“Back to Pizza Napoli” Manual: The Complete Guide to Contemporary Neapolitan Pizza

Learn how to make authentic Neapolitan pizza at home with the *Back to Pizza Napoli* manual, the only step-by-step guide that lets you create your perfect Neapolitan pizza without any mistakes. A pronounced yet well-balanced crust, slightly crispy, with an ultra-thin base and a light, crisp bite: the result is a contemporary Neapolitan pizza, faithful to tradition yet designed for today’s palate.

Two recipes, two dough-making methods

The manual guides you through the preparation of two complete recipes, each yielding 6 Neapolitan pizzas weighing 260g. The first is a direct dough made with “0” type flour (W270/290) and 65% hydration—the simplest and quickest method. The second is a bonus recipe using an indirect dough based on biga: a pre-ferment prepared with “00” flour W340/390 with 45% hydration, which gives the final product a more pronounced crumb structure, more even baking of the crumb, and unmistakable aromas.

Professional techniques explained step-by-step

Each step of the process is described in detail: kneading (by hand or with a stand mixer/spiral mixer), proofing, portioning, shaping, and rolling out. Four highly detailed video tutorials guide you through the most delicate steps: the hand-kneading technique, cutting the dough into portions, rolling out the dough disc, and preparing the biga according to Master Pier Giorgio Giorilli’s method. For each recipe, you’ll also find a complete timeline, with precise timing for both lunch and dinner service.

Perfect results, even without a professional oven

The manual covers two methods of cooking. In professional high-temperature ovens (electric, gas, wood-fired, or pellet-fired), the pizza bakes in about 90 seconds with the bottom heat set to 430°C and the top heat to 450°C. For those without a pizza oven, an alternative method tested in a skillet and under the broiler is included—designed specifically for home ovens—which allows you to achieve the same soft, foldable crust typical of the Neapolitan tradition.

Traditional fillings and a special variation

In addition to the classic Margherita with San Marzano DOP tomatoes and fiordilatte, the manual includes a recipe for the Marinara, enriched with Cetara anchovy fillets—a variation that highlights the seafaring tradition of Neapolitan pizza with an extra touch. The “Back to Pizza Napoli” guide pairs perfectly with “Napoletana Moderna” flour by Fudemy—specifically recommended for this method—and with “Verde” Type 00 W290 flour for authentic Neapolitan pizza.

The manual is available only in Italian.