Neapolitan Pizza Recipe 00 Pizza Flour

For Neapolitan Pizza Base: 

• MORCOTE® 00 Pizza Flour – 700g 
• SwissBake® Saurteig Pizza Premix 30 – 300g 
• Water – 550g to 600g 
• Olive Oil – 50g 
• Fresh Yeast / Dry Yeast – 20g / 5g 

Topping Suggestions: 

 • MORCOTE® by SwissBake® Pizza Sugo Powder 
 • Fresh Mozzarella 
 • Heirloom Tomatoes 
 • Olives 
 • Burrata 
 • Caramelized Onions 
 • Truffle Oil 
 • Fresh Basil or Arugula 
 • Balsamic Glaze or Olive Oil (for drizzle 

Mixing: Measure & add all ingredients specified for Neapolitan pizza base to a spiral mixer. Mix for 4 minutes at slow speed, then 6 minutes at fast speed until smooth and elastic. Dough should be slightly tacky but clean the bowl. Final dough temperature should be 22°C to 24°C.  

Bulk Fermentation: Rest the dough for 20 minutes covered. It should feel slightly warm and have a mild sourdough aroma. 

Scaling & Shaping: Divide into 240g to 260 g portions for 30–32 cm pizzas bases. Shape into balls gently. Use fingertips to press out the dough, keeping a thicker edge for crust.  

Cold Fermentation (optional): Additionally, the dough balls can be cold fermented at 4°C to 6°C for upto 10 hours. Bring back to room temperature and proof for 15–20 minutes before shaping & baking.  

Baking: Pre-heat oven to 250°C to 300°C. Top the pizza base with choice of sauce, cheese & other toppings. Bake on a pizza stone for 6–8 minutes until puffed and golden with slight blistering.