Pizza Star of Naples

Описание: In this video we make a Neapolitan Pizza in the shape of a star. We will make the Star from Naples - Stella di Napoli.
We make at first a direct dough, then I show you how to shape a star and at the end we bake the Pizza Stella di Napoli.


Link for the Tomato Sauce:    • Original Neapolitan Tamato Sauce for Pizza...  
Link for Stretching:    • How to Stretch the Pizza by Hand and how t...  
Link for Baking in a normal Kitchen Oven:    • The perfect Pizza out of the normal Kitche...  
Link to the NO KNEAD Dough:    • Pizza Dough NO KNEAD - really simple  
Link to the Real Pizza Napoletana:    • Real Neapolitan Pizza – very easy - Pizza ...  

Link to 5-tips Star:    • Pizza in Star Shape - Star Pizza  


Ingredients for 3 Pizzas with a diameter of 30-33cm:
500g Flour Typo 0 or 00 (min. W320 and 13% Protein)
320g very cold Water (64% Hydration)
15g fine Sea Salt
1,5g fresh Yeast

additionally, if a normal kitchen oven is used:
5g Honey
5g Olive Oil


Work Instructions:
Put all ingredients without the salt and beginning with the water into a bowl and mix it for around 5 minutes.
Then add the salt and continue kneading.
Kneading time will be around 20 minutes in total.
Make the "Window Test".

Put the dough onto the counter, form a ball and put it into a box or bowl and close it air-tight.
Let it rest for 1-2 hours at room temperature. Then put the box into the fridge for around 22 hours.

Prepare the Mozzarella, if it is based in liquid. Take the Mozzarella out, cut it into slices, put them into a sieve, cover it and let it drain in the fridge.

After the first 24 hours of leavening time, form 3 balls, around 280g each.
Put them into a dough ball box, cover the lid and let it raise for around 19 hours in the fridge.

Around 5 hours (depending on the temperature, the warmer the shorter) befor baking, take them out of the fridge and let them raise at room temperature.

Pre-heat the oven to 420 degrees C.

If you have a Mozzarella which is not in liquid, slice it.

Prepare the tomatoe sauce:
Pour San Marzano tomatoes into a bowl and tear them by hand. Use NO mixer, otherwise you could destroy the seed and this would build a bitter taste. Per can of tomatoes 4g salt. Mix it and it is ready. You could also add 5g of Olive Oil and a few leaves of fresh Basil which are teared.

Shape the pizza by hand.
Everything is related to your taste. You can top your pizza with what ever you like.


My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen