Pizza

Napolitan Pizza

Poolish

Prefermented dough

  • 200 gr Water

  • 5 gr Honey

  • 5 gr of Yeast

  • 200 gr of Flour (00)

  1. Sit 15 minutes

  2. Seal for 1h at room temperature

  3. put in the fridge for 16-24h (no more or it will start to get acidic)

Dough

  • 300 gr High Gluten flour (Manitoba flour)

  • 200 gr of flour (00)

  • 300 gr of Water

  • 20 gr or Salt

  1. Incorporate the flour to the Poolishadd water little by little

  2. make ball

  3. cover the ball with a thin layer of olive oil rest of 15 minutes

  4. Detach the dough

  5. Fold it into a ball

  6. put a little layer of olive oil

  7. let the dough rest for 1h under a humid towel

  8. cut the dough in 4 (250-280 gr) each

  9. fold each pieces in balls

Note

To prevent sticking use olive oil not flour. Adding flour will change hydration!

Toppings

  • Parmesan

  • Mozzarella (Dry Fresh)

  • Crushed tomatoes

  • Basil leaves

  • Olive oil

  • Tuna

  • Bacon

  • Ham

  • Chorizo

  • Pepperoni

  • Olives

  • Basil

  • Jalapeno Peppers

  • Bell Pepper

  • Oregano