Sourdough Neapolitan Pizza (Working Mamas)
This pizza recipe is inspired by a recipe found in the amazing Italian blog Confraternita della Pizza, an endless source of information and inspiration.
This pizza recipe is so flexible. Make the dough in the evening, leave it in the fridge overnight, shape the pizza balls in the morning and forget all about it until dinner time. balls in the morning then forget all about it until dinner time.
Pizza dough (makes 3 pizzas):
300g water
480g pizza flour (Caputo in our case)
15g salt
60g 50% hydration sourdough starter
Method:
Dissolve the starter in the water, then add the flour and eventually the salt. Work until you obtain a smooth and elastic dough (by hand or in a stand mixer).
Lightly grease an airtight container with a spoon of olive oil and insert the dough in it. Let it rest at room temperature for about 3 to 4 hours.
Put the container in the fridge and leave it there from a minimum to 12 h to a maximum of 48 h.
10 hours before baking your pizzas, extract the dough from the fridge and cut it in 3 equal portions. Form a tight ball with each portion and put it in single airtight containers with a drop of olive oil at the bottom.
Leave the pizza balls to prove at room temperature for about 10 hours.
Now, its time for experimenting. In our case, the best pizzas have been baked on a scolding hot cast iron flat skillet, inserted directly under the grill.
Insert the skillet in the top part of the oven, as close to the grill as you can, then heat up the oven to full temperature.
Flatten your pizza dough with your hands then slide it onto a pizza peel if you have it (or a flat tray), where you will dress it.
Meanwhile, ladle on a thin layer of tomato sauce ( we love Mutti), leaving 2.5cm around the edge for the crust to rise. Sprinkle over a pinch of salt then add mozzarella and other toppings to your liking.
Less is more with the toppings – a glug of olive oil on top and oregano is all you need.
Quickly open the oven door and slide your pizza onto the skillet. Close the oven door and switch the settings from baking to grill. Your pizza should be ready in less than 5 minutes.
Remove the pizza from the oven, bring it back to maximum temperature and repeat.
This pizza recipe is so flexible. Make the dough in the evening, leave it in the fridge overnight, shape the pizza balls in the morning and forget all about it until dinner time. balls in the morning then forget all about it until dinner time.
Pizza dough (makes 3 pizzas):
300g water
480g pizza flour (Caputo in our case)
15g salt
60g 50% hydration sourdough starter
Method:
Dissolve the starter in the water, then add the flour and eventually the salt. Work until you obtain a smooth and elastic dough (by hand or in a stand mixer).
Lightly grease an airtight container with a spoon of olive oil and insert the dough in it. Let it rest at room temperature for about 3 to 4 hours.
Put the container in the fridge and leave it there from a minimum to 12 h to a maximum of 48 h.
10 hours before baking your pizzas, extract the dough from the fridge and cut it in 3 equal portions. Form a tight ball with each portion and put it in single airtight containers with a drop of olive oil at the bottom.
Leave the pizza balls to prove at room temperature for about 10 hours.
Now, its time for experimenting. In our case, the best pizzas have been baked on a scolding hot cast iron flat skillet, inserted directly under the grill.
Insert the skillet in the top part of the oven, as close to the grill as you can, then heat up the oven to full temperature.
Flatten your pizza dough with your hands then slide it onto a pizza peel if you have it (or a flat tray), where you will dress it.
Meanwhile, ladle on a thin layer of tomato sauce ( we love Mutti), leaving 2.5cm around the edge for the crust to rise. Sprinkle over a pinch of salt then add mozzarella and other toppings to your liking.
Less is more with the toppings – a glug of olive oil on top and oregano is all you need.
Quickly open the oven door and slide your pizza onto the skillet. Close the oven door and switch the settings from baking to grill. Your pizza should be ready in less than 5 minutes.
Remove the pizza from the oven, bring it back to maximum temperature and repeat.
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