How to Make Neapolitan Pizza and Roman Pizza at Home Using the Same Dough

By Vincenzo's Plate

Ingredients

Instructions

1. Put the flour in a stand mixer bowl, add the salt and dry yeast, and mix briefly.
2. On high speed, slowly pour in the water a little at a time so the flour absorbs it.
3. Add the olive oil, drop to medium speed, and gradually add the rest of the water.
4. Mix on high speed until the dough is fully combined and the bowl is clean.
5. Knead on the work surface until smooth and elastic, then shape into a ball, cover with an upside-down bowl and rest at room temperature for 20 to 30 minutes.
6. Divide and shape the dough into balls: 250 to 260 g each for Neapolitan, or 180 g each for Roman thin crust. Oil the containers lightly, place the balls inside and refrigerate for 16 to 24 hours. Alternatively, refrigerate the whole dough in an oiled bowl for 16 to 24 hours, then divide it the next day.
7. Before stretching, take Neapolitan balls out of the fridge 4 hours ahead, and Roman balls 1 hour ahead, to come to room temperature.
8. Season the passata with about 1 tablespoon of salt. Cube the mozzarella and drain it in a strainer.
9. For Roman pizza: press the dough from the edge toward the centre with your fingertips, then stretch it thin with a rolling pin or by flipping it between your hands. Put it on a peel, spread a thin layer of sauce close to the edges, and optionally drizzle with olive oil around the edge.
10. Preheat the oven, then par-bake the base at 300 to 320°C (572 to 608°F) for 3 minutes. Add the mozzarella, grated Pecorino and a drizzle of olive oil, then bake a few more minutes until the cheese melts and the base is crisp.
11. For Neapolitan pizza: coat the dough ball in fine semolina, press from the centre outward without pressing the rim, flip and repeat. Stretch it onto the peel by hand, then lay it smooth side up.
12. Spread the sauce from the centre outward, leaving the rim clear. Scatter torn basil over the sauce, add the Pecorino, then cover with mozzarella and finish with a generous drizzle of olive oil.
13. Preheat the oven to 400°C (750°F) and bake for about 90 seconds, turning as needed, until the crust puffs and is lightly charred underneath.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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CheeseMozzarella cheesePecorino cheesePassataSemolina