The perfect Napoletana pizza dough

As the warmer days are upon us, it is inevitable that friendly gatherings will exponentially grow over the next few months. And what better food than pizza to share in those moments! 

Home pizza ovens are also increasingly popular, overtaking our gardens, and holding a special place next to the barbeque... So we’re sharing this brilliant recipe from Eve Seemann—the head chef at Michelin-Starred Apricity in Mayfair.

Although this is home-oven friendly, feel free to bake in your own pizza oven, and tag us in the results (don't forget about the Italian hand emoji!).

Here's the method:

Makes four pizzas

• Mix half of your flower, dry yeast, honey and water until combined and rest for 20 mins. 
• After it rests, add the remainder of your flower, salt and 10g of EVOO. Knead the dough until lovely, stretchy and smooth (10-15 mins). This can be done by hand or in a kitchen aid. The important thing is to ensure the dough is smooth and elastic, and the gluten is well developed. 
• Rest the dough for further 30 minutes.
• After this rest, work the dough a little more and portion into 4 equal portions. The easiest way is to shape it in a ball and divide it like you would portion a tart, we are at home, it doesn’t need to be perfect! 
• Roll each dough portion into a ball, smooth side up, and seam side down. 
• Now either let them rise outside for 6 hours, or reserve them in the fridge overnight
• And finally, when you are ready for your pizza—heat the oven! 220°C, with a tray inside, the same tray you will cook the pizza onto. 
• Stretch the dough, place it on a hot tray and part-bake the base for 4 mins. 
• Take the partly baked base out of the oven and spread the sauce ( a good quality passata, like one from the Isle of Wight) and topping of your choice on the pizza.
• Then, brush the crusts with a little more oil and put the pizza back in the oven and finish baking to your liking. Crispy, soft, crunchy… You decide! 
• Drizzle some more liquid gold on the pizza when ready, and enjoy.