Neopolitian Pizza

Ingredients

• 1250 g 00 Flour
• 825 g Water
• 3 g Yeast
• 25 g Salt
• 800 g Fresh mozzarella
• 640 g Tomato sauce

Instructions

1. 1

   DAY 1 — DOUGH PREP 10:00 AM — Activate yeast Take some water (lukewarm) Add yeast + pinch sugar Rest: 5–10 min (counter) 10:10 AM — Mix dough Add flour to bowl Add most water + yeast water Mix until rough 10:15 AM — Add salt Sprinkle salt Add remaining water slowly Mix + knead 10:15–10:30 AM — Knead Knead total 10–12 min 👉 Goal: Smooth Elastic Slightly tacky 10:30 AM — Short rest Cover dough Rest: 20–30 min (counter) 🧠 IMPORTANT CORRECTION ❌ Do NOT knead again after this 👉 Only shape (no re-kneading) 11:00 AM — Prepare tray Lightly coat with olive oil 11:05 AM — Make balls Divide into 5 balls (~275g each) 👉 Balling method: Fold edges into center Flip Tighten on counter 👉 Create surface tension (VERY IMPORTANT) 11:15 AM — Into fridge Place balls in tray (space between) Lightly oil top (optional) Cover tightly 📍 Location: Fridge (middle shelf) ❄️ Fermentation time Minimum: 24 hours Best: 24–48 hours Max: 72 hours

2. 2

   DAY 2 — MAKING PIZZA (Example: want pizza at 6 PM) 2:00 PM — Take dough out Keep in same tray Keep covered 2:00–6:00 PM — Final rest Room temp (counter) 3–4 hours 🧪 Check readiness Puffy Soft Finger press → slow spring back 🍕 MAKING PIZZA 1. Prep surface Light flour or semolina 2. Remove dough Dust top with flour Use scraper Lift gently 3. Shape (NO kneading) Press center with fingers Push air outward Leave edges untouched 4. Stretch Use hands / knuckles Rotate gently 5. Add toppings Light sauce Mozzarella (dried) Olive oil Basil 6. Bake Preheat stone: 550–600°F (30 min) Bake: 4–6 minutes Rotate halfway