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

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour, Bread Flour
• Instead of Fine Sea Salt: Table Salt (use 75% of amount)
• Instead of Fresh Yeast: Active Dry Yeast
• Instead of Canned San Marzano Tomatoes: Roma tomatoes, crushed
• Instead of Extra Virgin Olive Oil: Olive Oil
• Instead of Fresh Basil Leaves: Fresh Oregano
• Instead of Fior Di Latte Mozzarella: Fresh Mozzarella
• Instead of Cornmeal: Semolina

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Dough Scraper
• Plastic Wrap
• Airtight Container
• Pizza Stone or Steel
• Pizza Peel
• Oven
• Oven Mitts
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Cold fermentation for 72 hours
• High‑heat bake on a fully preheated pizza stone
• Proper dough stretching without a rolling pin
• Achieving correct hydration and gluten development during kneading

Chef Tips from the Video

• Use high‑protein 00 flour for the best chew and rise.
• A pizza steel conducts heat faster than stone and yields an even higher oven spring.
• For an extra charred edge, finish the pizza with a quick blast from the broiler for 10‑15 seconds.
• Let the pizza rest briefly after baking; this prevents the cheese from sliding off when sliced.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 2 days. Reheat in a hot oven or skillet.

Freezer: Wrap individual slices tightly in foil or freezer‑safe bag and freeze for up to 1 month. Reheat directly in the oven.

Room temperature: Do not leave pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 5 days in advance and kept refrigerated.
• Tomato sauce can be made a day ahead and stored in the fridge.
• Drain mozzarella and keep it in a bowl of cold water to retain moisture.

Frequently Asked Questions