Homemade Pizza

I've been making pizza dough from sourdough pizza recipe and wanted to try making the yeast recipe one without tangy taste and it came out amazing. I used the recipe from my favorite YouTube channel, Joshua Weissman, this is the link to this recipe, https://www.joshuaweissman.com/post/homemade-authentic-pizza

INGREDIENTS:

Neapolitan Dough Recipe:

• 800g 00-Tipo flour

• 512g water (64% hydration)

• 3-4g active dry yeast

• 16g fine sea salt

Neapolitan Toppings and Sauce:

I used tomato paste for more intense flavor and avoid soggy bottom from too much tomato sauce.

• 28oz can peeled whole San Marzano tomatoes

• 2 cloves garlic, peeled

• 2.5 tablespoons extra virgin olive oil

• salt to taste

• 3 balls of mozzarella di bufala campana

• fresh beautiful basil

• additional extra virgin olive oil for topping

INSTRUCTIONS:

Neopolitan Dough Method:

1. 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.

Sauce Method:

1. 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.

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

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

Neapolitan Pizza Assembly:

1. Preheat pizza oven to 800-850F. For regular oven preheat the oven to 500F

2. 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.

3. Brush dough with olive oil, top with a couple of tablespoons of pizza sauce or one tablespoon of tomato paste and spread evenly followed by torn mozzarella and toppings of your choice( pepperoni, sauteed mushrooms, sauteed spinach)

4. For pizza oven, 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. For regular oven, place pizza in the pizza oven cooking for 8-10 minutes

5. Remove and add fresh basil leaves, flakey salt, and fresh cracked pepper. I like to drizzle honey and sprinkle chili flakes to add sweet and spicy flavor.