Neapolitan Pizza

Neapolitan Pizza

7 hrs 45 mins total time

45 mins active time

Medium

Makes 4 pizzas

Ingredients


Measurements:

  • 3¾ cups (1¼ lb) bread flour
  • 2 tsp fine salt
  • 1 tsp instant dried yeast
  • 1½ cups (12 fl oz) cold water
  • Semolina mix

    for sprinkling (see TIP)

  • Olive oil

    for drizzling

For the pizza sauce:

  • 14 oz can crushed tomatoes
  • 1 tsp salt

For the topping:

  • 12 oz fresh buffalo mozzarella

    drained, torn into small pieces

  • 1 cup (1 oz) basil leaves

Instructions

  • 1Combine the flour, salt and yeast in the bowl of a stand mixer. Add the water. Using the dough hook, knead on low speed for 5-6 minutes until the dough is smooth and elastic.
  • 2Cover the bowl with plastic wrap and let the dough proof in a warm place for 1 hour, until doubled in size.
  • 3Turn the dough onto a lightly floured countertop and divide evenly into four pieces. Shape each piece into a smooth ball.
  • 4Lightly sprinkle two baking sheets with the semolina mix and place the dough balls 4-inch apart on the sheets. Drizzle a little oil over each ball and spread to coat the dough. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days (refrigerating the dough for 1-3 days is ideal but it can be refrigerated for up to 5 days).
  • 5When ready to prepare pizzas, remove the dough from the refrigerator and let stand, covered, at room temperature for 1 hour.
  • 6Meanwhile, to make the pizza sauce, process the tomatoes and salt in a blender or food processor until smooth.
  • 7About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).
  • 8Sprinkle clean countertop generously with the semolina mix.
  • 9Transfer one dough ball to the prepared countertop. Keep the remaining dough covered to prevent it from drying out.
  • 10Coat the dough ball in the semolina mix and working from the center, press it into a 6-inch round, leaving a ¾-inch, then gently stretch it into a 9-inch-11-inch circle.
  • 11Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.
  • 12For the topping, spread one-quarter of the pizza sauce evenly over the dough, leaving a ¾-inch border. Sprinkle with one-quarter of the mozzarella and basil leaves.
  • 13Use the pizza peel to transfer the pizza to the oven. Cook for 2 minutes, until the edge of the crust is spotted brown and the cheese is melted.
  • 14Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Lightly drizzle with oil and cut into slices to serve. Repeat with the remaining dough, sauce, mozzarella and basil.
  • 15
    Tip: To make the semolina mix, combine equal quantities of semolina and all-purpose flour. Store in an airtight container in the pantry.

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