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Cheesy Neapolitan pizza

70% hydration

Pizza made with poolish and a combination of mozzarella, parmesan and feta.

Cheesy Neapolitan pizza

Ingredients

Dough

  • 500 g Caputo Pizzeria
  • 500 g Caputo Cuoco
  • 700 g water (70% hydration)
  • 30 g salt
  • 0.5 g fresh yeast for the poolish
  • 2 g fresh yeast
  • Poolish: ferment at room temperature for 16–18 hours.
  • Final dough: proof at room temperature for 4–6 hours, or refrigerate for 24–48 hours.

Topping

  • San Marzano tomato sauce with garlic and oregano
  • Feta
  • 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

Day 1: poolish

  1. Dissolve 0.5 g fresh yeast in 500 g cold water, then add 500 g Caputo Cuoco flour at room temperature.
  2. Mix into a smooth batter. Cover and ferment for 16–18 hours, ideally at 16–18 °C, or at room temperature (21–23 °C). Refrigerate for 2–4 hours before use.

Day 2: dough

  1. Add 100 g cold water, 2 g yeast and the poolish to the mixing bowl. Mix for 1–2 minutes.
  2. Add 500 g Caputo Pizzeria and 30 g salt. Knead at medium-low speed for around 5 minutes, then gradually increase the speed and add the remaining 100 g water.
  3. Knead for 15–20 minutes until the dough reaches 22–24 °C.
  4. Rest on the counter for 30 minutes under a damp cloth.
  5. Divide into 250 g portions, shape into balls and proof at room temperature for 3 hours.
  6. Refrigerate overnight and use after 18–48 hours; the original recipe recommends 40–48 hours. Remove 1–2 hours before use.

Tomato sauce

  • 400 g San Marzano tomatoes, with 100 g juice drained off
  • 2 g Maldon salt
  • 1 tsp oregano
  • 1 garlic clove, crushed or finely chopped

Crush the tomatoes by hand or blend gently to a slightly coarse texture. Let the flavours develop for 2 hours, or refrigerate overnight. Remove 1–2 hours before use.

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