San Marzano tomatoes, fiorpecorino gran cru di latte & fresh basil.
Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home.
(Makes a 12-14 inch pizza)
3 270g Neopolitan dough balls*
3-4 oz San Marzano tomatoes A homemade sauce from a can of high-quality San Marzano whole tomatoes is really simple; just puree and add salt!
6 oz Whole milk *mozzarella
(*To make this a true pizza with pecorino gran cru, use 3 oz mozzarella cheese and 3 oz of sheep's milk cheese)
1 pinch Parmigiano-Reggiano
*Dough Ball Ingredients:
16 ounces of 00 flour
1.5 grams of yeast
10 ounces of lukewarm water
1/2 ounce of salt
Directions for the Dough:
Mix together flour, yeast, and salt. Slowly add water and combine well; no need to knead at this stage. Let sit for 20 minutes before kneading or mixing with a dough hook for 5-10 minutes (until smooth and stretchy). Cover with plastic wrap and bulk ferment at room temperature for 2 hours. Divide dough and shape into 3 balls, place in air-tight container or bowl with plastic wrap, then place in refrigerator overnight. Next day: Remove from the refrigerator. Let it rest for 3 hours before stretching and cooking in an outdoor oven at ~800 – 900 degrees.