Spicy Neapolitan pizza
75% hydration
Biga, a long fermentation and a chilli tomato sauce give this pizza extra character.
Ingredients
Dough
- 500 g Caputo Cuoco
- 500 g Caputo Manitoba for the biga
- 30 g Caputo Cristo
- 750 g water (75% hydration)
- 30 g salt
- 3 g fresh yeast for the biga
- 10 g maple syrup
- Biga: ferment at room temperature for 16–18 hours.
- Final dough: proof at room temperature for 3 hours, then refrigerate for 24–48 hours.
Topping
- San Marzano tomato sauce with chilli and freshly ground pepper
- Chilli feta
- Parmesan
- Buffalo mozzarella
- Rocket
- Prosciutto Crudo di San Daniele
- Cherry tomatoes
- Parmesan shavings
- Extra virgin chilli 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: biga
- Dissolve 3 g fresh yeast in 225 g cold water, then add 500 g Caputo Manitoba flour at room temperature.
- Mix into a dry, lumpy dough. 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
- Add the biga and 375 g cold water to the mixing bowl. Mix for 1–2 minutes.
- Add 500 g Caputo Cuoco, 30 g Caputo Cristo and 30 g salt. Gradually add the remaining 150 g water while kneading.
- Knead for 15–20 minutes until the dough reaches 22–24 °C.
- Rest under a damp cloth or bowl on the counter for 30 minutes.
- Divide into 250 g portions and shape into balls. Proof for 3 hours at room temperature.
- Refrigerate overnight. Use after 18–48 hours; the original recipe recommends 40–48 hours for best results. Remove 1–2 hours before use.
Tomato sauce
- 400 g San Marzano tomatoes, with 100 g juice drained off
- 3 g Maldon salt
- 5–10 g chilli olive oil, to taste
- 5 g basil olive oil
- 1 garlic clove
- Freshly ground pepper
Crush the tomatoes by hand or blend gently to a slightly coarse texture. Let the flavours develop for 2 hours, or refrigerate overnight. Remove the sauce 1–2 hours before use.