Who hasn’t dreamed of being able to make an authentic Italian pizza—or more specifically, a Neapolitan pizza?

A Facebook post by Baloffi Pizza about a basic course in Neapolitan pizza sparked my desire to learn more about this traditional pizza.

A true Neapolitan pizza is defined by its thin, soft base, crispy yet airy crust, and, of course, the unmistakable flavors of Italy. The course took place in the charming setting of an old pharmacy in Bryne, and after driving all the way from Stavanger, my expectations were sky-high.

The course was held in the charming old pharmacy in Bryne, and after driving all the way from Stavanger to participate, my expectations were sky-high.

The Course of Neapolitan Pizza

jarte, the mastermind behind Baloffi Pizza, led the course. We kicked things off with some theory, diving into the heart of pizza-making—the dough. It’s incredible how much care and precision goes into crafting the perfect dough. In fact, a specific type of flour, Tipo 00, has been developed just for this purpose. This finely milled flour is the secret behind the pizza’s signature texture.

The session was packed with fascinating insights—different types of flour, the science of yeast, kneading techniques, and the essential tools of the trade. Who knows? Maybe a pizza oven will be my next big purchase!

One key takeaway: yeast should be measured with a precision scale, down to 0.01 grams. It’s these tiny details that make all the difference.

If you catch the pizza-making bug, be warned—it’s a hobby that can quickly become an obsession, filled with endless details and discoveries.

The Art of Baking Neapolitan Pizza

Before you even think about baking, there’s an entire process dedicated to preparing the dough. It requires careful kneading and a long fermentation period. To nail the perfect yeast-to-fermentation ratio, Bjarte recommended using an app called PizzApp—a game-changer for aspiring pizzaiolos.

Another revelation, Baking flour?. This magical ingredient is essential for shaping the pizza without sticking. Trust me, don’t skimp on it! If you’ve ever struggled with dough clinging to your hands or surfaces, this will solve all your problems (as long as your dough is made correctly, of course).

The Toppings

Our first creation was the classic Pizza Margherita. Watching everyone proudly assemble their first pizza was a highlight of the day. And the taste? Absolutely divine.

The simplicity of the toppings—tomato sauce, mozzarella, basil, and olive oil—was a testament to the beauty of Neapolitan pizza.

Speaking of tomato sauce, a true Neapolitan version uses just two ingredients: tomatoes and salt. The gold standard is San Marzano tomatoes, prized for their balanced sweetness and low acidity.

The mozzarella we used was the firm variety, made from whole pieces of cheese that are carefully divided.

Baking to Perfection

Baking a Neapolitan pizza in a proper pizza oven takes just 90 seconds at a scorching 450 degrees Celsius. Yes, it’s that fast! The trick is sliding the pizza into the oven without losing all your toppings.

Air bubbles in the dough? Be careful—they can burn quickly. A quick poke before baking does the trick.

If your oven heats unevenly, you’ll need to rotate the pizza during baking.

One of the standout pizzas of the day featured Slegge sausage from Ask Gård. It was a flavor explosion!

Final Thoughts

In summary, the Baloffi Pizza course was an unforgettable experience—equal parts educational and fun. We delved deep into the art of Neapolitan pizza-making, from crafting the perfect dough to savoring the final product. Armed with the right ingredients, tools, and techniques, we all left feeling like true pizzaiolos.

This course has inspired me to continue this delicious journey in my own kitchen. Who’s ready for a homemade Neapolitan pizza night? 🍕