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Neapolitan Pizza

  • Writer: Parma Virk
    Parma Virk
  • Sep 9, 2024
  • 2 min read




Makes: 8 Pizzas

Prep Time: 30 mins plus 2-4 hours proofing time

Cook time: 90 seconds in the Ooni


Things you need:


Poolish

  • 300ml Water

  • 300g Flour

  • 5g Sugar

  • 5g Active dry yeast


Pizza Dough

  • 1 Kg Type 00 Farina Flour (ideally caputo blue label)

  • 525ml Water

  • Poolish (once developed)

  • 30g Sea salt


Pizza Sauce

  • 1 Large can San Marzano Tomatoes

  • Good Glug of Extra Virgin Olive Oil

  • Salt and pepper to taste


Steps

  • First make the poolish. Combine it all in a container and mix thoroughly as per video. Cover this and let it sit at room temperature for 1 hour. Then in the fridge overnight.

  • The next day in a big bowl add 525 ml of water and all of your poolish. Stir until mostly dissolved. Then add the salt and type 00 flour. Mix for a couple of minutes with a spatula. Then cover and let this rest for 15 mins.

  • After this knead your dough until smooth. Put back into the bowl. Cover and let this rest for 1hr.

  • After 1hr shape into balls as per video. 250g each for a 12 inch pizza. You will have one leftover that is over 300g that will make a 14-15 inch pizza.

  • Bulk ferment these in a oiled baking tray or my preferred method in individual containers as per the video. Let these cold ferment in the fridge for 2 days or even upto 3 days. (If you don't want to proof them that long then let them sit on the counter for 3-5 hours and then stretch)

  • After 2 days let the dough balls sit out at room temp for 1-3 hours to expand more and come to room temp.

  • Then shape and stretch the pizzas as per the video and add your chosen toppings. Don't overload them

  • If your cooking them in a Ooni pizza oven they will take 90 seconds or so. If your baking them on a pizza stone in your oven, then turn it on full whack and will take about 10 mins to cook. Enjoy pizza time my friends.





 
 
 

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