes (prefer San Marzano if available)
• 15 leaves Fresh Basil Leaves (hand‑torn for sauce and garnish)
• 250 g Fresh Mozzarella (sliced, drained)
• 2 g Additional Salt for Sauce (to taste)

Instructions

1. Measure and Combine Dry Ingredients

   In a large mixing bowl, add 800 g 00 flour, 16 g salt, 10 g castor sugar, and crumble 5 g fresh yeast over the flour.

   Time: PT5M

2. Add Wet Ingredients and Mix

   Create a well in the centre, pour in 500 ml lukewarm water and 30 ml extra‑virgin olive oil. Using the back of a wooden spoon, gradually incorporate the flour until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic, or continue folding in the bowl with the spoon for the same duration.

   Time: PT10M

4. First Rest (Autolyse)

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes at room temperature.

   Time: PT20M

5. Prepare Tomato Sauce

   While the dough rests, place 800 g canned chopped tomatoes in a bowl, crush them with your fingers, add 2 g salt, 15 ml extra‑virgin olive oil, and tear 10‑15 fresh basil leaves into the mixture. Stir well and set aside.

   Time: PT10M

6. First Proof (Bulk Fermentation)

   After the 20‑minute rest, gently fold the dough a few times, then cover the bowl again and let it rise until doubled in size, about 1 hour (or until visibly puffed).

   Time: PT60M

7. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to the highest setting possible (250‑300°C). Allow the stone to heat for at least 20 minutes.

   Time: PT20M

   Temperature: 250-300°C

8. Divide and Shape Dough

   Turn the risen dough onto a lightly floured surface, divide it into five equal portions (≈160 g each). Gently shape each piece into a ball, cover, and let rest 10 minutes to relax the gluten.

   Time: PT10M

9. Stretch Pizza Bases

   Take one dough ball, press it flat with fingertips, then gently stretch it by rotating the dough over your knuckles until the edge is about 30 cm in diameter and 3‑4 mm thick. Avoid using a rolling pin.

   Time: PT5M

10. Add Toppings

    Transfer the stretched base onto a lightly floured pizza peel. Spread a thin layer of the fresh tomato‑basil sauce, leaving a 1‑cm border. Top with sliced mozzarella and drizzle a little extra‑virgin olive oil. Add a few fresh basil leaves on top.

    Time: PT5M

11. Bake the Pizza

    Slide the pizza onto the pre‑heated stone. Bake for 5‑6 minutes, or until the crust is puffed, lightly charred, and the cheese is bubbling and just browned.

    Time: PT6M

    Temperature: 250-300°C

12. Finish and Serve

    Remove the pizza with the peel, drizzle a final touch of olive oil, add a few fresh basil leaves, slice, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

850

Protein

30g

Carbohydrates

100g

Fat

30g

Fiber

5g