Classic Naples Style Napoletana Pizza Recipes

Steps:

• Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to the flour and stir to make a shaggy dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add a little water.) Transfer to a lightly oiled surface and knead until smooth and elastic, about 3 minutes. Place an inverted bowl over the dough and let rise slightly, 30 minutes. Divide the dough into 4 pieces and form each into a ball; arrange 3 inches apart on a lightly oiled baking sheet. Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight.
• Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until ready to use. One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high).
• Make the sauce: Combine the tomatoes and their juices with 1 teaspoon salt in a blender; blend until smooth.
• Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal. Place 1 ball of dough upside down on the cornmeal using floured hands. Gently pull the dough into an 8- to 10-inch circle, reflouring your hands as needed and being careful not to deflate the dough. Spread about 1/4 cup tomato sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons olive oil and season with salt.
• Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a cutting board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to make 3 more pizzas.

Steps:

• Add all dry ingredients to mixing bowl and stir to distribute.
• Add all liquid ingredients, including oil, water and yeast water.
• Use large spoon and stir until all ingredients are evenly distributed and fully hydrated - all flour absorbed, about 1-2 minutes.
• Let dough rest from 1-5 minutes and and then continue to mix for additional minute.
• Add water or flour, a little at a time, as needed. Dough should be soft, supple and tacky to touch.
• Rub olive oil on work surface to make an oil slick about 1 foot in diameter.
• Transfer dough to surface, rub some oil on your hands to prevent sticking.
• Stretch and fold dough to fold into a ball.
• Cover dough still on oil slick, with clean bowl or transfer to an oiled bowl.
• Perform 3 more stretch and folds, at 5 minute intervals.
• Rub more oil on work surface as needed to prevent sticking.
• After each stretch and fold dough will become firmer, less sticky and bouncier.
• After final stretch and fold put dough into oiled bowl, cover bowl, not dough itself, with plastic wrap and lplace in refrigerator for up to 3 days.
• When ready to bake, stretch out to desired size, place on pan lined with white corn meal to prevent sticking.
• Top as desired, recommend my Pizza sauce listed on here instead of those pre-bottled stuff.
• Place pizza stone or pan in hot oven. Use a super hot oven (as high as it goes, mine reaches around 500 F) the reason for using super hot is because the longer pizza bakes the drier and more boring the crust will become.
• Shouldn't take more than 5-8 minutes.