Makes 6 pizzas
15
minutesClassic Neapolitan Pizza is a simple pie with sauce, mozzarella and basil. The crispy texture is another hallmark of this style of pizza. We create a similar version in our Teaching Kitchen with our friends from Rocca Pizzeria. Join us for our Pizza Masterclass soon! Learn to make this classic pizza – once you do, you’ll be hooked!
This recipe is featured on Season 4 of Smidgen, Episode 1 “Rollin’ in the Pizza Dough.” Be sure to give it a listen and get inspired!
Ingredients
1 cup plus 2 Tbl warm water – 80°F
1 Tbl active dry yeast
1 cup AP flour (4.5oz)
3 cups 00 flour (13.5 oz)
2 cups AP flour (12 oz)
2 Tbl kosher salt
1.5 cups cold water – 60°F
½ cup canola oil
Fresh mozzarella
San Marzano tomatoes, pureed
Fresh Basil
Instructions
- Combine water and yeast in a stand mixer fitted with a dough hook, mix briefly for 15 seconds.
- Add the first amount of AP flour and mix for 3 minutes until smooth and just combined. Stop the mixer and cover with a towel for 30 minutes and place in a warm spot to allow the yeast to activate – there should be a yeasty smell to the dough and bubbles should have formed. If this has not happened, allow the dough to sit for an additional 15 minutes.
- Next, add the two flours, salt, cold water and canola oil mix to the stand mixer and allow to mix for 5 minutes on medium-low speed.
- Stop the mixer, push down the edges and pull the dough off the dough hook and restart the mixer on medium-low for 2 additional minutes.
- Flip the dough out into an oiled bowl and allow to proof for a minimum of two hours at room temperature.
- At this time you can either refrigerate to use the following day or can go directly into portioning and balling.
- To portion the dough, split into 6 even portions, about 10oz each or 300 grams on a lightly greased surface. Using cupped hands, press down with the outer edges of your hand using a circular motion so the top of the dough has a smooth, seamless surface. Check the underside of the dough to make sure the dough is also seamless. If it is not, pinch the sides together.
- If using today, arrange on a lightly greased tray, about 2 inches apart and allow to proof for another hour until pillowy and light. Otherwise, refrigerate the dough balls to be used the following day – making sure to allow to proof for at least two hours to come up to room temperature and continue to proof to be light and fluffy.
- Dough is now ready to be stretched, topped and baked.
- 10. Preheat pizza oven to Neapolitan setting – typically 700°F. If using a conventional oven, heat to the highest possible heat without using a broiler. If you have a pizza stone, preheat it. Lightly flour the bottom of the stretched dough and top with cheese, fresh basil, a few spoonfuls of sauce and a drizzle of Basil Extra Virgin Olive Oil. Bake for 7-12 mins or until the bottom is browned and the cheese is bubbling and melted.
