Wood-fired Neapolitan Sweet Pizza Selections Recipe

Activate yeast

In a small bowl combine lukewarm water (about 100–110 ml), the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, discard and start with fresh yeast.

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, combine the 00 flour and sea salt. Make a well and pour in the yeast mixture and olive oil. Mix on low to bring the dough together until a shaggy mass forms (about 2 minutes), then increase speed and knead 6–8 minutes until the dough is smooth, elastic and slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface 8–10 minutes.

First rise

Form the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise at room temperature for 1.5–2 hours or until roughly doubled. For more flavor, refrigerate covered for 12–24 hours (cold ferment). If refrigerated, bring to room temperature 1–2 hours before shaping.

Divide and bench rest

Turn dough out onto a lightly floured surface. Divide into four equal portions (about 200–240 g each depending on exact flour weight). Shape each into a tight ball by folding edges underneath. Place on a floured tray, cover and let rest 30–45 minutes until relaxed and puffed slightly.

Preheat wood-fired oven to roughly 430–480°C (800–900°F) for classic Neapolitan char; if your oven runs hotter, aim for 450–500°C briefly for quick bake. Allow the oven to stabilize and scrape the hearth clean of embers and ash where you will cook the pizzas.

If you don’t have a wood-fired oven, preheat a pizza steel or stone in a home oven at the highest temperature for at least 60 minutes. The baking times below assume a very hot surface and top heat.

Lightly dust a peel with flour or semolina. Gently press and stretch one dough ball from the center outward to form a 10–12-inch round, leaving a slightly thicker rim (cornicione). Do not use a rolling pin if you want an airy rim.

Par-bake or quick bake

For sweet pizzas that use delicate toppings (ricotta, fruit), it’s best to give the stretched dough a very brief bake of 45–90 seconds in a wood-fired oven (or 3–5 minutes in a very hot home oven on a preheated stone/steel). Rotate frequently for even charring. The crust should puff and show leopard spotting but remain pale in the center.

Brush and sugar

Remove pizza from oven and immediately brush the rim with melted butter and, if desired, lightly sprinkle the sugar across the rim for a caramelized edge. Return to the oven for 15–30 seconds to set the butter and sugar if using.

Allow the baked pizza base to cool 30–45 seconds so spreads won’t run. Spoon and spread Nutella evenly across the center, leaving the buttered rim exposed. Arrange banana slices over the Nutella. If desired, return briefly (10–15 seconds) to the oven to warm the bananas slightly — do not overbake. Remove, dust with powdered sugar and scatter toasted chopped hazelnuts over the top.

While the crust is warm, dollop spoonfuls of drained ricotta across the pizza and gently spread into an even layer leaving the rim. Scatter mixed berries, drizzle with honey and sprinkle lemon zest. Serve immediately; the warm crust contrasts nicely with cool ricotta and berries.

After the crust is baked and brushed with butter, let it cool 30–45 seconds. Spread mascarpone in a thin layer. Arrange quartered fresh figs (or small dollops of fig jam) and top with torn slices of prosciutto. Finish with a small handful of arugula, a drizzle of balsamic glaze and a light sprinkle of flake sea salt. Serve immediately.

Slice pizzas with a pizza wheel and serve hot. Each pizza is best eaten immediately to enjoy contrast of warm crust and fresh sweet toppings.