3-Hour Neapolitan Pizza
Directions
- 1Mix water, flour, salt and yeast to form a rough dough.
- 2Mix water, flour, salt and yeast to form a rough dough.
- 3Mix water, flour, salt and yeast to form a rough dough.
- 4Cover and rest for 30 minutes.
- 5Cover and rest for 30 minutes.
- 6Cover and rest for 30 minutes.
- 7Do one set of stretch and fold and rest for another 30 minutes.
- 8Do one set of stretch and fold and rest for another 30 minutes.
- 9Do one set of stretch and fold and rest for another 30 minutes.
- 10Perform one set of coil fold and let the dough relax for 15 minutes.
- 11Perform one set of coil fold and let the dough relax for 15 minutes.
- 12Perform one set of coil fold and let the dough relax for 15 minutes.
- 13Divide into two equal portions and roll them into tight balls.
- 14Divide into two equal portions and roll them into tight balls.
- 15Divide into two equal portions and roll them into tight balls.
- 16Once the dough balls has doubled, shape the pizza and top it with San Marzano tomato sauce, fresh mozzarella cheese and basil leaves.
- 17Once the dough balls has doubled, shape the pizza and top it with San Marzano tomato sauce, fresh mozzarella cheese and basil leaves.
- 18Once the dough balls has doubled, shape the pizza and top it with San Marzano tomato sauce, fresh mozzarella cheese and basil leaves.
- 19Bake in a preheated oven until the crust is puffy and golden all around.
- 20Bake in a preheated oven until the crust is puffy and golden all around.
- 21Bake in a preheated oven until the crust is puffy and golden all around.
Ingredients
- 300 g 00 flour
- 300 g 00 flour
- 300 g 00 flour
- 200 g water
- 200 g water
- 200 g water
- 8 g salt
- 8 g salt
- 8 g salt
- 5 g fresh yeast
- 5 g fresh yeast
- 5 g fresh yeast
- 1 cup San Marzano tomato sauce
- 1 cup San Marzano tomato sauce
- 1 cup San Marzano tomato sauce
- 1 cup fresh mozzarella cheese
- 1 cup fresh mozzarella cheese
- 1 cup fresh mozzarella cheese
- 10 basil leaves
- 10 basil leaves
- 10 basil leaves
Equipment
bowlovenpizza peel