Pizza napoletana
Time: 24–72 h · 4 pizzas
Change the total weight and every quantity rescales (Baker's percentage fixed).
Dough
| Ingredient | Amount | % |
|---|---|---|
| tipo 00 flour | 600 g | 100.0 |
| water | 390 g | 65.0 |
| salt | 18 g | 3.0 |
| fresh yeast | 3 g | 0.5 |
| olive oil | 5 g | 0.8 |
Dissolve the yeast in room-temperature water. Add the flour and mix until shaggy. Rest 20 minutes. Add salt and oil. Knead 10 minutes on the bench, until smooth
Move to an oiled container, cover, and let it rise 2 hours at room temperature.
Bulk fermentation
| Ingredient | Amount | % |
|---|---|---|
| the mixed dough |
Fold twice during the rise, about once each 30-45min. Cover and refrigerate 24–72 hours. This cold fermentation is where the flavour and the texture come from.
Divide and rest
| Ingredient | Amount | % |
|---|---|---|
| the fermented dough |
Take the dough out of the fridge 2 hours before shaping. Divide into equal pieces, about 250 g each.
Shape each one into a tight ball. Place on a lightly oiled tray with room between them and cover.
Rest at room temperature 2 hours, until puffy and relaxed.
Shaping
| Ingredient | Amount | % |
|---|---|---|
| one rested dough ball |
Flour the surface generously and put one ball on it. Press gently from the centre, leaving a 1 cm border for the cornicione.
Press and stretch outward with your fingertips, then lift the dough and let gravity stretch it, rotating as you go. The centre should end up thin and the rim thick and puffy.
Baking
| Ingredient | Amount | % |
|---|---|---|
| one topped pizza |
Preheat the oven as hot as it goes, ideally 280–300 °C, with a stone or steel on the top rack for at least an hour.
Prepare the sauce and topings. Slide the pizza onto the hot stone. Bake 5–15 minutes (depeding temp) until the rim is charred in spots and the base is crisp.
Finishing
| Ingredient | Amount | % |
|---|---|---|
| the baked pizza |
Out of the oven, add fresh basil and a last drizzle of oil. Rest a minute before slicing, and serve straight away.