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We offer authentic Neapolitan stone-fired pizza

Imported straight from Italy and shipped directly to your door

We offer authentic Neapolitan stone-fired pizza

Imported straight from Italy and shipped directly to your door

Pizza Bien Serves The Best Authentic Neapolitan Pizza Near Me

Pizza Bien Serves The Best Authentic Neapolitan Pizza Near Me - Pizza Bien

When you search for authentic Neapolitan pizza near me, Pizza Bien is always the answer. But do you know what makes Neapolitan pizza so different from the others? Well, we have all the details here for you.  

What Is So Special About Neapolitan Pizza? 

Neapolitan pizza may be considered one of Italy's finest exports for the true connoisseur of Italian cuisine. This type of thin and crispy crust is traditionally topped with San Marzano tomatoes, buffalo mozzarella cheese, and well-balanced toppings to create a simple yet satisfying dish that UNESCO has celebrated as an important cultural practice in 2017. 

Neapolitan pizza is a popular style of Italian pie that has strict guidelines for what it takes to be called Neapolitan. The True Neapolitan Pizza Association was founded in 1984 and defines the process from start to finish, including all ingredients and how they are prepared. It's not easy following these standards, so I created this recipe which adheres closely to them with some modifications here and there where appropriate (a little less salt or sugar, for example).

Neapolitan pizza is not like that of other pizzas. It should be baked in a wood-fired oven, at temperatures ranging from 400 to 900 degrees Fahrenheit (200 to 500 Celsius), according to AVPN. The fire bakes the dough and cooks it within 90 seconds--not including time spent getting the pie out of its pan!

How is Neapolitan Dough Different From Others? 

Neapolitan pizza is known for its thin, flat crust and crispy edges. This type of pie ingredients are simple: flour, yeast, or another leavening agent (like baking powder), saltwater, olive oil, and a little sugar to make the dough more elastic. 

Kneading the dough by hand creates a rubbery texture; knead it on your countertop in circular motions with fingers pressing into it until you're able to pull off strands that look like spaghetti noodles without breaking them! Allow time for rising before forming- 24 hours if possible- which helps keep pockets from opening during cooking since air bubbles expand as they create an uneven top surface.

It takes patience to make Neapolitan pizza dough. So before you get impatient finding the frozen pizza sales near me, pick Pizza Bien. 

First, the water should be cold so that yeast doesn't start working too quickly when it's time for our pizzas to come out of the oven. To achieve this and keep things easy on us, we use a hydration level between 70-80% to avoid letting hot air get into contact with risen dough before baking. 

Additional ingredients such as sugar or oil are not required since these are just flavoring agents anyways, which would decrease flavor retention by adding more items like herbs and spices later in the process after you've shaped your pies into balls!

What Ingredients Make a Perfect Neapolitan Pizza? 

What Ingredients Make a Perfect Neapolitan Pizza - Pizza Bien

The secret to a great Neapolitan pizza is all in the dough. The dough needs only four simple ingredients: flour, water, salt, and yeast. These must be of high quality for you to want your pie to taste authentic!

Flour

Flour is the most crucial ingredient in Neapolitan pizza dough. You simply can't make authentic Napoli-style pizza with all-purpose flour, and you'll need a special kind of Italian Tipo 00 or Tipo 0 flour to get it right! "00" refers to the finest milled white wheat on Italy's scale--and this type has an especially high protein content for maximized crustiness!

Tipo 00 flour is a high-gluten, low protein content type of flour. This makes it perfect for making dough that can be stretched and manipulated before adding other ingredients to make the pizza crust. When you knead Tipo 00 into your dough, gluten strands get longer as they are being worked on by hand, creating a stretchy texture similar to elasticity in fabric or rubber bands.

Water

When it comes to pizza, the water must be clean and ideally around 20°C (68°F) when you start baking. Unlike most other recipes for this popular dish, you’ll want to use cold water from the beginning because that will ensure your dough is ready at just about 23°C (73º Fahrenheit). 

When kneading by hand or using a machine attachment and during proofing time before shaping and topping, both hands’ temperature should not exceed 25 degrees Celsius. So keep them cool until then!

You want to start with even colder water when the weather is very hot, but don't go lower than ten °C (50°F), or fermentation will slow down too much. Using a stand mixer can make your dough warmer and should be avoided if you're working in an environment hotter than 50 degrees Fahrenheit for that reason.

If the temperature outside is over 90 degrees Fahrenheit, it's best to use cold water, so the yeast doesn't die from overheating at higher temperatures - this also creates lighter bread due to its low-heat needs! Colder environments work better, though; using a stand mixer would likely cause problems because of high heat generated by mechanical mixing instead of hand kneading, which does not produce such extreme heat.

Salt

Salt is essential to pizza dough because it helps tighten the gluten structure, which keeps more moisture in and CO2 out. This also makes for a stronger crust that won't easily tear when you slice into your pie. The salt slows down yeast activity while enhancing the flavor of our homemade pies! But you don’t have to slow down to find the frozen pizza sales near me. We are here right around the corner. 

Yeast

Neapolitan pizza dough is made with only a tiny bit of yeast, which forces the crust to be slightly thinner than other styles. The long rise time also allows the flavors in the dough and toppings to blend ever so perfectly.

When making dough, the amount of yeast you use should scale to how much water is used. For example: for every liter of water, it's best to have 0.3 grams of active dry yeast; if there are five liters instead, 1 gram will suffice, and even then, only around three times as many (1g vs. 3g).

Tomato Sauce 

For those who enjoy a Neapolitan pizza, it is essential to use the San Marzano tomatoes. These are also best for tomato sauce, around 80-90g (3oz) per pie.

Cheese 

The best cheeses for pizza are fresh buffalo mozzarella or the "fior di latte" (mozzarella made from cow milk). These moist cheeses come in containers with liquid. You can also use grated hard cheese on your Neapolitan pizzas and sprinkle it over pies using a circular motion.