Prep Time30 minsCook Time1 minTotal Time31 mins
Ingredients
Dough
...wet
368 g water
...dry
400 g pizza flour
100 g medium grain flour
113 g all-purpose flour
18 g salt
3 g dry active yeast
Sauce
1 cup chopped italian tomatoes
1 garlic clove (minced)
1 tbsp olive oil
½ tsp salt
1 tsp oregano
Total proofing for 15 hours
Neapolitan pizza, originated in Naples, Italy. What's special about this recipe is the temperature under which this pie is baked. It has to be high heat 750F to 930F otherwise it wont be Neapolitan pizza. Second thing is a dough, which has to be at least 60% hydration dough or higher. Higher the hydration more water is retained in the final product. But regardless of hydration we are aiming for crispy crust and moist inside.
Please note that his recipe is designed for outside pizza ovens capable reaching up to 750F and cooking dough within minute.
Directions
Prepare dough
1
- Prepare the stand mixer dough hook.
- Add flour, salt, all of the water and combine briefly to roughly incorporate.
- Now add yeast, gradually increase mixing on very high settings.
- After dough becomes smoother add 3 dashes of water in phases so dough can easily accommodate.
- Mix until dough is no longer sticking to the sides of your bowl.
First proofing
2
- Now we need to shortly proof the dough.
- Remove dough hook, cover the bowl and keep resting for one hour.
Fridge fermentation
3
- After dough is proofed, transfer to working surface and make several folds to encapsulate air.
- Place in to air tight box (250g per ball) and refrigerate overnight for minimum 12 hours and up to 7 days.
After fermentation
4
- Remove dough from the fridge. Transfer to work surface, make several folds to encapsulate air.
- Cover with same bowl by flipping it and placing it over dough, keep proofing up to 1-2 hours.
- Meanwhile prepare your toppings and tomato sauce.
Baking
5
- Prepare your wood fire oven, preheat the oven stone to approx. 750 degrees.
- Spread your dough on flour dusted working surface, apply toppings (less is more).
- Immediately transfer to pizza peel and in the hot oven.
- Cook pizza for 60 seconds, rotating pizza as appropriate so it doesn’t burn.
- Remove pizza from oven with clean peel on to wooden surface, slice while hot, serve immediately.
Ingredients
Dough
...wet
368 g water
...dry
400 g pizza flour
100 g medium grain flour
113 g all-purpose flour
18 g salt
3 g dry active yeast
Sauce
1 cup chopped italian tomatoes
1 garlic clove (minced)
1 tbsp olive oil
½ tsp salt
1 tsp oregano
Directions
Prepare dough
1
- Prepare the stand mixer dough hook.
- Add flour, salt, all of the water and combine briefly to roughly incorporate.
- Now add yeast, gradually increase mixing on very high settings.
- After dough becomes smoother add 3 dashes of water in phases so dough can easily accommodate.
- Mix until dough is no longer sticking to the sides of your bowl.
First proofing
2
- Now we need to shortly proof the dough.
- Remove dough hook, cover the bowl and keep resting for one hour.
Fridge fermentation
3
- After dough is proofed, transfer to working surface and make several folds to encapsulate air.
- Place in to air tight box (250g per ball) and refrigerate overnight for minimum 12 hours and up to 7 days.
After fermentation
4
- Remove dough from the fridge. Transfer to work surface, make several folds to encapsulate air.
- Cover with same bowl by flipping it and placing it over dough, keep proofing up to 1-2 hours.
- Meanwhile prepare your toppings and tomato sauce.
Baking
5
- Prepare your wood fire oven, preheat the oven stone to approx. 750 degrees.
- Spread your dough on flour dusted working surface, apply toppings (less is more).
- Immediately transfer to pizza peel and in the hot oven.
- Cook pizza for 60 seconds, rotating pizza as appropriate so it doesn’t burn.
- Remove pizza from oven with clean peel on to wooden surface, slice while hot, serve immediately.