Neapolitan style pizza

Yields: 4 pizzas (approx. 280g dough balls) Prep time: Approx. 20-26 hours (including poolish and dough resting)

I. Poolish (Pre-ferment) - Start 16-24 hours before making dough

• Ingredients:
• 200g Water
• 5g Honey
• 5g Yeast (Active Dry Yeast)
• 200g "00" Flour
• Instructions:
1. Weigh 200g of water into a container.
2. Add 5g of honey and 5g of yeast to the water.
3. Mix well to dissolve the yeast and honey.
4. Add 200g of "00" flour.
5. Mix until just combined (this is a 100% hydration starter).
6. Let it sit covered for 15 minutes at room temperature.
7. Seal the container tightly.
8. Let it rest for 1 hour at room temperature.
9. Place the sealed container in the refrigerator for 16 to 24 hours. (Do not exceed 24 hours, or it may become too acidic).

II. Main Dough

• Ingredients:
• All of the prepared Poolish
• 300g Manitoba Flour (High-protein/strong bread flour)
• 300g Water
• 20g Salt
• 200g "00" Flour (the same type used in the poolish)
• Olive Oil (for handling and resting)
• Instructions:
1. Remove the poolish from the refrigerator and let it sit at room temperature for 1 hour before starting the main dough.
2. Place the poolish in a large mixing bowl.
3. Add the 300g of High protein bread flour to the poolish.
4. In a separate container, dissolve 20g of salt into 300g of water.
5. Add the 200g of "00" flour to the main bowl (with the poolish and Bread flour).
6. Begin integrating the flour into the poolish.
7. Gradually add the salt water mixture, little by little, while mixing, until all the water is incorporated. This mixing process takes about 10-15 minutes by hand. The dough will be very wet initially.
8. Once all water is absorbed and the dough starts coming together (but is still shaggy), transfer it to a clean work surface (no flour needed yet).
9. Knead the dough vigorously using a "slap and fold" technique: Pick up the dough, slap it down on the counter, fold it over itself. Repeat until the dough feels stronger and more cohesive, but not perfectly smooth (approx. 5-10 minutes). The goal is to develop gluten without overworking at this stage.
10. Gently rub a small amount of olive oil over the surface of the dough.
11. Let the dough rest uncovered on the counter for 15 minutes.
12. Lightly oil your hands. Use a bench scraper/spatula to release the dough from the counter if stuck.
13. Gently shape the dough into a smooth ball by folding the edges underneath. Don't pull too tightly to avoid tearing the gluten network.
14. Place the dough ball back on the counter (or in a lightly oiled bowl). Rub a little more olive oil on top.
15. Cover the dough ball with a humid (damp, not soaking wet) towel.
16. Let the dough rest at room temperature for 1 hour.

III. Tomato Sauce

• Ingredients:
• Canned Tomatoes (Type not specified, San Marzano recommended for Neapolitan)
• Salt (a "handful" - adjust to taste, start with less)
• Fresh Basil, chopped
• Olive Oil (approx. 1 teaspoon)
• Instructions:
1. Empty the canned tomatoes into a bowl.
2. Add salt, chopped fresh basil, and olive oil.
3. Crush the tomatoes by hand, leaving some small chunks for texture. Mix ingredients together.

IV. Cheese Preparation

• Ingredient:
• Fresh Mozzarella, preferably a low-moisture ("hard dry") variety.
• Instructions:
1. Cut the mozzarella into slices or small cubes.
2. The thickness is key: not too thin (will burn) and not too thick (won't melt properly). Aim for roughly 1/4 inch (5-7mm) slices. Avoid shredding.

V. Dough Balling (Staglio)

• Instructions:
1. After the 1-hour bulk rest, lightly oil your hands.
2. Divide the dough into 4 equal portions (approx. 280g each). Use a scale for accuracy.
3. Take one portion. Gently fold the edges underneath itself, creating tension on the top surface, until you form a tight, smooth ball. Pinch the seam at the bottom closed. (Vito compares it to making fresh cheese like mozzarella).
4. Place the dough balls on a tray or proofing box, leaving space between them ("four finger apart"). Do not use flour; the light oil coating prevents sticking.
5. Cover the dough balls (e.g., with plastic wrap or the lid of the proofing box).
6. Let the dough balls rest at room temperature for another 1 hour to relax and puff up slightly.

VI. Stretching, Topping, and Baking

• Ingredients:
• Prepared Dough Ball
• Semolina Flour or "00" Flour (for stretching surface)
• Prepared Tomato Sauce
• Grated Parmesan Cheese (Parmigiano Reggiano recommended)
• Prepared Fresh Mozzarella slices/cubes
• Fresh Basil leaves
• Extra Virgin Olive Oil (for finishing)
• Instructions:
1. Preheat Oven: Preheat your pizza oven (like the Ooni used in the video) to high heat (Neapolitan typically requires 850-950°F / 450-500°C). If using wood, ensure you have small pieces ready to add for a good flame just before baking.
2. Stretching:
• Place a generous amount of flour (Semolina preferred by many for less sticking, but "00" works) on your work surface.
• Use a small spatula to gently lift one dough ball and place it onto the floured surface.
• Lightly flour the top of the dough ball.
• Using your fingertips, press down around the edge of the dough ball (leaving about a 1-inch border untouched for the crust/cornicione). Press outwards, pushing the air from the center towards the edge. Do not stretch yet, just press.
• Flip the dough over. Repeat the pressing motion.
• Now, begin stretching: Vito demonstrates a technique of pressing down with one hand while gently pulling/stretching with the other, rotating the dough.
• He also shows lifting the dough, placing one hand underneath and one on top near the edge, letting gravity help stretch it larger. Land it back on the floured surface.
• Gently slap or brush off any excess flour from the bottom of the pizza base.
3. Topping (Done on the counter, NOT the peel):
• Spoon 2-3 spoonfuls of tomato sauce into the center. Using the back of the spoon in a spiral motion, spread the sauce evenly, leaving the border clear.
• Sprinkle a small amount of grated Parmesan cheese over the sauce.
• Distribute the fresh mozzarella slices/cubes evenly over the sauce. Don't overcrowd.
• Place a few fresh basil leaves on top. Drizzle a tiny bit of olive oil directly onto the basil leaves to help prevent them from burning excessively.
4. Transfer to Peel:
• Lightly flour your pizza peel (wood or metal).
• Carefully slide the peel under the prepared pizza using a quick, confident motion. Vito shows lifting one edge slightly with his hand to help guide the peel under.
• Once on the peel, give it a little shake to ensure it's not sticking. If needed, very slightly lift edges and blow/add a tiny bit more flour underneath sticky spots.
• You can do a final gentle stretch on the peel to perfect the shape/size if desired.
5. Baking:
• If using wood, add a few small pieces to the fire now to ensure a lively flame.
• Launch the pizza into the hot oven with a swift forward-and-pull-back motion.
• Close the oven door (if applicable).
• Bake for approximately 60-90 seconds (up to 2 minutes depending on heat). The flame should be actively cooking the top.
• After 30-45 seconds, use the peel to turn the pizza 180 degrees (or as needed) to ensure even cooking, as the back is usually hotter. Check the bottom – it should be spotted, not pale or burnt.
• Vito's Tip: If the bottom is cooking too fast (getting burnt), lift the pizza off the stone using the peel and hold it closer to the top dome heat for the remaining cook time. If the bottom is too pale, move the pizza to a different, hotter spot on the stone. Continue turning as needed for even browning.
• Remove the pizza when the crust is puffed and golden brown with some charring ("leoparding"), and the cheese is melted and bubbly.
6. Finishing:
• Place the cooked pizza on a cutting board or cooling rack.
• Sprinkle a little more grated Parmesan cheese over the entire pizza, including the crust.
• Add a few fresh basil leaves.
• Drizzle with high-quality extra virgin olive oil.
• Cut (scissors are traditional, but a wheel works) and serve immediately.

Enjoy your authentic Neapolitan-style pizza!