Idiot's guide to Neapolitan PizzasDough
1 cup warm water
1 1/4oz package of yeast
Let proof in bowl for approx. 10 minutes then mix with:
2 Cups All-Purpose Flour
1 Cup Bread Flour
1 T. Salt (Kosher prefered)
If you don't have a mixer, mix everything together until the flour is mixed in. This dough is going to feel pretty tough, but that's what you want. Knead for approx. 30 minutes...make sure you keep the dough well floured and keep kneading so it doesn't dry out.
Once you're done kneading, let it rise for approx. 4 hours in a well oiled bowl.
After the 4 hours has passed, take the dough out and cut it into three equal parts, put each piece in individually oiled bowls and let rise overnight.
Take your dough and shape by pressing fingertips into dough, grasp the rim with your hands and work your way around the circle. Let the dough dangle and let gravity do the work.The most important thing is that the dough is an equal thickness, don't worry about it being perfectly circular
Place the dough on a pizza peel or a pan with cornmeal on it, continue to work into an even thickness and shape. (Should be the thickness of 3 or 4 credit cards or so)Sauce
Keep the sauce simple, grab a can of whole peeled tomatoes preferably plum or San Marzano if available.
Open the can and strain the excess water/juice from the tomatoes with a strainer. Put the whole can into a blender and blend until the consistency is familiar.
Set a pot on the stove, chop up a quarter or a half a clove of garlic and let it simmer in the pan with some olive oil. When there is a nice garlicy aroma in the room put the sauce into the pot and let simmer on low heat for about 5 minutes or so.
(If you don't like how the sauce tastes, add some sugar to counteract the acidity, but that's it...it will taste richer on the pie.)
That's it for the sauce. Keep it simple.Cheese
"I'll just use some cheese from the fridge" you say...
For a neapolitan we want to use only fresh, WHOLE MILK, mozzarella. It normally comes in a 8oz baseball sized ball of bright white goodness in your supermarket. Classic neapolitan pizzas use buffalo milk fresh mozzarella, but that's pretty hard to find around here.
Cube the mozzarella and set aside...What else?
Feel free to be creative with any other toppings, I usually just keep mine to a good quality pepperoni though.Baking
If you have a pizza stone and peel..that's great.
Place the stone in the oven and turn the heat alllll the way up. 500 degrees or more is best for this type of pizza.
If you don't have a peel and stone, regular pan will work just fine. Make sure the pan is well oiled and covered in corn meal, use the same high heat.Either way let the oven heat up for 45 minutes or more so it gets to full heat
Spread the sauce evenly across the pie, don't go over board though...a nice coating will do just fine. Take the sauce all the way out to the edge, 1/4 or 1/2 inch of 'crust' will do fine.
Take your cube mozzarella and space your cheese evenly...a little goes a long way.
Top with anything else you want...
Pop it in the oven after it reaches full temperature...it should only take about 8 or 9 minutes to cook...your crust should come out slightly blackened and your cheese will be nice and bubbly. If you used pepperoni they will have a nice crisp to them...and you ill impress anyone with your unique and tasty pizza.