Pizza

Directions

1. Dissolve the yeast in a large bowl of water.
2. Gradually sift in the flour while mixing to form a smooth dough.
3. When the dough starts forming, add the salt and continue kneading until elastic and soft.
4. Transfer the dough to a bowl, cover it, and let it rise at room temperature for 12 hours or until doubled in size.
5. Divide the dough into portions, shape into balls, and let rest for another 4–6 hours before using.

Suggestions from Lucia

• Use cold water if letting the dough rise slowly overnight.
• Work with well-floured hands to prevent sticking during shaping.
• If frying, add a pinch more yeast for extra puffiness in Pizza Fritta.

History of this Dish

Neapolitan pizza dough has its roots in 18th-century Naples, where bakers created a thin, soft dough using basic ingredients. This dough was perfect for the wood-fired ovens of the time, producing pizzas with a puffy, charred crust. Recognized by UNESCO as an intangible cultural heritage, Neapolitan pizza is not just food—it's a symbol of Italian culinary identity and artistry.