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Our ovens may be mostly off for now but that doesn’t mean you can’t enjoy a Neapolitan style pizza at home!

We launched frying pan pizza kits so you can enjoy them in the comfort of your home with your loved ones and have some fun.

However we totally get that some people want to it completely from scratch so here’s the full recipe for our dough and then the frying pan pizza!

Step 1. Make the Dough (BELOW)

Step 2. Gather additional ingredients:

  • 4 x balls of Neapolitan Pizza Dough (makes four pizzas, d’uh!)
  • 1 tin of San Marzano (or any good-quality Italian) tomatoes. Blitz these in a food processor or crush by hand and add a pinch of salt to make your marinara sauce
  • A good pinch of sea salt
  • Grated Parmesan
  • A handful of basil leaves
  • 150g fior di latte cheese (cow’s milk mozzarella), torn into pieces no bigger than a 50 pence coin
  • Extra virgin olive oil

Step 3. Cook

Step 4. Eat!

It’s really that simple.

After you’ve made the dough, click the button below to find the PDF on how to make your pizza!

As an added bonus, you can follow OG pilgrim James make the dough in helpful little sections HERE!

Be sure to tag us on social (@pizzapilgrims) so we can see all you beautiful pizza chefs in the making.

NEAPOLITAN PIZZA DOUGH

Makes 8 x 10 inch pizza bases

(Each base is technically for one, but it’s great sharing food)

Ingredients

  • 1kg ‘00’ flour with a high gluten content
  • 2g fresh baker’s yeast
  • 600ml cold water
  • 30g table salt

MAKING A PIZZA BASE

  • Tip the flour onto your work service and make a well in the centre. Dissolve your yeast in the water and pour into the middle of the well a little at a time whilst using your hands to bring the walls of the flour in so that the water begins to thicken. Once you’ve reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough. Knead for 10–15 minutes.

 

  • Cover and leave to rest for 10 minutes before kneading again quickly for 10 seconds (this helps to develop the flavour and the gluten).

 

  • Divide the dough into 200g balls and leave to rest overnight or for at least 8 hours (24 hours is optimal, 48 hours maximum) in a sealed container or a deep baking dish sprinkled with flour and covered in cling film. Remember to leave space for each of your dough balls because, as the gluten relaxes, they will spread out to take up twice the diameter that they do initially.

 

  • Now follow the PDF above to construct your pizza!

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