At nNea pizza in Amsterdam, they serve the best pizzas in the Netherlands, according to Italian experts.

What is the secret to a good pizza, according to co-owner Vincenzo Onnembo?

In the 50 Top Pizza of Europe - outside of Italy - one Dutch restaurant can be found: nNea.

Last year, the Amsterdam pizzeria came in at number thirteen, and this year it rose to eighth place.

Quality over quantity.

This distinguishes nNea from many other pizzerias, according to co-owner Vincenzo Onnembo.

It's in the quality of the cheese and tomatoes, but especially in the pizza dough.

And by that he is not referring to the recipe, but how the dough is treated and how much attention and time is put into it.

"Making dough is like chemistry. The dough depends on the right temperature, how long you knead it, how long it can rise and ferment, how you bake it."

In Onnembo's kitchen, the entire process of preparing the dough takes fifty hours.

The result: soft and airy dough.

“Don't think in the morning that you want to eat homemade pizza the same evening, but start with the dough two days in advance” Vincenzo Onnembo, co-owner nNea pizza

You cannot order pizzas and have them delivered at nNea.

"After all the effort we put into our pizzas, we don't want to put them in a box for thirty minutes."

Since the start of the corona crisis, when the catering industry had to be closed, nNea has been selling frozen pizzas.

Making pizza at home

But don't worry, you can also easily bake a good pizza at home, says Onnembo.

You just have to reserve some time for it.

"Don't think in the morning that you want to eat homemade pizza the same evening, but start with the dough two days in advance."

Because the maximum temperature of a home oven is less high than a professional oven, he thinks it is convenient to bake the pizza in two times.

"First the dough with the tomato sauce, and then a few minutes with the topping - mozzarella for example - on it.

Onnembo also has tips for the tomato sauce: "Use good tomatoes, of course, and squeeze them with your bare hands. A blender breaks the seeds in the tomato and that gives it a bitter taste. You don't have to boil or heat the sauce. , it still goes into the oven. "

Homemade pizza margherita from Vincenzo Onnembo:

  • Ingredients: 1 kilogram of flour, 700 ml of water, 25 grams of salt, 2 grams of yeast

  • Add the yeast to the water

  • Add 600 ml water to the flour (not the other way around) and mix until smooth

  • Add the 100 ml water and salt and knead until all the water has dissolved

  • Sprinkle some flour on the counter and knead the dough until it is no longer sticky

  • Fold the dough up, put it in a covered bowl and let it stand at room temperature for half an hour

  • Knead the dough again until it is buttery soft

  • Place the dough in a covered bowl (greased with olive oil) in the refrigerator for 24 hours

  • Divide the dough into two portions (enough for two plate pizzas), put them in two covered bowls (greased with olive oil) and let stand at room temperature for two hours

  • Fill two baking trays with the dough.

    Press and spread the dough with your fingers so that it is evenly thick throughout.

  • Cover the dough with fresh tomato sauce and some olive oil, and bake the pizza for 15 minutes at 220 to 230 degrees.

  • Top with the mozzarella and bake the pizza for another 2-3 minutes

  • Serve with fresh basil and extra virgin olive oil