Pizza Neapolitan
by Lishka DeVoss

You will need a square 14x14 baking sheet (preferably non-stick) and a lightly oiled large storage container with a lid (or a bowl that you can cover).

YIELD one 14x14 inch pizza
1st PROOF about 4 hours
2nd PROOF 60 to 90 minutes
TOTAL BAKE TIME about 9 minutes

INGREDIENTS

450g flour (ideally Caputo 00 Blue Flour)
9g salt
300ml lukewarm water (300ml = 300g)

PREP DISH:
1/4 tsp active dry yeast, rounded
pinch of sugar

PREPARATION

1. Heat water for 1 minute in microwave on high and the pour about 2-tbsp into PREP DISH.

2. Let PREP DISH sit at room temperature for about 10 minutes, until the mixture has bubbled and expanded.

3. In a large bowl, pour in two-thirds of the flour, then add PREP DISH and remaining water.

4. Using a big spoon, mix until a creamy consistency is formed. Add salt, and then the remaining flour a little bit at a time. Continue mixing until all the flour has been combined into a dough.

5. Knead the dough with your hands, folding and pushing it inwards. When the dough is smooth and no longer has lumps, let it rest for 10 to 15 minutes.

6. Dust the dough and your counter with some flour. On the counter, give the dough a few folds while forming it into a spherical shape. Do this until the dough is firm and elastic.

7. Place dough inside a lightly oiled large storage container (or oiled bowl) and cover. Proof 4 hours.

8. On your baking sheet, press out the dough to the edges. It should be no more than 3mm thick. Cover and let rest for another 60 to 90 minutes.

550ºF

first bake: crust and tomato sauce only | bottom of oven | 5 minutes

second bake: with toppings | upper rack | 4 to 5 minutes

NOTE Let the pizza sit for a few minutes before cutting.

Updated 2020-09-11

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