Neapolitan Pizza
Ingredients: all-purpose flour, dry yeast, salt, water, mozzarella · 1080 min cook time · 400kcal · ~₩12,800
Ingredients
1kg all-purpose flour, 1g dry yeast, 20g salt, 700g water, 300g mozzarella, 10g fresh basil, 10ml olive oil
Instructions
1. Combine 1 kg of all-purpose flour, 1 g of dry yeast, and 20 g of salt in a bowl. Mix well.
2. Add 700 g of room temperature water to the dry ingredients. Roughly mix with a wooden spoon or your hands until everything is incorporated. It's okay if the dough is not smooth at this stage.
3. Cover the dough with a plate or plastic wrap and place it in the fridge overnight for 10-16 hours.
4. After refrigeration, perform 'book folding' on the dough to develop gluten structure. Fold the dough in half, then fold the halves again. Repeat a few times until the dough becomes smoother.
5. Shape the dough into individual pizza balls. For a 1 kg flour recipe, you should get 6 pizzas. You can use a container or a professional box for proofing.
6. Let the pizza balls proof at room temperature for at least 4 hours before cooking.
7. Prepare the mozzarella by slicing it less than 1 cm thick. This prevents it from melting too quickly and becoming watery during cooking.
8. Preheat your oven to 432°C (or as high as it can go). A semi-professional or wood-fired oven is ideal.
9. Take a proofed pizza ball, gently stretch it into a round shape on a floured surface. Transfer it to a pizza peel.
10. Add tomato sauce and the prepared mozzarella to the pizza base.
11. Place the pizza in the hot oven. Cook for 60-90 seconds, rotating once if using an electric oven, or continuously if using a wood-burning oven.
12. Once cooked, remove the pizza from the oven. Add fresh basil leaves and a drizzle of olive oil on top.
Source: Watch the original video