Official Associazione Verace Pizza Napoletana (AVPN)
The official AVPN (Associazione Verace Pizza Napoletana) certified recipe for authentic Neapolitan pizza, following traditional methods used in Naples, Italy for generations.
Quantities update for pizza count and yeast type.
Weigh all ingredients accurately using a kitchen scale.
Make sure water is at room temperature (24-26°C).
Dissolve salt (25g) in water (600ml).
Add 10% of the flour and mix.
Add yeast (0.8g) and continue mixing.
Gradually add the remaining flour and mix until a cohesive dough forms.
Knead the dough for 20 minutes, either by hand or using a mixer with a dough hook at low speed.
The dough should be smooth, elastic, and soft, but not sticky.
Cover the dough with a damp cloth and let it rest on a work surface for 2 hours at room temperature (20-25°C).
Divide the dough into 6 equal portions (approximately 250g each).
To shape, gently fold the dough over itself to build surface tension, then tuck the seams underneath to form a smooth, taut ball.
Alternatively, place the dough in the palm of one hand and use the other to push it gently towards your body in a circular motion.
You can also place the dough on a lightly floured surface and roll it gently with the palm of your hand to tighten the shape.
Ensure the bottom is sealed with no seam.
Place each dough ball seam-side down on a floured tray or in an oiled proofing container and cover.
Place dough balls in pizza boxes or food containers, cover, and let ferment for 4-6 hours at room temperature (20-25°C).
Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.
Crush San Marzano tomatoes by hand or with a food mill (not a blender).
Add a pinch of sea salt (5g).
For Margherita: Slice Fior di Latte mozzarella into strips or cubes.
Wash and dry fresh basil leaves.
For Marinara: Prepare sliced garlic and fresh oregano.
Place one dough ball on a lightly floured surface.
Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.
Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.
Avoid pressing the rim to retain gas bubbles for a light, airy crust.
For Margherita: Spoon 70-80g tomato sauce in the center and spread in a spiral.
Add 80-100g mozzarella pieces, basil leaves, and a drizzle of olive oil.
For Marinara: Top with sauce, sliced garlic, oregano, and olive oil.
The oven temperature must be 260°C (460°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.
