classic Neapolitan
A pizza with lots of flavor, easy to control the rise. Placing the dough in the refrigerator enhances the flavor as it matures more slowly and slows the rising process.
dough
1 kg Caputo Pizzeria
650 g water (65% hydration)
30 g Caputo Cristo
30 g of salt
5 g fresh yeast
Rising at room temperature 3 hours.
Leave to rise in the fridge for 24-48 hours
Topping
– San Marzano tomato sauce
– Parmesan
– Mozzarella
– Extra virgin olive oil
– Basil
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.
Instructions
Use cold water and flour that has been kept in the refrigerator overnight or longer. Add 600 grams of water to the mixing bowl and add the yeast, flour, Caputo cristo, and salt. The remaining water (50 grams) is added gradually later in the kneading process. Start the mixer on medium-low speed and let it knead for about 5 minutes, then increase the speed and gradually add the remaining water (50g) so the dough absorbs the water slowly.
After 15-20 minutes, the dough should have a temperature between 22-24 degrees Celsius, at which point the dough is fully kneaded. Take the dough out and tighten it, let it rest for about 30 minutes on the kitchen counter covered with a damp kitchen towel so the dough doesn’t form a dry skin that cracks when making pizza balls.
When the dough has finished resting, divide it into 250 gram pieces and make pizza balls. Place the pizza balls in a proofing box or similar, cover, and let the dough rise for 3 hours at room temperature. After 3 hours, place the dough in the refrigerator and let it rise overnight. The dough can be used between 18-48 hours. (Best results are achieved after 40-48 hours.) Take the dough out of the refrigerator 1-2 hours before use.
Tomato sauce
This tomato sauce is flavorful, fresh, and well-balanced. The sauce is easy to make and ensures the perfect flavor balance.
– 400 g San Marzano tomatoes
– 3 g Maldon salt
– 5 g Extra virgin olive oil
– 8-12 basil leaves, finely chopped
Crush the tomato plums with your hands or mix gently with a blender until you get a slightly chunky consistency. Let the flavors meld for 2 hours before use, or overnight in the refrigerator. Take out of the refrigerator 1-2 hours before use.
