SPICY NEAPOLITAN
KYS original recipe
This is a flavor sensation where everything harmonizes! We have spent a long time perfecting this recipe, and here is the result: spicy, fresh, and rich.
Dough
- 500g Caputo Cuoco
- 500g Caputo Manitoba to Biga
- 30g Caputo Cristo
- 750 g water (75% hydration)
- 30 g of salt
- 3 g fresh yeast (Biga)
- 10 g maple syrup
- Biga – rise at room temperature for 16-18 hours.
- Finished dough – rise at room temperature for 3 hours, then refrigerate for 24-48 hours.
Topping
- San Marzano Tomato sauce chilli and freshly ground pepper
- Feta cheese with chilli
- Parmesan
- Buffalo mozzarella
- Arugula
- Prosciutto Grudo di San Paolo
- Cherry tomatoes
- Parmesan flakes
- Extra virgin chilli olive oil
- Basil
Baking Time:
- 60-90 seconds in a pizza oven that holds 450-500 degrees.
- Or 3-5 minutes in a normal stove at 250-300 degrees.
Instructions
Biga – Day 1
- Add 225g cold water to a bowl. Dissolve 3g fresh yeast and 10g maple syrup in the water before adding 500g room temperature Caputo Manitoba flour.
- Mix well until it forms a lumpy dry dough. Cover and let the Biga 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 Biga for 2-4 hours before use.
Dough – Day 2
- Add 375g cold water and the Biga to the mixing bowl. Mix for 1-2 minutes.
- Then add 500g Caputo Cuoco flour, 30g Caputo Cristo, and 30g salt. Gradually add the remaining water (150g) 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 or bowl.
- 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 sauce tastes, smells, and is amazing—fresh, rich, with a little kick.
- 400 g San Marzano tomatoes
- Pour off 100 g of the tomato juice for a thicker sauce.
- 3 g Maldon salt
- 5-10 g Chilli olive oil, depending on how strong you want it
- 5 g Basil olive oil
- A clove of garlic
- Freshly ground pepper
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.
