Soft and elastic Naples style pizza with a big and airy edge, made at home just like the one in pizzeria!
Per la ricetta in ITALIANO, clicca QUI!
After months and months of testing and studying I am now finally able to bake pizzas which are just as tasty as the one you would get at a pizza place.
This is thanks to persistence and never give up despite the many (and I say MANY) trials and errors.
Also, I would have never succeeded without precious advices which I got from several people on IG and the internet, professional pizza makers but also some at home cook like me which got a love and passion for baking.
This pizza has got a thin crust but a big and airy edge, the dough is elastic, just like the one made in Naples.
I used the poolish technique (using the full amount of water), 65% hydration and the slap and fold technique. The cooking is done in 2 steps using pan-on-stove + grill.
Ingredients (makes 2 – 12″ pizzas):
for the poolish
- 250 g flour type 0 (w260)
- 250 g water
- 1 g yeast
for the dough
- 135 g flour type 0
- 0.5 g fresh yeast
- 8,5 g salt
- 6 g sugar
- 10 g extra virgin olive oil
for the dressing
- 200 g tomato sauce
- 200 g fresh mozzarella cheese (fior di latte)
- 2 tsp extra virgin olive oil
- fresh basil
For making the poolish, in a large bowl with a fork mix all the ingredients. You should get a very soft and sticky dough.
Cover with plastic wrap and let it rest for 12-15 hours. After this time has passed, the dough is very bubbling and it is almost starting to collapse in the centre.
Add now the remaining flour, sugar and yeast.. Still using a fork, stir all the ingredients together.
Then drizzle 10g of extra virgin olive oil in and the salt.
The dough will be sticky at this stage, and not at all smooth. Don’t worry, that’s exactly how it should look.
Turn the dough onto an oily surface, divide it into 2 equal parts and do a couple of rounds of slap and fold. Movements needs to be fast and energetic. Just a few folds will be enough, be careful not to overdue it or you will stress the dough, breaking the gluten which we are trying to build.
Cover with the bowl and let rest for 15 min. Then repeat with one more round of slap and fold. The dough now should look smooth, soft and should already have some small bubbles.
Move into 2 large bowls, cover with plastic wrap and let rest fo 5 hours. Once it has triplicated its volume
turn it onto a floured surface and gently shape it into a 12 inch circle. Make soft and gentle movements going from the centre toward the edge, trying to push the air bubbles inside the dough towards the edges (this will give you those typical holes which we all LOVE in pizza).
Turn on the oven (grill function) to its max temperature. Meanwhile bring a large skillet on the stove (high heat), when hot transfer the disc of dough, quickly spread 100 g of tomato sauce (try to be fast to avoid the centre to grow high). Add some sliced basil and cook it on medium-high.
When the edges have doubled its volume and the bottom of the pizza crust has got a nice golden color, add some sliced mozzarella on top and transfer the pizza on your oven pan, placing it in the highest rack (very close to the grill). Cook for 3-5 min or until the edges got slightly burnt and mozzarella has melted. Take your pizza out of the oven, drizzle some EVO on top.
Serve it up immediately!
There you have it: homemade Naples style pizza just like in a pizzeria!
If the first time you don’t get quite the same result, don’t give up. Keep trying and don’t hesitate to contact me if any questions (firstname.lastname@example.org). I am sure you will soon become a PIZZA PRO!
If you like this recipe (please, please, please) tag me on IG @the_fit_mediterranean)