How to make pizza as good as from Naples Italy - from dough to oven

Ingredients

• 380 g Double Zero Flour (high‑protein (13‑14%); use for both poolish and final dough)
• 2 tsp Diastatic Malt Powder (adds flavor, color and feeds yeast)
• 0.25 tsp Pizza Yeast (instant dry yeast; regular instant yeast works fine)
• 245 g Warm Water (heated to about 90°F / 32°C)
• 2 tsp Extra Virgin Olive Oil (for dough; extra for brushing crust)
• 11 g Salt (about 1.5 tsp; table salt works)
• 200 g Mozzarella Cheese (fresh pizza mozzarella, shredded)
• 50 g Pepperoni (sliced; use quality brand)
• 50 g Mushroom Bruschetta (optional; can use fresh sliced mushrooms)
• 20 g Green Olives (sliced)
• 1 tsp Hot Pepper Flakes (adjust to taste)
• 2 tbsp Semolina (Durum Wheat) (for dusting pizza peel; prevents sticking)
• 1 tbsp All‑Purpose Flour (tiny amount to season the peel only)

Instructions

1. Prepare Poolish

   Weigh 190 g double‑zero flour, 190 g warm water (≈90°F), 1 tsp diastatic malt powder and 0.25 tsp pizza yeast. Mix in a bowl until all flour is hydrated; the mixture will be very runny.

   Time: PT5M

2. Ferment Poolish Overnight

   Cover the bowl with a lid or plastic wrap and let it sit at room temperature for about 12 hours. It should double in volume and become bubbly.

   Time: PT12H

3. Combine Final Dough Ingredients

   Add the rested poolish to a clean container. Stir in 55 g warm water, 2 tsp extra‑virgin olive oil, 190 g double‑zero flour, 1 tsp diastatic malt powder, and 11 g salt. Mix with a spatula then finish by hand‑kneading until smooth.

   Time: PT10M

4. First Rest

   Cover the dough and let it rest for 25 minutes to relax the gluten.

   Time: PT25M

5. First Set of Folds

   With damp hands, lift the dough, fold it over itself, turn 90°, and repeat. Perform about 12‑15 folds total.

   Time: PT10M

6. Second Rest

   Cover and let the dough rest another 25 minutes.

   Time: PT25M

7. Second Set of Folds

   Repeat the lift‑and‑fold technique for another 12‑15 folds.

   Time: PT10M

8. Third Rest

   Cover and rest the dough for a final 25 minutes.

   Time: PT25M

9. Long Bulk Fermentation

   Leave the dough, still covered, at room temperature for about 5 hours. It will continue to rise and develop flavor.

   Time: PT5H

10. Divide and Shape Dough Balls

    Turn the dough onto a lightly oiled surface, cut into two equal pieces (~310 g each). Perform a quick four‑fold, then shape each piece into a tight ball. Lightly oil the tops and place in separate oiled containers.

    Time: PT10M

11. Cold Rest (Optional)

    If not baking immediately, refrigerate the dough balls for up to 2 days. Otherwise, let them rest at room temperature for about 2 hours before shaping.

    Time: PT2H

12. Preheat Oven and Stone

    Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes.

    Time: PT45M

    Temperature: 500°F

13. Stretch Pizza Base

    Generously dust a pizza peel with semolina. Place a dough ball on the peel, press from the center outward with flat fingers, then lift and let gravity stretch the edges, forming a ~12‑13‑inch circle. Poke any large air bubbles.

    Time: PT10M

14. Add Toppings and Bake

    Brush the crust with extra‑virgin olive oil. Sprinkle shredded mozzarella, pepperoni slices, mushroom bruschetta, green olives, and a pinch of hot pepper flakes. Slide the pizza onto the hot stone and bake for 9 minutes.

    Time: PT9M

    Temperature: 500°F

15. Finish and Serve

    Remove pizza with a metal peel, brush the crust with a little more olive oil, and let it rest on a perforated metal cooling rack for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

130 g

Fat

45 g

Fiber

5 g