Traditional and Easy Pizza

Classic Neapolitan Pizza (Direct)

Made with STAARCO Pizza Flour Tipo “00”, this direct dough method produces a soft, extensible dough with a light, airy crust and beautifully blistered cornicione—perfect for authentic Neapolitan-style pizza.

Time

15 min mixing + 20–28 hrs fermentation

Difficulty

Medium

Serves

6 Pizzas

INGREDIENTS

Dough

1000g STAARCO Pizza Flour Tipo “00”
700g cold water (70% hydration)
30g sea salt
2–3g fresh yeast (or 1g instant dry yeast)

Toppings (Per Pizza)

80–100g crushed peeled tomatoes
80–100g fresh mozzarella
Fresh basil leaves
Extra virgin olive oil

METHODS

Mix the Dough

Pour the cold water into a mixing bowl and dissolve the yeast completely.
Add approximately 10% of the flour and mix well.
Gradually add the remaining flour until a rough dough forms.
Add the sea salt.
Knead for 10–15 minutes until smooth, elastic, and well developed.

Bulk Fermentation

Cover and rest the dough for 1 hour at room temperature.
Transfer to a covered container.
Refrigerate for 18–24 hours.

Divide & Ball

Remove the dough from refrigeration.
Divide into 250–260g portions.
Shape into tight dough balls.
Proof at room temperature for 2–4 hours, or until nearly doubled in size.

Shape & Top

Dust the work surface lightly with semolina.
Press from the centre outward, leaving the rim untouched.
Stretch to approximately 10–12 inches (25–30 cm).
Add tomatoes, mozzarella, basil, and a drizzle of olive oil.

Baking

Bake in a wood-fired oven at 390–430°C.
Bake for 60–90 seconds until the crust is puffed with characteristic leopard spotting and the cheese is melted.

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