Of which 2.3 g sugars and 0.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Soft rim · Four-ingredient dough · Start the day before
Allergens gluten
Neapolitan pizza dough
For a home oven
The Neapolitan tradition aims for a flexible pizza with a thin center and a high rim. In a pizzeria oven it bakes in 60–90 seconds at over 400 °C (750 °F); a home oven at 250–275 °C (480–525 °F) gives a different result, and this formula and these times are the practical adaptation for home. The dough has no olive oil or sugar: flour, water, salt and yeast.
Ingredients
- 500 g (1 lb) white bread/pizza flour
- 310 g (11 oz) water
- 14 g fine salt
- 1 g instant dry yeast
Method
- Weigh everything. Use cool water if your kitchen is warm. The finished dough should feel lukewarm or cool to the touch, ideally 23–25 °C (73–77 °F), never hot.
- Mix the flour and yeast. Add 260 g of the water and stir until no dry flour remains. Cover and let it rest for 20 minutes.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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