Neapolitan Pizza
Mike Fitzick is back with yet another next level pizza recipe, and this time, it's a little bit of Naples for you to re-create with your own pizza oven.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 24 hours
Ingredients
- Makes
- 8 x 250g dough balls
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1: Making the preferment (day before)
You can use either sourdough starter or a poolish for the preferment. To make the poolish, mix the yeast with the water and honey to combine, then add to the flour and stir until there are no dry bits left. Cover and place in the fridge for 16 hours.
Step 2: Inoculate the preferment
Take 240g of preferment and mix with 80g of your water and set aside.
Step 3: Mix the dough
Add the remaining water to the mixer, add the yeast and mix to combine for 10 seconds. Add the flour and mix on slow for 5 to 7 minutes until all the flour is combined.
Step 4: Bassinage
Turn the mixer to high and slowly add the inoculated water bit by bit.
Step 5: Salt
While the last of the inoculated water is being absorbed, add the salt and mix until combined – roughly 3 to 5 mins. The dough will look silky smooth and have a lot of strength.
Step 6: Fridge
Remove the dough from the mixer, smooth into a ball and place into an oiled bowl. Cover and place in the fridge for one hour.
Step 7: Ball
Remove the dough from the fridge and divide into 250g pieces. Ball, place onto a tray and cover. Put the dough balls in the fridge for 24-48 hours.
Step 8: Make and bake
Remove the doughballs from the fridge at least 3 hours before you want to make pizza. Open a dough ball, top with San Marzano tomatoes, Parmigiana Reggiano, fresh mozzarella, basil and olive oil and bake in Roccbox or Dome at 430°C for 60-90 seconds.
If not using a preferment:
Step 1: Dividing the water
Separate 80g of your water and set aside.
Step 2: Mix the dough
Add 694g of water to the mixer, add the yeast and mix to combine for 10 seconds. Add the flour and mix on slow for 5 to 7 minutes until all the flour is combined.
Step 3: Bassinage
Turn the mixer to high and slowly add the 80g of water bit by bit, waiting for the water to be absorbed before adding more.
Step 4: Salt
While the last of the water is being absorbed, add the salt and mix until combined – roughly 3 to 5 mins. The dough will look silky smooth and have a lot of strength.
Step 5: Fridge
Remove the dough from the mixer, smooth into a ball and place into an oiled bowl. Cover and place in the fridge for one hour.
Step 6: Ball
Remove the dough from the fridge and divide into 250g pieces. Ball, place onto a tray and cover. Put the dough balls in the fridge for 24-48 hours.
Step 7: Make and bake
Remove the doughballs from the fridge at least 3 hours before you want to make pizza. Open a dough ball, top with San Marzano tomatoes, Parmigiana Reggiano, fresh mozzarella, basil and olive oil and bake in your Gozney pizza oven at 430°C for 60-90 seconds. Slice and enjoy!
