Easy & authentic Neapolitan pizza

There are few things that beats a really good pizza. I love pizza so fucking much I ended up with 3rd place in the Norwegian pizza championship in 2009. What I’m sharing with you now is my improved recipe for authentic, thin crust Neapolitan pizza.

You need 3 things to make a KILLER Neapolitan pizza.

  • The right kind of flour – I use Caputo Cuco or Pizzeria
  • The right technique – Only stretch and fold
  • A high temperature oven – at least 250C
  • A baking stone – or better yet steel

As you understand, not very boat friendly because of the high temperature. But no worries – we’ve got you covered: we make Sfincione (authentic Sicilian pizza) instead.

The reason why the flour is so important is that we’ll be using very high hydration – around 80 % – which is impossible with regular flour. And you want to go that high on hydration to get the crust as airy as possible. If you can’t get real pizza flour, I have alternatives below 🙂

Ingredients 2 pizzas:

  • 330 g Caputo Cuco or Pizzeria
  • 250 g water
  • 10 g salt
  • 100 g sourdough starter (100 % hydration)


You will be using the Stretch and Fold technique for this dough. Dough hooks are simply too forceful and brutal. If you are unfamiliar with Stretch & Fold, please read this quick tutorial with video.

When the dough is made, cover the bowl and set in the fridhe for at least 24 hours, ideally 48-72 hours.

Remove the dough from the fridge 2 hours before baking. Shape them into two balls, cover with a bowl and rest on the bench for 2 hours.

Bake at maximum heat on a baking stone. I use 300C, convection, grill and a 1 cm thick baking steel that’s been preheated for 1 hour,

No sour dough?

If you have no sourdough, replace the starter with 50 g water and 50 g flour, and add 3 g dry yeast. Ferment in the fridge for 48 hours.

No proper pizza flour?

Use 300 g flour and 200 g water instead.

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