Neapolitan-Style Pizza

Serves 1
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Directions

  1. 1Feed 100% hydration sourdough starter and let it peak on day 1
  2. 2Feed 100% hydration sourdough starter and let it peak on day 1
  3. 3Feed 100% hydration sourdough starter and let it peak on day 1
  4. 4Mix water, levain, salt and 00 flour together
  5. 5Mix water, levain, salt and 00 flour together
  6. 6Mix water, levain, salt and 00 flour together
  7. 7Knead the dough until everything comes together nicely
  8. 8Knead the dough until everything comes together nicely
  9. 9Knead the dough until everything comes together nicely
  10. 10Add olive oil and knead the dough for a few more minutes
  11. 11Add olive oil and knead the dough for a few more minutes
  12. 12Add olive oil and knead the dough for a few more minutes
  13. 13Place the dough into the fridge overnight
  14. 14Place the dough into the fridge overnight
  15. 15Place the dough into the fridge overnight
  16. 16Divide the dough into equal portions and store them in separate containers on day 2
  17. 17Divide the dough into equal portions and store them in separate containers on day 2
  18. 18Divide the dough into equal portions and store them in separate containers on day 2
  19. 19Keep the dough in the fridge for the next 12-48 hours
  20. 20Keep the dough in the fridge for the next 12-48 hours
  21. 21Keep the dough in the fridge for the next 12-48 hours
  22. 22Proof the dough at room temperature until it doubles in size on day 3
  23. 23Proof the dough at room temperature until it doubles in size on day 3
  24. 24Proof the dough at room temperature until it doubles in size on day 3
  25. 25Shape the pizza
  26. 26Shape the pizza
  27. 27Shape the pizza
  28. 28Put on the toppings
  29. 29Put on the toppings
  30. 30Put on the toppings
  31. 31Transfer it to the pizza peel ready to be baked
  32. 32Transfer it to the pizza peel ready to be baked
  33. 33Transfer it to the pizza peel ready to be baked

Ingredients

  • 550 g 00 flour
  • 550 g 00 flour
  • 550 g 00 flour
  • 80 g levain (at peak) OR instant yeast
  • 80 g levain (at peak) OR instant yeast
  • 80 g levain (at peak) OR instant yeast
  • 375 g Water
  • 375 g Water
  • 375 g Water
  • 15 g Salt
  • 15 g Salt
  • 15 g Salt
  • 15 g Olive oil
  • 15 g Olive oil
  • 15 g Olive oil
  • tomato sauce
  • tomato sauce
  • tomato sauce
  • fresh mozzarella cheese
  • fresh mozzarella cheese
  • fresh mozzarella cheese
  • fresh basil leaves
  • fresh basil leaves
  • fresh basil leaves

Tips

  • The Neapolitan Pizza is prepared with just a few ingredients: a basic dough made from flour, water and salt topped with tomato sauce, fresh mozzarella cheese, fresh basil leaves, and a drizzle of olive oil.
  • A levain refers to a sourdough starter. If you do not have one (yet), you can replace with 1g instant yeast or 3g fresh yeast.
  • The pizza dough takes 3 days to make.