The Secret To Authentic Neapolitan Pizza

Ingredients

• 325 g Water (room temperature, about 65% hydration)
• 10 g Fine Sea Salt (Kosher or fine sea salt)
• 500 g 00 Flour (Naples style) (Italian 00 flour, high protein, imported if possible)
• 0.2 g Active Dry Yeast (Approximately 1/8 teaspoon, fresh yeast can be used (0.5 g))
• 1 can (28 oz) Canned San Marzano Tomatoes (Whole peeled, no added herbs)
• 2 cloves Garlic (Whole, peeled)
• 6 leaves Fresh Basil Leaves (Whole leaves, stems left on for flavor)
• 200 g Fresh Mozzarella (Buffalo mozzarella or low‑moisture fresh mozzarella, torn into pieces)
• 2 tbsp Extra Virgin Olive Oil (For drizzling just before bake)
• 5 pieces Ice Cubes (Small ice chips placed on dough before baking to control crust bake)

Instructions

1. Combine Water, Salt, and Initial Flour

   Place 325 g water in a large mixing bowl, add 10 g salt and stir with your hand until fully dissolved. Sprinkle a small portion of the 00 flour (about 100 g) and mix until the mixture looks milky with no dry flour pockets.

   Time: PT15M

2. Add Yeast and Incorporate Remaining Flour

   Crumble the 0.2 g active dry yeast into the bowl and rub it in with your hand until it melts. Gradually add the remaining flour, one handful at a time, mixing continuously until a shaggy dough forms.

   Time: PT10M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until it becomes smooth, elastic, and passes the window‑pane test.

   Time: PT10M

4. First Fermentation (Room Temperature)

   Shape the dough into a loose ball, place it back in the bowl, cover tightly with plastic wrap, and let it rest at room temperature (about 20‑22 °C) for 16 hours.

   Time: PT16H

   Temperature: 20-22°C

5. Divide, Shape, and Cold Ferment

   After the 16‑hour rise, flour your work surface, gently turn the dough out, and divide it into two equal pieces. Shape each piece into a tight ball, place them seam‑side down on a parchment‑lined baking sheet, cover with plastic wrap, and refrigerate for 30 hours.

   Time: PT30H

   Temperature: 4°C

6. Prepare San Marzano Tomato Sauce

   Open the 28‑oz can of whole San Marzano tomatoes. With clean hands, crush the tomatoes in a bowl to your desired texture. Add 2 peeled garlic cloves, 6 fresh basil leaves (stems on), and a pinch of salt. Mix well and transfer to a clean jar.

   Time: PT10M

7. Sauce Fermentation

   Cover the jar and refrigerate the sauce for 24 hours to develop deeper, sweeter flavor.

   Time: PT24H

   Temperature: 4°C

8. Bring Dough to Room Temperature

   Remove the dough balls from the refrigerator about 2 hours before you plan to bake. Let them sit uncovered on the parchment sheet to come to room temperature.

   Time: PT2H

   Temperature: 20-22°C

9. Preheat Oven and Prepare Baking Surface

   Place a pizza stone or upside‑down baking sheet on the middle rack and preheat the oven to its maximum temperature (500 °F for a home oven; up to 700 °F if you have a specialized pizza oven). Allow at least 30 minutes for the stone to become scorching hot.

   Time: PT30M

   Temperature: 500°F

10. Shape Pizza and Add Ice Chips

    On a well‑floured surface, gently stretch one dough ball into a 10‑inch round, leaving a slightly thicker edge. Place 5 small ice chips on the dough surface; they will melt quickly and create steam that slows the top crust’s browning while the bottom sets.

    Time: PT5M

11. Add Toppings

    Spread a thin layer of the chilled San Marzano sauce (about 2 tbsp) over the stretched dough, leaving a 1‑inch border. Distribute torn fresh mozzarella evenly, add a few fresh basil leaves, and drizzle with 1 tbsp extra‑virgin olive oil.

    Time: PT5M

12. Bake the Pizza

    Using a pizza peel, slide the pizza onto the preheated stone. Close the oven door immediately. Bake for about 90 seconds, or until the crust shows leopard‑spot char and the cheese is bubbling.

    Time: PT2M

    Temperature: 500°F

13. Rest and Serve

    Remove the pizza with the peel, place on a cutting board, and let it rest for 2 minutes before slicing. Drizzle a final splash of olive oil if desired.

    Time: PT2M

14. Cleanup

    Wash all bowls, utensils, and the peel. Wipe down the oven and countertop.

    Time: PT15M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g