Weekend Neapolitan pizza

My fascination for pizza started after listening to an interview with two friends who wanted to learn how to make the perfect Neapolitan pizza at home. Their adventure that started with a passion for perfection eventually resulted in a restaurant and a 300+ page book about this narrow field of pizza.
I was inspired by them– Besmir Balaj and Ville Ilola who have a fantastic restaurant called Lilla Napoli in Falkenberg, Sweden.
This is my version of the Neapolitan pizza!


  • 500g Tipo 00 flour (a special super fine Italian flour)
  • 330g Water
  • 12g Salt
  • 0.2g dry yeast (trust me…)
  • 400g Can of San Marzano tomatoes crushed by hand. (or any good crushed tomatoes)
  • Italian Salami
  • 3 Mozzarella balls, cut in thin slices
  • Parmigiano cheese
  • Olive oil


Mix the dry yeast with the water and stir until dissolved. In the bread kneader bowl put the flour and salt, and turn on the kneader. Pour in the dry yeast liquid and knead the dough for 15 minutes. Let it ferment until the next day. If you don’t have time, just increase the amount of yeast but ideally leave it to make the pizza next day. Divide the dough into 3 parts and form round balls by stretching the edges and pulling them underneath. Put them separate and let them ferment again. Now its time to turn on the oven as high as it goes! Just before the pizzas go into the oven, turn on the over head grill if you have any for the pizza top to get heat (this bakes the pizza in few minutes but keep an eye to not char it).

The traditional way of flattening a Neapolitan pizza is by slapping it back and forth but my way is just by taking one of the doughs and pressing my finger tips in the middle and leaving the edges as a thicker rim. (This will come by practice, or you can also watch some videos on how to flatten a Neapolitan pizza.) Then grab the pizza by the rim and let it stretch by gravity while turning it around as it becomes thinner and bigger. Put it on a parchment paper, add the crushed tomatoes on top, along with the salami and mozzarella spread uniformly. Sprinkle some olive oil on top and put it into the oven.
Bake for a few minutes until the bread turns golden brown with some darker spots on the sides. Just perfection and yum!