Neapolitan Pizza Dough Recipe by Gino Sorbillo
Gino Sorbillo is from the place where pizza originated, Naples, Italy. His family has been making pizza for over a century. It's no wonder that Gino has grown up with a passion for pizza.
Gino's pizzerias can be found worldwide. If you're lucky enough to be near one of his restaurants, you should definitely try his pizza.
Gino is considered a master of his craft and a true ambassador of Neapolitan pizza.
If you can't try his pizza, I encourage you to try Gino Sorbillo's Neapolitan pizza dough recipe and experience the authentic taste of Naples in your kitchen. You'll learn the secrets of making the perfect Neapolitan pizza dough with Gino's recipe.
Gino Sorbillo's Neapolitan pizza dough recipe is a time-tested recipe that requires only a few simple ingredients to create the perfect base for a classic Neapolitan pizza.
- 1 kilogram 00 Flour (8 cups)
- 600 milliliters Water (2 1/2 cups)
- 3 grams Sea Salt (1/2 teaspoon)
- 15 grams Yeast (1 tablespoon)
Mix the flour and salt in a big bowl or kneading trough.
Dissolve the yeast in the water and pour it into the flour mixture.
Knead the dough until it is slightly sticky on the hands and sides of the kneading trough.
Let the dough rest for 1 hour in the kneading trough with a wooden lid.
After 1 hour, cut the dough into portions of 280 grams for traditional Neapolitan pizza or 150 grams for fried Neapolitan pizza.
Roll out the portions of dough into 10 cm wide rounds.
Next, spread tomato sauce, cheese, a drizzle of olive oil, and fresh basil on top of the dough rounds.
Bake the pizza in a wood-fired oven at 806-896°F (430-480°C) for 90 seconds.
Serve hot and enjoy Gino Sorbillo's authentic Neapolitan pizza.
The key to making a great Neapolitan pizza is to use high-quality organic ingredients and a wood-fired oven.
Tip:
If you experience any issues with the pizza dough, such as it being too dry, too sticky, or not rising properly, check out the article "Common Pizza Dough Problems and How to Fix Them" for help.
