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Le Chaudron recipe
Pizza napolitaine maison
Homemade Neapolitan pizza
⏱ 90 minServes 4Medium450 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)all-purpose or tipo 00 flour
10 gfine salt
5 gfresh yeast
300 ml (1¼ cups)lukewarm filtered water
400 g (14 oz)peeled San Marzano tomatoes
400 g (14 oz)fresh buffalo mozzarella
1bunch of fresh basil
4 tbspextra-virgin olive oil
- 500 g (18 oz) all-purpose or tipo 00 flour
- 10 g fine salt
- 5 g fresh yeast
- 300 ml (1¼ cups) lukewarm filtered water
- 400 g (14 oz) peeled San Marzano tomatoes
- 400 g (14 oz) fresh buffalo mozzarella
- 1 bunch of fresh basil
- 4 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the yeast in the lukewarm water and mix with the flour and salt in a stand mixer with the dough hook.
- Knead on medium speed for 12 minutes until smooth and elastic.
- Shape into a ball, dust with flour and let rise for 2 hours at room temperature under a damp towel.
- Divide into 4, shape into balls and let rest 1 more hour.
- Preheat the oven as hot as it goes (250 °C / 480 °F) with the pizza stone inside.
- Stretch each ball by hand, keeping the edges thick, and top with crushed tomatoes, torn mozzarella and basil.
- Bake for 5 minutes at 250 °C (480 °F) on the hot stone until the edges puff and brown.
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