Neapolitan pizza (including the dough)

Name: Neapolitan pizza (including the dough)
Total time: 28800 s
Yield: 5-6 People
Cuisine: British
Ingredients: 800 g flour “00” (Caputo pizza “00” flour recommended); 500 ml lukewarm water; 25 g salt; 1 g dried yeast; 10 g sugar; 25 g olive oil

HollyGuy @cook_9081516

Caputo flour inspired Neapolitan pizza

HollyGuy @cook_9081516

Caputo flour inspired Neapolitan pizza

Saved

Ingredients

8 hours

5-6 People

Pizza dough
800 gflour “00” (Caputo pizza “00” flour recommended)
500 mllukewarm water
25 gsalt
1 gdried yeast
10 gsugar
25 golive oil

Saved

Steps

8 hours

1

Put the flour in a large bowl and add the water to one end. Add the salt to the water to dissolve at the same end. Then add the yeast and mix into the flour at the other end. Following this mix it all together. Then add the sugar followed by the oil and mix some more.
2

Now the mixture should be combined ready to knead. Knead for 15 to 20 minutes. Then shape into a ball and cover to rest for 20 minutes with the bowl.
3

Then shape into a long baguette and cut into 6 pieces (for 6 pizzas). Flour the bowl and place the 6 pieces inside, cover with a damp tea towel for 6-8 hours.
4

After this the dough should have increased in size. This is now ready for use. You can stretch each dough ball out to make the pizza base.
5

Place the base into a hot pan to cook. While in the pan you can add your toppings, squashed fresh tomatoes are great for the base with toppings of your choice. Here we have half mozzarella and basil and half with added nduja and olives. Cook in the pan until the base is browned underneath around 5-10 minutes.
6

Next place the pan under a pre-heated grill to cook the top around 10 minutes or until the toppings are cooked and the pizza is lightly browned. Buon appetito!