Neapolitan Pizza
Ingredients
- 500 gWheat flour (sifted)
- 320 mlMineral water (lukewarm)
- 10 gFresh baker's yeast (crumbled)
- 10 gFleur de sel
- 250 gTomato caviar
- 250 gBuffalo milk mozzarella ("di bufala") (torn by hand)
- 1 pcBasil (fresh leaves)
- 2 tbspExtra virgin olive oil
- 500 gSpelt flour (sifted)
- 400 gPeeled San Marzano tomatoes (hand-crushed)
Method
A soft, elastic dough with puffed edges charred by high heat. Melting tomatoes and stringy mozzarella unite under a drizzle of olive oil.
- 1
Dissolve the fresh yeast in lukewarm mineral water. Add the wheat flour, type 00 flour, and sea salt. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- 2
Cover with a damp cloth. Let rest at room temperature until the mass doubles in volume and shows air bubbles on the surface.
- 3
Divide the dough into four regular balls. Roll them firmly under the palm of your hand to trap the fermentation gas.
- 4
Stretch each dough ball by hand on a floured surface, from the center outwards. Push the air towards the edges to form a thick, airy crust (cornicione).
- 5
Crush the San Marzano tomatoes. Spread the tomato caviar and San Marzano tomatoes on the base. Distribute the mozzarella pieces and fresh basil leaves. Finish with a drizzle of extra virgin olive oil.
- 6
Bake on a piping hot tray at the oven's maximum temperature. The crust should puff up quickly and show characteristic brown spots.
Frequently asked questions
How do you get this dish right?
- Never use a rolling pin; it crushes the air bubbles created during fermentation.
- Take the mozzarella out of the fridge 1 hour beforehand to prevent it from releasing too much water during baking.
How long does this dish keep?
Raw dough can be kept for 48 hours in the fridge. Once baked, the pizza should be eaten immediately.
