NEAPOLITAN DOUGH RECIPE:

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800g 00-Tipo flour

512g water (64% hydration)

3-4g active dry yeast

16g fine sea salt

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NEAPOLITAN TOPPINGS AND SAUCE:

28oz can peeled whole San Marzano tomatoes

2 cloves garlic, peeled

2 ½ tbsp extra virgin olive oil

salt to taste

3 balls of mozzarella di bufala campana

fresh beautiful basil

additional extra virgin olive oil for topping

Roman Dough:

600g bread flour

432g warm water

7g active dry yeast

2 tablespoons extra virgin olive oil

12g fine sea salt

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1. For the Dough: Heat water to 95F.

2. Add instant yeast, stirring together, and let sit for 5 minutes at room temperature.

3. In a large bowl, mix together 00-Tipo flour and fine sea salt.

4. Add all the water to the flour and mix by hand until a shaggy dough forms.

5. Cover with plastic wrap and let sit for 20 minutes at room temperature.

6. Remove dough onto a work surface and knead using the slap and fold method for 1-2 minutes or until the dough starts to turn smooth.

7. Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.

8. Slap and fold again for 1-2 minutes, roll into a taut bowl, and place back into a bowl coated in extra virgin olive oil. Completely cover with plastic wrap and fridge for 14-18 hours.

9. Punch all the air out of the dough. Divide dough into 5 even pieces (250 g each). Push out all the air and fold all the sides in before rolling into a taut ball seam side down.

10. Add to a proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 3-4 hours.

11. For the Sauce: Add tomatoes to a large bowl using a strainer, squeezing out the excess water. Add all the tomato flesh to a food processor along with garlic cloves, and extra virgin olive.

12. Process until extremely smooth and season to taste with salt and a pinch of sugar.

13. Blend together and pass through a fine-mesh sieve, pushing out as much pulp as possible into a container.

14. To Assemble: Preheat pizza oven to 800-850F.

15. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and drape the dough over one’s knuckles and stretch and turn until a 10-12-inch round forms.

16. Top with a couple of tablespoons of pizza sauce and spread evenly followed by torn mozzarella and basil leaves.

17. Place pizza in the pizza oven cooking for 30-45 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 30-45 seconds.

18. Remove and add a light drizzle of olive oil, flakey salt, and fresh cracked pepper.