Neapolitan Pizza with Dry Yeast
Ingredients: Water, Le 5 Stagioni Pizza Napoletana Flour, Salt, Dry Yeast, Tomato Sauce · 180 min cook time · 742kcal · ₩10,500
Ingredients
600ml Water, 1kg Le 5 Stagioni Pizza Napoletana Flour, 30g Salt, 1g Dry Yeast, 100g Tomato Sauce, 100g Mozzarella, 5leaves Basil Leaves, 10ml Extra Virgin Olive Oil, 50g Semolina
Instructions
1. Add 600ml of water to a bowl. Add 1g of dry yeast to the water and mix to activate it. The water will start changing color.
2. Slowly add about 10-20% of the 1kg flour into the water and yeast mixture, mixing it to create a pancake-like batter. This helps oxygenate the flour.
3. Once the dough starts to form, spread 30g of salt evenly over the dough. Mix the salt into the dough, ensuring it's well incorporated. Continue adding the remaining flour gradually, kneading the dough in the bowl.
4. Turn the dough onto a clean, floured bench. Knead the dough by pushing into it with your body weight, not just your arms. Add flour to the bench as needed, not directly on the dough, allowing the dough to absorb it.
5. Check the dough temperature with a probe; it should be between 23°C and 26°C. If you don't have a probe, press down on the dough to check its springiness.
6. Cover the dough with a damp cloth and let it rest on the bench for 2 hours. This allows the yeast to reactivate and prevents dehydration.
7. After 2 hours, reveal the dough. It should have changed in structure and show small spots, indicating maturity. Lightly flour the bench.
8. Divide the dough into individual portions for pizza balls. You can use a dough cutter to divide the dough. There are different techniques to form dough balls: the baker's technique (rolling on the bench with three fingers guiding the dough underneath), or folding the dough into itself with three fingers and rotating anti-clockwise.
9. Place the dough balls into a sealed container, spaced out to prevent sticking. Let them rest for 2-4 hours outside the fridge, covered with a lid, to allow them to rise until just under double in size.
10. If refrigerating overnight, take the dough balls out 4-5 hours before making pizzas to bring them back to room temperature.
11. Sprinkle semolina on the counter. Gently stretch the dough, starting from an inch inside the crust, using flat fingers. Stretch it over your forearm and back onto the counter.
12. Spread tomato sauce in the center of the pizza, working outwards in a circular motion, leaving the crust without sauce. Add mozzarella and basil leaves. Drizzle extra virgin olive oil from the center outwards.
13. Guide the pizza onto a peel using three fingers on the bottom. Place the pizza into a 400-450°C (842°F) wood-fired oven with one flick of the wrist.
14. Let the pizza cook for about 5 seconds, then pick it up from the side, bring it out to the mouth of the oven, turn it halfway, and put it back in to cook evenly.
15. Once cooked, remove the pizza from the oven. Cut the pizza into slices.
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