Neapolitan Pizza
Ingredients
Dough ingredients
For two pizzas of 250 grams each at 75% hydration:
| Ingredient | Amount |
|---|---|
| Water | 207 gr |
| Oil | 8.3 gr |
| Salt | 5.5 gr |
| Sugar | 3 gr |
| Dry yeast | - |
| Flour | 276 gr |
It is useful to have semolina as well for kneading.
Sauce ingredients
- Canned San Marzano tomatoes
- Basil leaves
- Oil
- Salt
- MSG
- Garlic powder
Toppings
- Mozzarella
- Basil leaves
- Optional: Any topping
Dough preparation one or more days in advance
- If several days, prepare a preferment:
- Mix all the water with around 100 grams of flour and yeast.
- Keep it out of the refrigerator for up to 24 hours.
- Mix all the ingredients.
- Every half an hour, do strench and folds, until gluten is developed.
- Keep it at room temperature for a couple of hours.
- Divide and ball the dough.
- Leave it in the refrigerator until an hour before cooking.
Steps
- Take the mozzarella out of the package, dry it, and keep it in the fridge open to dry.
- Preheat the oven with a steel or stone at maximum temperature. The steel or stone should be in the oven at max temperature for an hour.
- Take the dough out of the fridge.
- Sauce:
- Place each tomato into a bowl, removing the fibrous parts.
- Add the rest of the sauce ingredients and stir.
- Prepare the dough, sauce, mozzarella, and any other topping.
- Place a lot of semolina or flour on a flat surface.
- Place a ball of dough on top of the semolina with what was the up now facing down, so the dry part will become the lower part of the pizza.
- Streght the dough.
- Add sauce, mozzarella, and any other topping.
- Launght it in the oven.