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Loading...| 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 | |
| Basil Extra Virgin Olive Oil |
Classic 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!
| 1. | Combine water and yeast in a stand mixer fitted with a dough hook, mix briefly for 15 seconds. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | Flip the dough out into an oiled bowl and allow to proof for a minimum of two hours at room temperature. |
| 6. | At this time you can either refrigerate to use the following day or can go directly into portioning and balling. |
| 7. | 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. |
| 8. | 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. |
| 9. | 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. |
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