Baking Neapolitan Pizza at Home couldn’t be easier, and with just a couple of ingredients.
For the Dough:
- 245ml warm water (30 °C)
- 20ml Extra Virgin Olive Oil
- 4g instant yeast
- 7g sugar
- 375g high protein flour (11.7% or more – 00 Flour)
- 9g Salt
For the Toppings:
- Fior de Latte Mozzarella
- Fresh Basil
- Tomato Sauce, pureed and salted (1 can)
- Olive Oil
- Flakey salt
- Italian Sausages (optional)
Into a bowl of a stand mixer with dough hook, mix all ingredients on low speed for 3 minutes then on medium-high speed for another 4 until the dough doesn’t stick to the bowl.
Transfer the dough to a well-oiled bowl and cover with beeskin M and let rest for 30 min.
Fold the dough on itself 4-5 times, cover again with beeskin M and let ferment for 6-24 hours in the fridge.
- Let the dough come to room temperature ( about 45 min)
Cut the dough into 2 (320gm) pizza balls. Dust your surface with flour and semolina, and stretch your pizza out using your hands or rolling pin to desired size
Top up your pizza with tomato sauce, mozzarella, a few fresh leaves of basil and drizzle some olive oil and flakey salt to get that crisp flavor (optional: italian sausages)
Transfer your pizza to your pizza stone or baking sheet, for 7 minutes until the cheese is melted and the edges are crisp
Brush the edges with our deliciously addictive garlic-oregano-chili oil and top your pizza up with Calabrian Chilis for extra heat.