NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven)

Ingredients

• 450 g Water (cool tap water, about 73‑74°F (23°C))
• 1 g Instant Yeast (about a quarter teaspoon, half‑filled; gives slow rise)
• 665 g Caputo Italian Double Zero Pizza Flour (00 flour, fine grind, lower gluten for high‑heat bake)
• 18 g Salt (for dough)
• 7 g Salt (for sauce)
• 28 oz Canned Crushed Tomatoes (Bianco di Napoli brand, high quality; can substitute whole peeled tomatoes)
• 10 leaves Fresh Basil Leaves (picked fresh, torn just before topping)
• 1 ball Buffalo Mozzarella (Bocconcini) (about 125 g, high‑fat, strain off whey before using)
• 1 Tbsp Olive Oil (extra‑virgin, for drizzling on pizza)
• 1 tsp Maldon Sea Salt (flaky, added after bake)
• 1 Tbsp Semolina (for dusting peel and board to prevent sticking)

Instructions

1. Combine Dough Ingredients

   Add 450 g cool water to the stainless steel bowl, sprinkle 1 g instant yeast, then add 665 g Caputo 00 flour and 18 g salt. Stir with a sturdy spoon until a shaggy dough forms.

   Time: PT5M

2. Initial Hand Knead

   Wet your hand and knead the dough in the bowl, pinching and squeezing until the mixture is uniformly combined with no dry clumps.

   Time: PT5M

3. First Rest

   Cover the bowl with a lid and let the dough rest for 30 minutes.

   Time: PT30M

4. First Stretch‑and‑Fold Series

   With a wet hand, pull the dough out, stretch it, and fold it back over itself. Repeat three more times for a total of four folds.

   Time: PT5M

5. Second Rest

   Cover again and let rest for another 30 minutes.

   Time: PT30M

6. Second Stretch‑and‑Fold Series

   Repeat the four‑fold stretch‑and‑fold technique exactly as before.

   Time: PT5M

7. Bulk Fermentation (Overnight)

   Cover the bowl and place it in the refrigerator for 12 hours (overnight) to develop flavor and a light, boozy aroma.

   Time: PT12H

8. Divide and Shape Dough Balls

   Flour the board, turn the dough out, and using a scale cut into four 275 g pieces. Lightly oil four glass containers, place each piece seam‑side down, and perform a four‑fold ball‑shaping technique.

   Time: PT10M

9. Cold Proof

   Cover the containers and refrigerate for a minimum of 2 hours (or up to 5 days) before baking.

   Time: PT2H

10. Bring Dough to Room Temperature

    Three hours before baking, remove the dough balls from the fridge and let them sit uncovered at room temperature.

    Time: PT3H

11. Prepare Tomato Sauce

    Empty the 28 oz can of crushed tomatoes into a bowl, add 7 g salt, and pulse briefly with an immersion blender to keep it slightly coarse.

    Time: PT5M

12. Prepare Cheese

    Drain the buffalo mozzarella bocconcino, discard excess whey, and tear into bite‑size pieces.

    Time: PT2M

13. Preheat Pizza Oven

    Fire up the Uni Pro pizza oven for 30 minutes. Aim for a floor temperature of about 750°F and an overall oven temperature near 950°F.

    Time: PT30M

    Temperature: 950°F

14. Stretch and Top Pizza

    On a lightly floured board, stretch one dough ball to a 12‑inch round using fingertip pressure from the center outward. Dust the peel with semolina, transfer the dough, spread ~60‑70 g sauce, scatter torn mozzarella, add fresh basil leaves, drizzle olive oil, and finish with a pinch of Maldon sea salt.

    Time: PT10M

15. Bake Pizza

    Slide the pizza onto the oven floor. After 20 seconds, peek at the bottom; when set, rotate the pizza 180° and continue rotating every 15 seconds for a total bake time of about 90 seconds.

    Time: PT1M30S

    Temperature: 950°F

16. Finish and Serve

    Remove the pizza with the peel, let it rest 1 minute, then slice and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

4 g