NEAPOLITAN PIZZA RECIPE

Master the traditional art of Neapolitan pizza base recipe with MORCOTE® 00 Pizza Flour and MORCOTE® Saurteig Pizza Premix 30. Designed for pizzerias, culinary chefs, and foodservice professionals in HoReCa, our recipe yields a soft, chewy interior with a crisp edge — perfect for classic Margherita, Marinara, or your signature variations. Whether you operate a wood-fired oven or a professional deck oven, this formula ensures reliable performance, imparts the tang of sourdough, wood fiery aromas and authentic Italian character in every bake.

INGREDIENTS
For Neapolitan Pizza Base:
• MORCOTE® 00 Pizza Flour – 700g
• MORCOTE® Saurteig Pizza Premix 30 – 300g
• Water – 550g to 600g 
• Olive Oil – 50g 
• Fresh Yeast / Dry Yeast – 20g / 5g 

Topping Suggestions: 
• MORCOTE® Pizza Sugo Powder 
• Fresh Mozzarella 
• Heirloom Tomatoes 
• Olives 
• Burrata 
• Caramelized Onions 
• Truffle Oil 
• Fresh Basil or Arugula 
• Balsamic Glaze or Olive Oil (for drizzle 

METHOD 

Mixing: Measure & add all ingredients specified for Neapolitan pizza base to a spiral mixer. Mix for 4 minutes at slow speed, then 6 minutes at fast speed until smooth and elastic. Dough should be slightly tacky but clean the bowl. Final dough temperature should be 22°C to 24°C.  

Bulk Fermentation: Rest the dough for 20 minutes covered. It should feel slightly warm and have a mild sourdough aroma. 

Scaling & Shaping: Divide into 240g to 260g portions for 30–32 cm pizzas bases. Shape into balls gently. Use fingertips to press out the dough, keeping a thicker edge for crust.  

Cold Fermentation (optional): Additionally, the dough balls can be cold fermented at 4°C to 6°C for upto 10 hours. Bring back to room temperature and proof for 15–20 minutes before shaping & baking.  

Baking: Pre-heat oven to 250°C to 300°C. Top the pizza base with choice of sauce, cheese & other toppings. Bake on a pizza stone for 6–8 minutes until puffed and golden with slight blistering.