Neapolitan Pizza
Ingredients: Bread Flour, Active Dry Yeast, Kosher Salt, Water, Whole Peeled Tomatoes · 180 min cook time · 600kcal · ₩15,000
Ingredients
700g Bread Flour, 9g Active Dry Yeast, 15g Kosher Salt, 525ml Water, 1can Whole Peeled Tomatoes, 30ml Olive Oil, 200g Fresh Mozzarella, 10leaves Fresh Basil
Instructions
1. Add 700g of high-quality bread flour to a bowl on a scale.
2. Add about 9g (1 tablespoon) of active dry yeast to the flour.
3. Add about 15g (1 tablespoon) of kosher salt to the flour and yeast.
4. Add 525ml of water to the dry ingredients. This results in 75% hydration relative to the flour content.
5. Mix the dough with a spoon until it starts to come together, then use your hands. If it gets too sticky, switch back to the spoon.
6. Cover the dough with a wet towel and let it sit for 1-2 hours at room temperature.
7. After the first rise, punch down the dough with a wooden spoon and knead it a little more to redistribute the yeast.
8. Lay out two large sheets of parchment paper. Snip off about a quarter of the dough with scissors and place it on the parchment paper.
9. Gently tidy up the edges of the dough to form a rough circle, but do not try to unstick it from the parchment paper.
10. Repeat the process for the remaining dough, ensuring each portion is a good distance from the others. Cover each dough portion with a bowl or container to prevent drying out.
11. Allow the dough to rise for a few hours until it spreads out and becomes very puffy.
12. Flour the top of the risen dough and your hands. Push onto the center of the dough, flattening and stretching the inner disc without deflating the outer ring (cornice).
13. Prepare the sauce: open a can of whole peeled tomatoes. Lift the tomatoes out of their canning liquid and purée them smooth with an immersion blender.
14. Add a good amount of olive oil and a little salt to the puréed tomatoes. No pre-cooking is needed for traditional Neapolitan sauce.
15. Spread a conservative amount of sauce on the pizza dough. Tear off chunks of fresh mozzarella and distribute them over the sauce.
16. Optionally, brush the cornice with a little olive oil for a golden-brown finish.
17. Cut the pizza out onto a custom parchment round, minimizing excess paper around the edge to prevent burning.
18. Slide the pizza on its parchment paper into the preheated pizza oven. Bake until the crust is puffed and the cheese is browned.
19. Carefully remove the pizza from the oven using tongs or a peel. Place it on a wooden peel.
20. Add fresh basil leaves on top of the hot pizza. The heat will gently wilt them.
21. Remove the parchment paper from the bottom of the pizza. Slice and serve.
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