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
- 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.