CHEESY NEAPOLITAN
KYS original recipe
This pizza is packed with flavor from crust to topping; the crust is lightly crunchy and airy. The combination of the flavorful tomato sauce and the three different cheeses makes this pizza uniquely tasty.
Dough
- 500g Caputo Pizzeria
- 500 g Caputo Cuoco
- 700 g water (70% hydration)
- 30 g of salt
- 0.5 g fresh yeast (for Polish)
- 2 g fresh yeast
- Poolish: Room temperature for 16-18 hours
- Finished dough: Let rise at room temperature 4-6 hours before use, or in the refrigerator 24-48 hours
Topping
- San Marzano tomato sauce with garlic and oregano
- Feta cheese
- Parmesan
- Mozzarella
- Extra virgin olive oil
- Basil
Baking Time:
- 60-90 seconds in a pizza oven at 450-500 degrees Celsius.
- Or 3-5 minutes in a regular oven at 250-300 degrees Celsius.
Instructions
Poolish – Day 1
- Add 500g cold water to a bowl. Dissolve 0.5g fresh yeast in the water before adding 500g room temperature Caputo Cuoco flour.
- Mix well until it forms a smooth batter without lumps. Cover and let the Poolish rest in a warm place at 16-18 degrees Celsius if possible, or at room temperature (21-23 degrees Celsius) for about 16-18 hours. Then refrigerate the Poolish for 2-4 hours before use.
Dough – Day 2
- Add 100g cold water, 2g yeast, and the Poolish to the mixing bowl. Mix for 1-2 minutes.
- Then add 500g Caputo Pizzeria flour and 30g salt. Knead at medium to low speed for about 5 minutes. Gradually increase the speed and add the remaining water (100g) while kneading the dough.
- Let the dough knead for 15-20 minutes until it reaches a temperature between 22-24 degrees Celsius.
- Let the dough rest for 30 minutes on the kitchen counter, covered with a damp cloth.
- Divide the dough into 250g pieces and shape them into pizza balls. Let them rise for 3 hours at room temperature.
- After 3 hours, place the dough in the refrigerator overnight. The dough can be used between 18-48 hours (best results are achieved after 40-48 hours). Remove the dough from the refrigerator 1-2 hours before use.
Tomato Sauce
This tomato sauce is rounded and fresh in flavor, creating more depth and aroma.
- 400g San Marzano tomatoes
- Drain off 100g of tomato juice for a thicker sauce.
- 2g Maldon salt
- 1 tsp oregano
- 1 clove of garlic, pressed or finely chopped
Crush the San Marzano tomatoes by hand or blend gently with a blender until slightly chunky. Let the flavors meld for 2 hours before use, or overnight in the refrigerator. Take out of the refrigerator 1-2 hours before use.
