Recipe by Carlo de Pascale: homemade pizza

Characterized by its risen dough, its very fast preparation and its filling that does not overflow, the Neapolitan pizza today celebrates its 5th anniversary as a UNESCO Intangible Cultural Heritage.

As the name suggests, Neapolitan pizza originated in the city of Naples, located in southern Italy. It is now widely used and its real know-how entered Unesco’s Intangible Heritage on 7 December 2017.

In Belgium we also have enough to make the best Italian pizza makers jealous, as 4 Belgian establishments are included in the top 50 of the best pizzerias in Europe. However, you can also choose the homemade recipe that we offer below.

pizza dough recipe


  • 350 g pastry flour
  • 150 g Manitoba flour (so-called “strength” flour, richer in gluten, if you can’t find any, take a simple flour, preferably “Italian” called flour 00)
  • 10 g dry yeast (real yeast, but dry, not to be confused with baking powder)
  • 10 g of salt
  • 250 g of water


  • Dissolve yeast in lukewarm water.
  • Whisk until completely dissolved.
  • Make a well in the flour and add the water-yeast mixture.
  • Mix it all vigorously.
  • Add the salt and mix again. The dough should be smooth.
  • Place the dough into a ball in a large floured bowl.
  • Cover with cling film and leave to rest at room temperature until the dough has doubled in size. It will last at least three hours.
  • Degas (knead to allow the fermentation gas to escape), “fold” (fold the dough on itself several times) and continue to rise, ideally in a cool place overnight.
  • In the morning, degas and fold down, leave to rise for another three hours.
  • Degas and fold down, divide the dough into balls of approx. 300 g

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