Neapolitan PizzaRecipe

1. 1.Combine flour, warm water (~80°F / 27°C — warm to push the very low yeast through a 4–6 hour same-day ferment), salt, and yeast in a stand-mixer bowl or large mixing bowl.
2. 2.Mix on low with a dough hook for 4 minutes, then medium for 6 minutes. By hand: knead 10 minutes on a lightly floured counter.
3. 3.The dough should be smooth, slightly tacky, and pass a soft windowpane test.

1. 1.Cover in a lightly oiled bowl and let rest until clearly puffed and at least doubled.
2. 2.The very low yeast (0.1%) plus room-temperature time builds flavor without overproofing.

A warm kitchen speeds this up. Watch for the doubled-and-bubbly visual cue rather than the clock.

1. 1.Turn the dough out and divide into 4 equal pieces (~250g each).
2. 2.Form each into a tight ball: cup the dough, drag it under your hand in tight circles to seal the bottom and build surface tension.
3. 3.Place balls in a floured proofing tray with at least an inch of space between them. They'll spread.

1. 1.Cover loosely and let the balls relax and rise until they're visibly puffy and merging slightly at their bases.
2. 2.Preheat the oven or pizza setup to maximum heat (550°F / 290°C minimum; outdoor pizza ovens 800°F+) for at least 45 minutes. Pizza stone or steel on the top rack.

Neapolitan really needs heat. Without it, you can't get the 60-90 second bake that produces the texture. If you cap at 550°F, expect closer to NY-style results.

1. 1.Generously flour a counter. Press one ball into a disk with your fingertips, leaving a half-inch edge for the cornicione.
2. 2.Lift and gently stretch by the rim, rotating, until you have a 10–11 inch disk. Don't use a rolling pin. It deflates the rim.
3. 3.Transfer to a floured peel. Top minimally. Tomato sauce, fresh mozzarella, basil, drizzle of olive oil. Less is more.

1. 1.Slide the topped pizza onto the preheated stone.
2. 2.In a true 900°F pizza oven: 60–90 seconds, watching constantly for leopard spotting on the rim.
3. 3.In a home oven at 550°F: 3–5 minutes. Turn on the broiler for the last 60 seconds to char the top.
4. 4.Remove with the peel, slide onto a wood board, slice with shears or a wheel, eat immediately.

1. 1.The night before bake day, mix a poolish: 150g 00 flour, 150g warm water (~75°F / 24°C), and a pinch (0.3g) of instant yeast in a quart container.
2. 2.Stir to a smooth batter. Cover loosely and leave on the counter overnight.
3. 3.Ready when domed and webbed with bubbles. Yeasty-sweet, slightly tart.

1. 1.Add the remaining flour, water, salt, and yeast to the poolish.
2. 2.Mix on low for 4 minutes, then medium for 6 minutes until smooth and supple.
3. 3.Cover and rest 15 minutes (fraisage) for easier handling.

1. 1.A shorter bulk than same-day. The poolish has already done most of the fermentation work.
2. 2.Cover and let rest until visibly puffy and risen by about 50%.

1. 1.Divide into 4 equal pieces and form into tight balls.
2. 2.Place in a floured proofing tray with spacing.

1. 1.Cover and let proof until visibly puffy.
2. 2.Preheat to maximum oven temperature for at least 45 minutes. Stone or steel on the top rack.

1. 1.Press into a disk leaving a half-inch rim. Stretch gently by the edge to 10–11 inches.
2. 2.Transfer to a floured peel, top minimally.

1. 1.Slide onto stone. Watch for leopard spotting on the rim.
2. 2.Pull when done, slice, eat immediately.