AVPN Pizza Napoletana Recipe & Guide!

🍕 How to Make AVPN Neapolitan Pizza 🇮🇹

Welcome to the ultimate guide on how to make authentic Neapolitan pizza following the guidlines of Associazione Verace Pizza Napoletana (AVPN)! In this video I will show you how to mix the perfect dough all the way to baking at the right temperature—so you can recreate a slice of Naples right in your kitchen.

AVPN Pizza Napoletana
makes 3 pizzas 270g each

Recipe:

0.1g active dry yeast
310g water
500g 00 flour
14g salt

Method:

1. Dissolve the 0.1g of dried active yeast into room temperature 310g water in a mixing bowl.

2. Place the 500g 00 flour and 14g salt on top. Mix with a spoon until incorporated. Cover with a cloth and allow to rest for 10 minutes.

3. Knead the dough until it becomes a ball. Rest another 10 minutes.

4. Knead the dough until it's more smooth. Cover tightly and bulk ferment for 12 hours at room temperature.

5. Divide the dough into 270g each. Knock out the airbubbles. Tightly shape the dough balls. Place them into a proofing tray and allow to proof for 12 hours at room temperature.

✅ What You’ll Learn:
• The official AVPN ingredients
• Proper dough fermentation & hydration
• Shaping technique for that iconic airy crust
• High temperature baking
• An AVPN Pizza Margherita

👨‍🍳 Whether you’re a home cook or aspiring pizzaiolo, this tutorial honors the tradition and technique of Neapolitan pizza making.

📖 Here’s the link for the AVPN Pizza regulations.

https://www.pizzanapoletana.org/publi...

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