Napoli-Style Pizza

Preparation info

  • Difficulty


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

I got hooked on making pizza after sampling the famous bubbly crusts in Napoli. The Neapolitans are the godfathers of pizza, producing crisp but chewy dough and quality toppings. I’ve tried all kinds of methods, a bit of sourdough starter, same day rising and even the ‘no-stir’ dough but I think this is ultimately the best way. The dough uses only a tiny amount of dried yeast and can be used the same day or left to rise for 1-2 days in the refrigerator. The slower it rises, the more flavour and bubbles you’ll get. A sprinkling of polenta or semolina on your baking tray lets it slide into the oven and adds another layer of texture. You don’t need a five-star oven or a special pizza oven, just good dough.