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Neapolitan Pizza for a Home Pizza Oven
From brianlagerstrom.com
Four 12-inch pizzas
| prepPreheat pizza oven to 1000°F / 535°C for 1 hour, then cool to 900°F / 485°C before baking | |||||||||||||
| 450 ml / 450 g cool water, 73–75°F / 23°C | Mix dough with yeast & salt | Pinch & squeeze until homogeneous | Rest 30 min | Fold & tuck, rest 30 min | Fold again, rest | Bulk ferment 8–10 hr at room temperature | Divide into 4 balls, degas & shape | Cold ferment 2–72 hr, refrigerated | Temper dough 60 min at room temperature | Press & stretch dough to 11–12 inches | Spread sauce, add mozzarella, basil, oil & salt | Bake 900°F / 485°C, rotate every 15–20 sec, ~90 sec total | Rest on wire rack 1 min, cut & serve |
| 0.7–0.8 g instant yeast | |||||||||||||
| 665 g 00 flour | |||||||||||||
| 18 g salt | |||||||||||||
| 1 28-ounce can / 790 g crushed tomatoes | Blend tomatoes & salt until coarse | ||||||||||||
| 7 g salt | |||||||||||||
| 70–80 g tomato sauce | |||||||||||||
| Fresh buffalo-milk mozzarella, torn into small pieces | |||||||||||||
| Fresh basil leaves | |||||||||||||
| Extra-virgin olive oil | |||||||||||||
| Flaky salt | |||||||||||||
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