Authentic Neapolitan pizza
60% hydration
A classic long-fermented pizza dough with tomato sauce, mozzarella and fresh basil.
Ingredients
Dough
- 1 kg Caputo Pizzeria
- 600 g water (60% hydration)
- 30 g salt
- 0.7 g fresh yeast
- Proof at room temperature for 18–20 hours.
Topping
- San Marzano tomato sauce
- Parmesan
- Mozzarella
- Extra virgin olive oil
- Basil
Baking
- 60–90 seconds in a pizza oven at 450–500 °C
- Or 3–5 minutes in a conventional oven at 250–300 °C
Method
Method
Use cold water and flour refrigerated overnight. Add the water, yeast, flour and salt to the mixing bowl.
Mix at medium-low speed for around 5 minutes, then increase the speed slightly. After 15–20 minutes, the dough should reach 22–24 °C and be fully kneaded.
Remove and tighten the dough. Rest on the counter for around 2 hours under a damp cloth to prevent a dry skin forming.
Divide into 250 g portions and shape into balls. Cover in a proofing box and ferment at room temperature for 18–20 hours, until roughly doubled in size.
Tomato sauce
- 400 g San Marzano tomatoes
- 4 g Maldon salt
Crush the tomatoes by hand or blend gently to retain a slightly coarse texture.