SPICY NEAPOLITAN

Dough

• 500 g Caputo Cuoco
• 500 g Caputo Manitoba to Biga
• 30 g 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, chili, and freshly ground pepper
• Feta cheese with chili
• 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 oven at 250-300 degrees.

Instructions

Biga – Day 1

1. Add 225 g cold water to a bowl. Dissolve 3 g fresh yeast and 10 g maple syrup in the water before adding 500 g room temperature Caputo Manitoba flour.
2. 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

1. Add 375 g cold water and the Biga to the mixing bowl. Mix for 1-2 minutes.
2. Then add 500 g Caputo Cuoco flour, 30 g Caputo Cristo, and 30 g salt. Gradually add the remaining 150 g of water while kneading the dough.
3. Let the dough knead for 15-20 minutes until it reaches a temperature between 22 and 24 degrees Celsius.
4. Let the dough rest for 30 minutes on the kitchen counter, covered with a damp cloth or bowl.
5. Divide the dough into 250 g pieces and shape them into pizza balls. Let them rise for 3 hours at room temperature.
6. After 3 hours, place the dough in the refrigerator overnight. The dough can be used between 18 and 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 and smells 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 Chili olive oil, depending on how strong you want it
• 5 g basil olive oil
• 1 clove of garlic
• Freshly ground pepper

Crush the San Marzano tomatoes by hand or blend gently until slightly chunky. 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.