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

  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.
  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 375g cold water and the Biga to the mixing bowl. Mix for 1-2 minutes.
  2. Then add 500g Caputo Cuoco flour, 30g Caputo Cristo, and 30g salt. Gradually add the remaining water (150g) while kneading the dough.
  3. Let the dough knead for 15-20 minutes until it reaches a temperature between 22-24 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 250g 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 18-48 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.

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