Creamy Neapolitan pizza
80% hydration
An airy pizza dough with creamy pesto sauce, buffalo mozzarella and ham.
Ingredients
Dough
- 700 g Caputo Manitoba
- 300 g Caputo Cuoco
- 30 g Caputo Cristo
- 780 g water
- 30 g olive oil
- 30 g salt
- 5 g fresh yeast
Topping
- Creamy pesto sauce
- Fresh buffalo mozzarella
- Grilled ham
- Parmesan
- Extra virgin olive oil
Baking
60–90 seconds at 450–500 °C in a pizza oven, or 3–5 minutes at 250–300 °C in a conventional oven.
Method
Day 1: knead
Use cold water and flour refrigerated overnight. Add 600 g water, yeast, flour and salt to the bowl.
Knead at medium-low speed for around 5 minutes, then increase the speed slightly. Gradually add the remaining 180 g water and the olive oil, allowing the dough to absorb the liquid.
After 15–20 minutes, the finished dough should reach 22–24 °C.
Tighten the dough and place in an oiled bowl. Rest for 3 hours at room temperature, then stretch and fold, tighten and refrigerate covered for 18–24 hours.
Day 2: shape
Divide the cold dough into 250 g portions and shape into balls. Cover in a proofing box and refrigerate for 18–48 hours. The original recipe recommends 40–48 hours for best results. Remove 1–2 hours before use.
Creamy pesto sauce
- 300 g crème fraîche
- 80 g double cream
- 60 g green pesto
- 10 g white wine vinegar
- 4 g salt
Whisk together the cream, pesto, vinegar and salt. Gently fold in the crème fraîche. Let the flavours develop for at least 2 hours, or refrigerate overnight. Remove 1–2 hours before use.