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Pizza Napoletana Tricolore

Pizza is all about the base and to get the base right you need to use the right flour. There is one flour that is made for pizza and that is tipo 00. This is a very fine Italian flour that has been specially milled to make really elastic dough and a crisp crust. Pizza is a true crowd pleaser and a dish that’s cost effective to make. This is a recipe from experts in Italy and is all about the correct amount of water and salt for the Naples-style base. It’s a simple recipe, perfect for spring, but it needs a really hot oven.


Makes two 30cm pizzas


  • 200ml water (tepid) 
  • 6g salt 
  • 335g Alfina’s Sovrano Tipo 00 Italian Napoletana Pizza Flour 
  • 2g dried active yeast 
  • 45ml extra virgin olive oil 
  • 50g pesto 
  • 110g tomato sugo 
  • 150g nduja/sopressa 
  • 100g buffalo mozzarella


In a blender with a dough hook, mix the water and salt until the salt is completely dissolved. Add 170g of flour to the bowl and mix thoroughly for 2 minutes to form a viscous white liquid. Add half the remaining flour and the yeast and mix together for a further 2 minutes. Add the remaining flour and mix together for a further 10 minutes or until the dough is smooth and is making a slapping sound in the bowl. Remove from the bowl and place on a lightly oiled tray. Cover and allow to prove at room temperature for 20-30 minutes. 

Using scales, cut the dough into 2 portions weighing about 270g. Using the palm of your hand, shape the dough into balls on a lightly floured bench. Place on lightly floured trays and allow to prove at room temperature for 8 hours or for 24 hours in the fridge. 

Preheat the wood fired oven to 400°C. Mix together the oil and pesto. Roll the pizza dough into 30cm discs. Place on pizza trays. Cover the base of each pizza with some sugo. Dot the pizza with small morsels of nduja or torn pieces of sopressa and evenly place these on the pizza. Tear the mozzarella into portions and scatter around. Bake in the oven for 90 seconds or until done. Remove from the oven and drizzle with the pesto oil. Cut and serve. Perfect with an Italian red such as Farnese Chiantari Nero D'avola. 

Tip: This can also be done in a electric oven at 330°C for 2-3 minutes