This Pizza MASTER Schooled Me in His Garage (Authentic Neapolitan Pizza Recipe)

Ingredients

• 1000 g Caputo "Pizzeria" 00 Flour (Fine Italian 00 flour, ideal for Neapolitan dough)
• 5 g Fresh Yeast (Traditional fresh baker's yeast; keep refrigerated until use)
• 620 ml Cold Water (Use tap water chilled to about 15 °C)
• 20 g Fine Sea Salt (Dissolve in water; fine texture helps integrate fully)
• 800 g San Marzano Tomatoes (canned, whole peeled) (DOP‑certified San Marzano from Italy or USDA‑approved California equivalent; no added salt)
• 250 g Fresh Mozzarella (low‑moisture, whole‑milk) (Cut into 1‑cm cubes; melts slower than fresh buffalo mozzarella, perfect for home ovens)
• 30 g Parmesan Cheese (freshly grated) (Adds salty umami; sprinkle after sauce)
• 15 g Fresh Basil Leaves (Torn just before serving; aroma should be bright and herbaceous)
• 15 ml Extra‑Virgin Olive Oil (Drizzle on pizza before baking; use a squeeze bottle with a restrictor tip)
• 1000 g Bread Flour (home version) (Higher protein than all‑purpose; works well if 00 flour unavailable)
• 3 g Instant Dry Yeast (Red Star) (Use 3 g (≈¾ of a 7 g packet) for faster rise; keep refrigerated after opening)

Instructions

1. Prepare the Water and Salt

   Place 620 ml cold water in a large mixing bowl. Sprinkle 20 g fine sea salt over the water and stir until fully dissolved.

   Time: PT5M

2. Create the Yeast Slurry

   Add 5 g fresh yeast (or 3 g instant dry yeast) to the salted water. Mix with your hand until the yeast forms a smooth, paste‑like slurry (about 10 % of the total flour weight).

   Time: PT5M

3. Incorporate Flour Gradually

   Begin adding Caputo 00 flour (or bread flour for the home version) a handful at a time, mixing with a dough scraper. Continue until the dough becomes a shaggy mass that pulls away from the sides of the bowl.

   Time: PT10M

4. First Rest (Autolyse)

   Cover the bowl with a damp cloth and let the dough rest for 20 minutes. This allows gluten development without kneading.

   Time: PT20M

5. Knead the Dough

   After the rest, knead the dough in the bowl using the stretch‑and‑fold method for about 8‑10 minutes until it feels smooth, elastic, and slightly tacky (like taffy).

   Time: PT10M

6. Bulk Fermentation

   Transfer the dough to a lightly oiled container, cover, and let ferment at room temperature (20‑22 °C) for 8‑24 hours. For authentic style aim for ~12 hours; for home version you may refrigerate for 24 hours to develop flavor.

   Time: PT12H

   Temperature: 22°C

7. Divide and Shape Dough Balls

   Turn the dough onto a lightly floured surface. Using a bench knife, cut into 180‑200 g portions (about 4 balls for 10‑inch pizzas). Shape each ball by folding the edges into the centre, creating a smooth “coin‑purse” surface.

   Time: PT10M

8. Proof the Balls

   Place the dough balls seam‑side down in a sealed container with a thin coat of oil on the bottom. Let sit at room temperature for 15‑30 minutes while you prepare sauce.

   Time: PT20M

9. Prepare San Marzano Sauce

   Drain the canned San Marzano tomatoes, discard any large seeds or overly soft pieces. Hand‑crush the tomatoes in a bowl, add a pinch of fine sea salt, and mix gently.

   Time: PT10M

10. Stretch the Pizza Base

    On a well‑floured surface, gently press the dough ball from the centre outward, leaving a 1‑inch border. Lift and stretch by rotating the dough, using the “slap” technique until the disc is ~10 inches in diameter and 3‑4 mm thick.

    Time: PT5M

11. Add Toppings

    Spread a thin layer of crushed San Marzano sauce onto the base, leaving the edge clear. Sprinkle 30 g grated Parmesan, distribute the mozzarella cubes evenly, and place torn basil leaves on top. Drizzle 15 ml olive oil over the pizza.

    Time: PT5M

12. Bake – Authentic Wood‑Fired Style

    Preheat a wood‑fired oven or a home oven with a pizza stone to the maximum temperature (≈900 °F / 480 °C). Slide the pizza onto the stone with the peel. Bake for 90 seconds, rotating once halfway through, until the crust shows leopard‑spot bubbles and the cheese is just set.

    Time: PT2M

    Temperature: 480°C

13. Bake – Home Oven Version

    Preheat the oven to 550 °F (290 °C) with two square pizza stones (one on top, one on bottom). Bake the pizza for 5‑6 minutes, rotating halfway, until the crust is golden‑brown and the mozzarella is melted and slightly browned.

    Time: PT6M

    Temperature: 550°F

14. Finish and Serve

    Remove pizza with the peel, drizzle a final splash of olive oil if desired, let rest 1‑2 minutes, then slice with kitchen scissors or a pizza cutter. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g