- 30 grams of salt
- 600ml of water
- 2 g fresh yeast
- 1 kg of flour, tipo 00
- 50ml olive oil
- 1 tbsp sugar
- 1 can of San Marzano tomatoes
- 1 tbsp pizza & pasta spice preparation COOKandGRILL
- 1 scoop of buffalo mozzarella
- 30 g basil, fresh
- Mix the San Marzano tomatoes with the Pizza&Pasta spice preparation.
Dissolve the salt in the water.
Rub the fresh yeast between your palms over the flour. The crumbs should fall into the flour.
Now the kneading begins, by hand or with the food processor. Gradually incorporate the salt water into the yeast/flour mixture.
Knead the sugar and olive oil into the dough.
Remove the dough from the kneading machine and continue to knead vigorously with both hands for about 10 minutes.
As soon as the dough is elastic and no longer sticks to your hands, cover it with a damp cloth and let it rise at room temperature for 3 hours.
Then let the dough rest in the fridge for 48 hours. Best in a large, airtight plastic container.
After the two days, take the dough out of the fridge and shape into balls weighing around 250 g.
Then let these dough balls stand again for three hours at room temperature, covered with a damp cloth.
Preheat pizza stone.
Dredge the dough balls in flour and form into pizzas on a floured surface. Do not use a rolling pin for this, but your hands! Press the dough inside out. Be careful not to touch the edge! The goal is a sheet of dough that is thin in the middle and thick around the edges.
- Spread the tomato sauce evenly, tear the mozzarella into small pieces and place on the pizza.
- Original Neapolitan pizza is ready after a good 60-90 seconds.
- Refine with plucked basil leaves, olive oil and some Pizza&Pasta spice preparation from COOKandGRILL.
- Buon appetito!!!