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Davide D'Auria's recipe for Neapolitan Pizza

Davide D'Auria's recipe for Neapolitan Pizza


  • 500g Della Terra Pizza Flour
  • 300ml water
  • 2g dry active brewer’s yeast
  • 15g olive oil
  • 15g salt


  1. Put 450ml of water, the flour and yeast into a mixer, mix for 5 minutes
  2. Add salt and rest of water (50ml)
  3. Mix for 8-10 minutes
  4. Add the oil and keep mixing until smooth
  5. Cut to required weight and form into dough balls
  6. Minimum proving time is 6 hours, for best results with a lighter crunchier crust we recommend proving in the fridge for 16-18 hours before using
  7. Divide your dough into balls and roll out to your desired size
  8. Add your tomato sauce to the base, smooth over with the back of a spoon
  9. Scatter your toppings and cheese, drizzle with a little olive oil
  10. Bake in a preheated oven at 240°C /220°C fan/gas 8 for 8-10 minutes or until cooked