What’s the secret to a great pizza dough?

What is it about napoletana dough that makes it the best pizza in the world? We will tell you (almost) all the secrets!

The crust is thin, light, pleasantly salty and yet somehow irresistibly sweet, it melts in your mouth. The edge is cutely puffed up, crispy and yet unexpectedly juicy, golden with those sexy black fiery freckles. Like no other, when you see it, when you smell it, when you bite into it with your eyes closed, you know that it can only be pizza on the fly. The only one. The first, but never surpassed.

You can’t go bankrupt?

Her secret? Roughly speaking, the secret is in the dough, and the secret of that dough lies in the ingredients and preparation techniques, but also in the skill, craftsmanship and self-confidence of the pizza maker himself. That’s why you should always take any recipe for “real Napoletana” with a grain of salt. Everyone will tell you the same thing: flour, water, yeast, salt, olive oil and, apparently, you can’t fail. But you can, you really can. But don’t let that discourage you: at the end of the day, any pizza is 100% better than no pizza, and you can always come to us, in Sette Sorelle, for a real, authentic, authentic, mega-turbofantastic napoletana.

Zero-zero for the win

We cannot give you skill, craftsmanship and confidence, but we can still reveal some of the secrets of our pizzaiolo. For starters, don’t even think of making “alla Napoletana” with bread flour because Vesuvius might boil over with rage. Only and exclusively for you to use flour type 00. Zero-zero. Or, in our case, Mulino Caputo Doppio Zero flour. Straight from Naples, because when we say authentic, we’re not kidding. This wonderful slow-milled flour is responsible for the dough that stretches thinly, does not tear, and best withstands rapid baking on high heat. The ratio of flour and water is always at a strict 30:70, and the specialty of the pizza dough is olive oil, so make sure that it is top-quality because the smoothness, softness and discreet but deep aroma of the dough depend on it. Knead, stir, patiently, until perfectly smooth – then forget about everything. Watch “Titanic” or something because the dough now needs to rest at room temperature. Still crying after the movie, shape your bubbles and then you too have a nice rest, preferably until the day after tomorrow. This is a sport for the patient, and our pizzaiolo lets his delicious “ballotice” age for as long as 48 hours, which not only gives it a better taste, but also optimal digestibility, so his napoletana is never hard on the stomach.

Pull-pull

So stretch it properly, stretch as much as you need, tap where you need to; this is done with feeling, so love your dough like Leonardo di Caprio loved Kate Winslet and cater to his every whim. And then you just need a real bread oven or, even better, an Opale oven that our pampered pizzaiolo also uses… What, you don’t have an Opale oven? What can we say, give up everything and book your table! Well, after all that effort, heat up your non-Opale oven and, if you have one, heat up your pizza stone for at least an hour and lay the result of your three days of sweet pains on it. If you don’t have one, it would be best to first bake the crust coated with peels – of course, only peels from San Marzano tomatoes – and only then put on the pizza and finish it at the highest temperature. And don’t forget to drizzle it with olive oil after taking it out of the oven. The best you have. If you macerated pepperoncini in it, congratulations, we like you even more. And good luck, we have no doubt that you got a great pizza. Is that a real rush? Probably not, but we’ll take care of it anyway, whenever you want it!

And, did you want her? We wanted you too, so reserve your table and enjoy the real, the only and never surpassed napoletani!