Neapolitan Pizza is STILL MID

Ingredients

• 500 g Bread Flour (00 Italian flour preferred for high protein)
• 320 g Water (Room temperature)
• 10 g Fine Sea Salt (Kosher or fine sea salt)
• 2 g Fresh Yeast (Or 0.5 g active dry yeast)
• 400 g Canned San Marzano Tomatoes (Whole peeled, high quality)
• 30 ml Extra Virgin Olive Oil (High quality, for sauce and finishing drizzle)
• 10 leaves Fresh Basil Leaves (Washed and torn)
• 200 g Fior Di Latte Mozzarella (Drained and torn into pieces)
• 30 ml Cornmeal (Optional, for dusting the peel)

Instructions

1. Combine Flour and Salt

   In a large mixing bowl, whisk together the bread flour and fine sea salt until evenly distributed.

   Time: PT5M

2. Add Water and Yeast

   Make a well in the flour, dissolve the fresh yeast in the room‑temperature water, then pour into the well and stir until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic, or perform a series of stretch‑and‑folds in the bowl.

   Time: PT10M

4. First Bulk Rise

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.

   Time: PT1H

5. Cold Fermentation

   Transfer the dough to an airtight container, press it flat, and refrigerate for 72 hours (3 days) to develop flavor and structure.

   Time: PT72H

6. Divide and Rest

   Remove the dough from the fridge, divide into two equal balls (≈350 g each), and let them rest uncovered on a lightly floured surface for 30 minutes to relax the gluten.

   Time: PT30M

7. Prepare Tomato Sauce

   While the dough rests, crush the canned San Marzano tomatoes by hand, season with a pinch of salt and 1 tbsp olive oil. No cooking is required for an authentic Neapolitan sauce.

   Time: PT10M

8. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to its maximum temperature, ideally 500°F (260°C) or higher, for at least 45 minutes.

   Time: PT45M

   Temperature: 500°F

9. Stretch Pizza Base

   On a well‑floured surface, gently press each dough ball into a 10‑12‑inch disc, then use both hands to stretch by rotating, leaving a slightly thicker edge for the crust.

   Time: PT5M

10. Assemble Pizza

    Dust a pizza peel with cornmeal, transfer the stretched dough, spread a thin layer (≈½ cup) of tomato sauce, scatter the torn fior di latte mozzarella, add a few basil leaves, and drizzle with 1 tsp olive oil.

    Time: PT5M

11. Bake Pizza

    Slide the pizza onto the preheated stone and bake for 90‑120 seconds, rotating halfway, until the crust is puffed, edges are charred, and the cheese is melted.

    Time: PT2M

    Temperature: 500°F

12. Finish and Serve

    Remove the pizza with the peel, drizzle a final splash of olive oil, add fresh basil if desired, let rest 2 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g