Neapolitan Pizza with Dry Yeast
, About 24 h (mostly dough resting), Makes six pizzas
Hand-kneaded Neapolitan pizza: a 24-hour rested dough, simple tomato, mozzarella and basil, fired in a very hot oven.
| prepPreheat pizza oven to 400-450°C / 752-842°F | |||||||||||
| 600 ml water | Mix water & yeast by hand | Add flour gradually, mixing | Add salt, work into dough | Knead on bench 15-25 min | Cover, rest 2 hrs at room temp | Divide into 6 balls, chill 16-20 hrs | Rest covered at room temp 4 hrs | Coat in semolina, stretch into round | Ladle sauce, add mozzarella & basil | Drizzle oil; bake, rotating, ~2 min | Rest 1 min, slice |
| 1 g dry yeast | |||||||||||
| 1 kg Le 5 Stagioni Pizza Napoletana flour | |||||||||||
| 30 g salt | |||||||||||
| refined semolina, for dusting | |||||||||||
| tomato sauce | |||||||||||
| sliced mozzarella | |||||||||||
| fresh basil leaves | |||||||||||
| extra virgin olive oil, for drizzling | |||||||||||
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