Inspired by content originally published on Vincenzo’s Plate by Vincenzo Prosperi (with tips from champion pizzaiolo Johnny Di Francesco)
Introduction
There’s pizza—and then there’s Neapolitan pizza—Italy’s revered art form of blistered crust, airy cornicione, and simplicity perfected. Vincenzo’s Plate shares a world-champion-approved recipe taught by Johnny Di Francesco, packed with technical precision and old-world wisdom.
But these insights aren’t just for home cooks—they’re golden for shop owners and suppliers, too. Let’s break down how to transform these artisanal methods into replicable, scalable success.
Ingredients
For the Dough:
- 500g 00 flour (or bread flour)
- 325ml warm water
- 2 tsp salt
- 3g dry yeast
- 1 tbsp olive oil
For the Sauce:
- 400g San Marzano tomatoes (crushed)
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 garlic clove (crushed)
Toppings:
- Fresh mozzarella (fior di latte or buffalo)
- Fresh basil leaves
- Olive oil for drizzling
Instructions
- Make the Dough: Mix the flour, water, salt, yeast, and olive oil. Knead for 10 minutes. Let it rest for 24 hours in the fridge.
- Prepare the Sauce: Blend tomatoes, olive oil, salt, and garlic. No cooking needed!
- Shape & Bake: Roll out the dough to a thin round shape. Spread the sauce, add cheese, and bake at 900°F (480°C) for 90 seconds (or 500°F in a home oven for 7-8 minutes).
- Garnish & Serve: Add fresh basil and a drizzle of olive oil before serving.
🍕 For the Culinary Enthusiast: Crafting Authenticity at Home
Leathered hands, cold water, and zero shortcuts. Johnny’s technique demands discipline: 1 kg “00” flour (Le 5 Stagioni), 600 ml cool water, a gram of yeast, and 30 g salt—mixed and hydrated to perfection .
Pizza Pro Tip: Elevate home bakes with an infrared laser thermometer and a pizza steel, pre-heated for at least 40 minutes to mimic a wood-fired floor. This heat gives your dough that signature “leopard spotting” and edge lift .
👩🍳 For Shop Owners: Repeatable Quality Meets Kitchen Efficiency
Replicating champion-level dough in pizzerias starts with discipline—and smart equipment:
- Weigh ingredients precisely: inconsistent salt or yeast can derail dough performance.
- Control dough temperature: maintaining 23–26 °C ensures ideal fermentation vincenzosplate.com+1vincenzosplate.com+1.
- Optimize proofing: bulk ferment for 16–24 hours, then shape 250 g balls and rest 4 hours before bake .
Recommended Tools: A commercial digital kitchen scale for accuracy, and climate-controlled proofing cabinets to maintain consistency—no matter the season.
📦 For Suppliers: Flour & Equipment as the Backbone of Authenticity
Dough like this demands premium input:
- “00” flours with W-values of 220–320, crucial for gluten development and high hydration vincenzosplate.com+1en.wikipedia.org+1.
- Live yeast or calibrated dry yeast—at only 1 g per kilogram of flour—to manage slow fermentation and flavor complexity .
- Prep tools: vacuum sealers, dough scales, and reusable proofing containers streamline commercial workflow.
Supplier strategies should focus on offering “Neapolitan certified” ingredient bundles and equipment kits tailored for shops pursuing this traditional standard.
🧠 Expert Insight (Hypothetical)
Marco DeLuca, artisanal pizza consultant, notes:
“Neapolitan dough is deceptively simple—just four ingredients—but perfecting it requires precision. Shops need scalable systems, not shortcuts, if they want consistent results that customers trust.”
📊 Industry Trend: Artisanal Goes Mainstream
The popularity of Neapolitan pizza has transformed consumer expectations. According to Serious Eats, mastering this crust requires few ingredients—but lots of heat and fermentation time facebook.com+13en.wikipedia.org+13vincenzosplate.com+13seriouseats.com. This has created demand for:
- High-end flours and quality yeast
- Heat-retaining pizza ovens (including sonic infrared torches)
- Smart proofing systems and kitchen sensors
For suppliers, selling not just ingredients but systems-based solutions positions you at the center of this artisanal shift.
🎉 Final Slice: Turning Tradition into Transformation
From Vincenzo’s Bowl to your business or home table, this dough is more than a recipe—it’s a roadmap. Enthusiasts can up their game with pistola-level tools; shop owners can replicate champion results with the right environment; suppliers can become partners in pizza excellence.
In a world chasing convenience, Neapolitan pizza proves some traditions—borne of flour, water, salt, yeast, and time—still deliver the best payoff. And with measured hands and hot ovens, they’re ready to transform every pizza operation from ordinary to extraordinary.
Affiliate Disclosure: This article contains affiliate links, which means we may earn a commission if you purchase through them. We only recommend products that enrich the pizza-making experience, from home kitchens to professional pizzerias.