Special doughs #3: Pizza Napoletana


Today we have a world cultural heritage to try out: original Pizza Napoletana.

Pizza Napoletana

It was invented in Naples and has conquered the whole world. It is one of UNESCO's intangible world cultural heritages. This means that the original recipe and the way it is prepared are clearly defined. The Associazione Vera Pizza Napoletana (AVPN) is an organisation that monitors compliance with the recipe. The AVPN seal is a sign of quality. This is only awarded to the restaurateur who has been certified by the AVPN in a course lasting several days. 
Only very specific ingredients may be used for the Pizza Napoletana. And of course there is only one original recipe. Only San Marzzano tomatoes, or as their official title is: Pomodoro San Marzano dell'Agro Sarnese Nocerino DOP, are allowed on the Napoletana pizza. These are particularly sweet bottle tomatoes with firm flesh. The designation of origin guarantees their quality. Another tomato variety is approved: Pomodorino del Piennolo del Vesuvio. The mozzarella cheese must be a Fior die Latte, which is made from cow's milk in a defined production process. Or it can be a Mozzarella di Bufala Campana. This is a mozzarella made from the milk of semi-wild water buffalo from the Campania and Lazio region. The dough also follows a strict recipe.

Recipe for Pizza Napoletana:

  • 1l water (cold)
  • 50g salt
  • 3g yeast
  • 1.6 - 1.8kg flour type 00
Knead everything in a bowl or put it in the dough machine. We recommend dough kneaders from the Italian manufacturer Bernardi. They are of excellent quality, quiet, powerful and shapely. The temperature of the dough must not be higher than 24 degrees. Bernardi machines do not give off any heat to the dough, as the patented kneading technology means that there is no friction. Then leave the dough to rest for 2 hours at room temperature up to 25 degrees. 
Then form balls of dough and let them rest for another 4-6 hours at room temperature of 24-25 degrees. The Neapolitan pizza should be prepared on the same day. You can find lots of useful tips on basil, tomatoes, etc. on our YouTube channel

Related products

Dough mixer Bernadi Miss Baker
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Bernardi Miss Baker Pro/Pro XL: for private use and gastronomy Effective labour saving with Bernardi Miss Baker Pro/Pro XL Do you need medium dough quantities in your business and are looking for a high-quality and reliable dough mixer? Then the Bernardi Miss Baker Pro /Pro XL could be the right choice for you. With its patented dipping arm system, it kneads as if by hand with constant intensity. The two machines differ in the bowl volume:   Bernardi Pro has a 10l tub for 0.8 - 4kg of dough (0.5 - 1.8kg of flour) at 500 watts.  Bernardi Pro XL has a 20-litre bowl for 1.5 - 8 kg of dough (1 - 3.5 kg of flour) at 500 watts. For dough quantities up to 4kg, the Miss Baker Pro with its 10l vat is the optimal choice. If you need up to 8kg of dough, we recommend the Miss Baker Pro XL with its 20l tub. You save yourself the work of having to make doughs for breads, pizzas or other creations by hand and, thanks to the high torque and good guidance of the dough hooks, you get optimal and delicious doughs for your gastronomy. Thanks to the powerful motor, even particularly firm doughs are no problem for this appliance and can be handled with ease. For doughs with a hydration of 60-65%, Bernardi recommends a maximum dough quantity of 3kg for the Miss Baker Pro and 6kg for the Bernardi Miss Baker Pro XL. For highly hydrated doughs or for panettone and colomba doughs, the dough quantity increases to 4kg for the Miss Baker Pro and 8kg for the Miss Baker Pro XL. Simply concentrate on the important parts of your work and let the Bernardi Miss Baker Pro do the work on the dough. This saves time and makes your kitchen more efficient. For larger quantities of dough up to 8kg, the Bernardi Miss Baker Pro XL is the right choice.   Process a wide variety of doughs with the Miss Baker Pro/Pro XL Due to the powerful inverter motor with 500 watts of power and the adjustable speed between 25 and 65 strokes per minute, you can make many different variations and doughs with the appliance. For example, use the Bernardi Miss Baker Pro/Pro XL to refresh sourdough or to make puff pastry or pasta dough. Shortcrust dough and dough for pizza, focaccia or croissants can also be made quickly and easily with the Bernardi Miss Baker Pro/Pro XL. Thanks to the simple operation and the five kneading levels, you can adjust the machine exactly to the demands of the dough and thus produce consistent and good results every time. It is important to always knead the dough at the lowest three speed levels and only use the higher kneading levels 4 and 5 for a short period at the end of the kneading phase so that the structure of the dough is maintained and you are satisfied with the results. If you bake your own bread in your restaurant or treat your customers to focaccia or pizza, this plunge-arm kneading machine is the optimal choice for you.   Good reasons for the Miss Baker Pro/Pro XL If you purchase a Bernardi Miss Baker Pro for your catering business or for your private use, the machine offers you many advantages. One particular advantage over many other machines of this type is the powerful and extremely quiet and efficient motor. Especially in the catering industry, these factors play an important role and should be considered in any case. In addition, with its own weight of 30 kilograms, the kneading machine is sufficiently heavy and stable enough to provide a firm footing even in a hectic kitchen environment and to be used safely without any problems in everyday kitchen life. The dough hooks of the Bernardi Miss Baker can be conveniently pulled off to the front for quick and easy cleaning. The fixed protective grid also prevents accidents in the kitchen when the kneading machine has to be filled in hectic moments. Thus, working safety with the appliance is guaranteed in any case. Thanks to five different speeds, you can adjust the power of the kneading machine exactly to the dough and the end product and thus achieve optimal results. Doughs made with the Bernardi Miss Baker Pro turn out just as well as dough products kneaded by hand.  powerful 500 watt motor 5 speed settings quiet operation safe stand due to 30kg own weight ergonomically shaped dough hooks, removable protective cover with filling option Touch display Gastronomes benefit from the Miss Baker Pro If you regularly produce dough products in your catering business and treat your customers to special treats from the kitchen, you know how much work dough production can involve. Especially with poor or inadequate machines, the production of dough in the catering industry can become a real problem. With the Bernardi Miss Baker Pro/Pro XL, you have a real professional machine at your disposal, which was developed by and with gastronomes and is able to process the most diverse types of dough quickly and easily. Thanks to the dipping arm principle, not only are all ingredients reliably mixed together, but the dough is also kneaded professionally and comprehensively. Especially with sour and yeast doughs, you will quickly notice the difference compared to a conventional kneading machine. In addition, the frame of the appliance is made of stainless steel and is therefore ideally suited for professional use. The quick and easy-to-use touch display allows precise operation of the kneading machine with just one finger, even in the hectic kitchen routine. This allows you to either produce fresh on demand or work quickly and efficiently during preparation.  The Bernardi Miss Baker Pro is also ideal for private users Of course, you don't have to be a gastronome to benefit from the advantages of this appliance. If you like to bake and, above all, bake a lot, and accordingly want to use high-quality equipment, this solution is the right choice for you. While many offers for private users neither have the high-quality motorisation nor the necessary stability (too little own weight and thus movement of the machine with high dough quantities) to regularly process large quantities of dough, you can rely on the dough mixer from Bernardi. The machine takes a large part of the work off your hands, is easy to operate and offers maximum working comfort with high performance. Thanks to the safety guard, accidents during work can also be effectively avoided, which is particularly important in private households. Simply and conveniently use the Bernardi Miss Baker Pro and benefit from its comprehensive performance and enormous stability. Such a purchase will be able to fully satisfy you for many years to come. We will be happy to advise you comprehensively If you are interested in the Bernardi Miss Baker Pro or in the Pro XL version with 8 kg dough volume, we will of course be happy to advise you. Contact us by phone or e-mail and get comprehensive information from our experts. Of course, we also operate the kneading machine in our show kitchen, so you can see the Bernardi Miss Baker Pro/Pro XL for yourself. We will be happy to advise you and show you the advantages of the various products. In this way, you will find the right solution for your gastronomy or for your private use and can benefit from the many advantages of the Bernardi Miss Baker Pro/Pro XL. Contact us - we look forward to your enquiry!

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