Creamy Neapolitan
KYS original recipe
This is our favorite recipie, especially for those who love white pizza. An unusual topping, but it tastes fantastic. This pizza is sure to please most people, packed with flavor.
Dough
700g Caputo Manitoba to Biga
300 g Caputo Cuoco
30g Caputo Cristo
780 g water (80% hydration)
30 g Olive oil
30 g of salt
5 g fresh yeast (Biga)
Bulk rise at room temperature for 3 hours + 24 hours in the fridge.
Refrigerate for 24-48 hours before use.
Topping
– Creamy Pesto sauce
– Fresh buffalo mozzarella
– Fana grill ham
– Parmesan
– Extra virgin olive oil
Baking time:
60-90 seconds in a pizza oven that holds 450-500 degrees.
Or 3-5 minutes in a normal stove at 250-300 degrees.
Procedure
Day 1
Use cold water and flour that has been refrigerated overnight or longer. Add 600 grams of water to the mixing bowl and incorporate the yeast, flour, and salt. Gradually add the remaining water (180 grams) during the kneading process.
Start the machine on medium-low speed and let it run for about 5 minutes, then increase the speed and gradually add the remaining water (180g) and olive oil so the dough absorbs the liquid gradually.
After 15-20 minutes, the dough should have a temperature between 22-24 degrees Celsius, indicating it’s fully kneaded.
Take the dough out and tighten it. Place the dough in an oiled bowl or similar, let the dough rest at room temperature for 3 hours. Then stretch out the dough, fold it together, tighten it, and return it to the mixing bowl. Place the bowl in the refrigerator for 18-24 hours.
Day-2
Remove the dough from the refrigerator, divide it into 250 gram pieces, and shape them into pizza balls. Place the pizza balls in a proofing box or similar, cover, and return to the refrigerator. After 18-48 hours, the dough is ready. Best results are achieved after 40-48 hours. Remove the dough from the refrigerator 1-2 hours before use.
CREAMY PESTO SAUCE
This sauce is guaranteed to be unlike anything you’ve tasted before. A velvety smooth, fresh, and creamy sauce with hints of pesto. The idea behind this sauce was to create a white pizza that still allows you to taste the fresh Italian flavor culture.
– 300 g Cream fresh
– 80 g Heavy cream
– 60 g Green pesto
– 10 g White wine vinegar
– 4 g Salt
Mix together the heavy cream, pesto, white wine vinegar, and salt thoroughly with a whisk. Then gently fold in the cream with a spatula. Let the flavors meld for 2 hours before use, or overnight in the refrigerator. Remove from the refrigerator 1-2 hours before use.
