How to make pizza as good as from Naples Italy - from dough to oven
How to make pizza as good as from Naples Italy - from dough to oven is a medium Italian recipe that serves 4. 1200 calories per serving. Recipe by Cooking with the Coias on YouTube.
Prep: 21 hrs 55 min | Cook: 9 min | Total: 22 hrs 19 min
Cost: $5.79 total, $1.45 per serving
Ingredients
- 380 g Double Zero Flour (high‑protein (13‑14%); use for both poolish and final dough)
- 2 tsp Diastatic Malt Powder (adds flavor, color and feeds yeast)
- 0.25 tsp Pizza Yeast (instant dry yeast; regular instant yeast works fine)
- 245 g Warm Water (heated to about 90°F / 32°C)
- 2 tsp Extra Virgin Olive Oil (for dough; extra for brushing crust)
- 11 g Salt (about 1.5 tsp; table salt works)
- 200 g Mozzarella Cheese (fresh pizza mozzarella, shredded)
- 50 g Pepperoni (sliced; use quality brand)
- 50 g Mushroom Bruschetta (optional; can use fresh sliced mushrooms)
- 20 g Green Olives (sliced)
- 1 tsp Hot Pepper Flakes (adjust to taste)
- 2 tbsp Semolina (Durum Wheat) (for dusting pizza peel; prevents sticking)
- 1 tbsp All‑Purpose Flour (tiny amount to season the peel only)
Instructions
Prepare Poolish
Weigh 190 g double‑zero flour, 190 g warm water (≈90°F), 1 tsp diastatic malt powder and 0.25 tsp pizza yeast. Mix in a bowl until all flour is hydrated; the mixture will be very runny.
Time: PT5M
Ferment Poolish Overnight
Cover the bowl with a lid or plastic wrap and let it sit at room temperature for about 12 hours. It should double in volume and become bubbly.
Time: PT12H
Combine Final Dough Ingredients
Add the rested poolish to a clean container. Stir in 55 g warm water, 2 tsp extra‑virgin olive oil, 190 g double‑zero flour, 1 tsp diastatic malt powder, and 11 g salt. Mix with a spatula then finish by hand‑kneading until smooth.
Time: PT10M
First Rest
Cover the dough and let it rest for 25 minutes to relax the gluten.
Time: PT25M
First Set of Folds
With damp hands, lift the dough, fold it over itself, turn 90°, and repeat. Perform about 12‑15 folds total.
Time: PT10M
Second Rest
Cover and let the dough rest another 25 minutes.
Time: PT25M
Second Set of Folds
Repeat the lift‑and‑fold technique for another 12‑15 folds.
Time: PT10M
Third Rest
Cover and rest the dough for a final 25 minutes.
Time: PT25M
Long Bulk Fermentation
Leave the dough, still covered, at room temperature for about 5 hours. It will continue to rise and develop flavor.
Time: PT5H
Divide and Shape Dough Balls
Turn the dough onto a lightly oiled surface, cut into two equal pieces (~310 g each). Perform a quick four‑fold, then shape each piece into a tight ball. Lightly oil the tops and place in separate oiled containers.
Time: PT10M
Cold Rest (Optional)
If not baking immediately, refrigerate the dough balls for up to 2 days. Otherwise, let them rest at room temperature for about 2 hours before shaping.
Time: PT2H
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes.
Time: PT45M
Temperature: 500°F
Stretch Pizza Base
Generously dust a pizza peel with semolina. Place a dough ball on the peel, press from the center outward with flat fingers, then lift and let gravity stretch the edges, forming a ~12‑13‑inch circle. Poke any large air bubbles.
Time: PT10M
Add Toppings and Bake
Brush the crust with extra‑virgin olive oil. Sprinkle shredded mozzarella, pepperoni slices, mushroom bruschetta, green olives, and a pinch of hot pepper flakes. Slide the pizza onto the hot stone and bake for 9 minutes.
Time: PT9M
Temperature: 500°F
Finish and Serve
Remove pizza with a metal peel, brush the crust with a little more olive oil, and let it rest on a perforated metal cooling rack for 5 minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 1200
- Protein
- 45 g
- Carbohydrates
- 130 g
- Fat
- 45 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Dairy, Eggs, Fish
Ingredient Substitutions
- Instead of Double Zero Flour: Bread Flour, All‑Purpose Flour with added vital wheat gluten
- Instead of Diastatic Malt Powder: Malted barley flour, a pinch of sugar
- Instead of Pizza Yeast: Active dry yeast (use same amount)
- Instead of Extra Virgin Olive Oil: Light olive oil
- Instead of Salt: Sea salt
- Instead of Mozzarella Cheese: Low‑moisture mozzarella
- Instead of Pepperoni: Salami, Spicy Italian sausage
- Instead of Mushroom Bruschetta: Fresh button mushrooms
- Instead of Green Olives: Kalamata olives
- Instead of Hot Pepper Flakes: Crushed red pepper
- Instead of Semolina (Durum Wheat): Fine cornmeal (will change flavor)
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula
- Container with Lid
- Microwave
- Bench Scraper (optional)
- Pizza Peel (wood or metal)
- Pizza Stone
- Oven
- Timer
- Pastry Brush (optional)
- Large Cutting Wheel (optional)
- Cooling Rack (optional)
- Measuring Spoons
Critical Steps — Do Not Skip
- Creating and fermenting the poolish overnight
- Performing the series of folds to develop gluten
- Long bulk fermentation for flavor and digestibility
- Properly dusting the peel with semolina instead of flour
- Pre‑heating the pizza stone for at least 45 minutes
Chef Tips from the Video
- High‑protein double‑zero flour gives the classic airy crumb of Neapolitan pizza.
- Diastatic malt powder feeds the yeast and adds a subtle caramel color.
- The series of folds replaces long kneading while keeping the dough light.
- A 45‑minute preheat ensures the stone stores enough heat to give a blistered crust.
- Brush the crust with olive oil right after baking for extra flavor and shine.
Troubleshooting
Dough is too sticky to handle.
Let it rest for 5‑10 minutes; the flour will hydrate fully. Lightly flour your hands and work surface, or add up to 5 g more flour gradually.
Poolish did not rise or has a sour smell.
Check that water temperature was not above 110°F; use fresh yeast and ensure it is not expired.
Crust is soggy after baking.
Preheat the stone longer, use semolina instead of flour on the peel, and avoid over‑loading toppings with moisture.
Pizza sticks to the peel.
Generously dust the peel with semolina and give it a gentle shake before sliding; avoid flour on the dough itself.
Storage
Refrigerator: Stored in an airtight container for up to 2 days; flavor improves.
Freezer: Wrap tightly in plastic and freeze for up to 1 month; thaw in fridge before use.
Room temperature: Do not store dough at room temperature longer than the 5‑hour bulk fermentation.
Make-Ahead Tips
- Poolish can be prepared up to 14 hours ahead and stored at room temperature.
- Dough balls can be refrigerated after shaping; bring to room temperature before stretching.
- Pre‑measure dry ingredients and store in sealed containers for faster assembly.
Frequently Asked Questions
What is the cultural significance and history of Neapolitan‑Style Pizza in Italian cuisine?
Neapolitan pizza originates from Naples, Italy, where it was first made by street vendors in the 18th century. It is protected by the Associazione Verace Pizza Napoletana, which defines strict standards for dough, toppings, and cooking temperature, preserving its heritage as a simple yet iconic Italian dish.
What are the traditional regional variations of Neapolitan‑Style Pizza in Italy?
In Italy, the classic Margherita (tomato, mozzarella, basil) and Marinara (tomato, garlic, oregano) are the two certified styles. Other regions add local toppings like anchovies in Campania or smoked mozzarella in Sicily, but the core dough and high‑heat baking remain consistent.
How is Neapolitan‑Style Pizza traditionally served in Naples, Italy?
In Naples, pizza is served whole, cut into wedges, and eaten with a fork and knife or by hand. It is often accompanied by a glass of local red wine or a cold Italian soda, and the crust should be soft, airy, and slightly charred.
What occasions or celebrations is Neapolitan‑Style Pizza traditionally associated with in Italian culture?
Pizza is a staple for family gatherings, casual weekend meals, and street‑food festivals throughout Italy. In Naples, pizza parties ("pizza a mezzanotte") are common during holidays and birthdays, where friends share multiple pies.
What makes Neapolitan‑Style Pizza special or unique in Italian cuisine?
Its uniqueness comes from the ultra‑high‑protein double‑zero flour, a very wet dough, a short but intense fermentation, and cooking at 800‑900°F in a wood‑fired oven. The result is a soft, leopard‑spotted crust with a tender interior.
What are the most common mistakes to avoid when making Neapolitan‑Style Pizza at home?
Common errors include using low‑protein flour, under‑hydrating the dough, not allowing a long enough fermentation, over‑flouring the peel (which burns), and baking at a temperature lower than 500°F, which prevents the characteristic leopard‑spot crust.
Why does this Neapolitan‑Style Pizza recipe use a poolish instead of a straight‑dough method?
The poolish pre‑ferment develops flavor, improves digestibility, and creates a more extensible dough. It also gives the crust a subtle sour note and a lighter crumb that a straight‑dough method often lacks.
Can I make Neapolitan‑Style Pizza ahead of time and how should I store the dough?
Yes. Prepare the poolish the night before, then shape the dough balls and refrigerate for up to 2 days. Keep them lightly oiled in airtight containers. Bring to room temperature for about 2 hours before stretching and baking.
What texture and appearance should I look for when the Neapolitan‑Style Pizza dough is ready to bake?
The dough should be smooth, slightly tacky, and elastic. After the final rest, it should puff up a bit and feel airy. When baked, the crust should have dark brown leopard spots, a puffed edge, and a soft, airy interior.
How do I know when the Neapolitan‑Style Pizza is done cooking?
The pizza is done when the crust is golden‑brown with characteristic charred spots, the cheese is melted and slightly browned, and the bottom of the crust feels firm when tapped. This usually occurs after 9‑10 minutes at 500°F.
What does the YouTube channel Cooking with the Coias specialize in?
The YouTube channel Cooking with the Coias focuses on authentic home‑cooked recipes, especially Italian‑style breads, pizzas, and classic comfort dishes, with an emphasis on technique, ingredient quality, and detailed step‑by‑step explanations.
How does the YouTube channel Cooking with the Coias' approach to Italian cooking differ from other Italian cooking channels?
Cooking with the Coias combines scientific baking principles (like poolish fermentation and high‑protein flour selection) with practical home‑kitchen tips, whereas many other channels rely on shortcuts or pre‑made dough. Ivo often explains the why behind each step, giving viewers deeper insight.
Last updated: August 26, 2026
