Neapolitan Pizza Wood Oven


  • Servings: makes 3 pizzas
  • Difficulty: medium
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  • 1kg organic white flour – use Tipo 00 if you can
  • 7g fresh yeast
  • 20g fine sea salt
  • 650g water room temperature
  • Finest virgin olive oil
  • Handful of semolina


  1. Crumble the fresh yeast into the water.
  2. Add the fine sea salt to the flour and mix together.
  3. Add the water, yeast mixture into the flour and mix to form a dough ball – “dont worry if the mixture appears wet and sticky”
  4. Empty the dough mixture onto a clean solid surface ready for kneading.
  5. Knead for 10 minutes adding as much air as possible until the dough becomes smooth.  Don’t be tempted to add extra flour. When the dough feels smooth and silky you know its ready.
  6. Lightly flour the bowl, add the kneaded dough, cover with a clean tea towel ready for the first rise and leave for 1 hr. The dough can be placed into the fridge overnight in an airtight container to allow a slower rise and for the flavours to develop.
  7. Once the dough has doubled in size scrape the dough carefully onto a lightly floured surface.
  8. Carefully fold the dough over, pressing to form a seam.
  9. Cut into  equal pieces and form into round dough balls. Leave under a Tea-towel to rest for approximately 2hrs.
  10. Shape into authentic round pizza shapes.
  11. Sprinkle semolina onto a peel and add a dough disc.
  12. Add your tomato sauce.
  13. Place the topping of your choice on to the pizza.
  14. Sprinkle on the grated mozzarella cheese.
  15. Add a few drops of the finest virgin olive oil.
  16. Bake on a pre heated hot pizza stone at 220c for 15/20 mins or until crispy and golden.

If the dough has been in the fridge overnight, take the dough out and ball them up 4hrs before baking, this get the dough back to room temperature, do not bake cold dough.

Nail down with a nice bottle of red wine or two. “enjoy”

1 Comment

  1. Pingback: updated the pizza for Tim | thekinderbakery

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