HOME OVEN NEAPOLITANish PIZZA

Name: HOME OVEN NEAPOLITANish PIZZA
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Ingredients: 450g water (25°C); 8g instant yeast; 640g AP Flour; 18g salt; 1 can whole peeled tomatoes (794g); 7g salt; Fresh Mozzarella (about 454g) Buffalo ideally; Fresh Basil; Flakey sea salt; Olive Oil; AP Flour for dusting; Semolina (to prevent sticking)

7 steps

Prep:1h 30minCook:5min

Guys, I didn't know Neapolitan pizza like this was possible in a home oven. And let's be real this is not the most traditional Neapolitan, but it's pretty damn close and if you're a fan of this style, but don't have a pizza oven, you're gonna want this technique in your toolbox. No mods to the home oven necessary. Let's do this! *Dough must ferment for a minimum of 12 hours (Ideally 3days) *Recipe makes 4 pizza doughs. You'll have some leftover sauce which you can freeze for next time or use it in tomorrow's pasta.

Updated at: Thu, 17 Aug 2023 03:49:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories1023.4 kcal (51%)

Total Fat30.6 g (44%)

Carbs138.4 g (53%)

Sugars6.5 g (7%)

Protein44.2 g (88%)

Sodium3527.3 mg (176%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Dough

Step 1

Measure water, yeast, flour, and salt into medium bowl. Stir to combine. When dough pulls together into a shaggy ball, mix for 1-2 mins with a wet hand, pinching the dough as you turn the bowl. Cover bowl and let sit at room temp for 30 mins.

Step 2

After 30 mins, proceed with strength building folds as shown in the video (4-5 times) then round the dough into more of a ball with a slap and fold method as shown in video ( about 5-7 slap and folds). Cover and let sit at room temperature for another 30 mins.

Step 3

After that 30 mins, divide dough into 4 equal pieces. Fold & roll each into smooth taught balls with a closed seam at the bottom as shown in video at 2:57. Add each ball to a well-oiled bowl, cover and refrigerate to ferment for 12 hours to 3 days (3 days preferred).

Step 4

When ready to bake, allow dough to come to room temp (for about an hour).

SAUCE

Step 5

Combine tomatoes and salt in a high sided container and chop with immersion blender to break down tomatoes (or pulse in food processor). Stop before they're purred. They should still have some texture.

BAKE

Step 6

Preheat large cast iron in oven set to 550F (highest setting) then set on stove top over high.

Step 7

Add semolina to the bottom of the pan, add shaped dough to the pan and build pizza. After 2-3 minutes or when bottom of pizza is browned, place pan under the broiler for 3-4 minutes.

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