CLASSIC NEAPOLITAN
A pizza with lots of flavor and easy-to-control fermentation. 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 for 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 oven 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 along with 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 knead for about 5 minutes, then increase the speed and gradually add the remaining (50 g) of water so the dough absorbs it slowly.
After 15-20 minutes, the dough should reach a temperature between 22 and 24 degrees Celsius, at which point it is fully kneaded. Remove the dough, tighten it, and let it rest for about 30 minutes on the kitchen counter, covered with a damp kitchen towel to prevent a dry skin from forming and cracking when shaping pizza balls.
When the dough has finished resting, divide it into 250 g pieces and shape into pizza balls. Place them in a proofing box or similar container, cover, and let them rise for 3 hours at room temperature. After 3 hours, transfer the dough to the refrigerator and let it mature overnight. The dough can be used between 18 and 48 hours (best results after 40–48 hours). Take it out of the refrigerator 1–2 hours before use.
Tomato sauce
This tomato sauce is flavorful, fresh, and well-balanced. It 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 tomatoes with your hands or blend gently until you get a slightly chunky consistency. Let the flavors meld for 2 hours before use, or overnight in the refrigerator. Take it out of the refrigerator 1–2 hours before use.
