Neapolitan Pizza at Home

Ingredients

Steps

1. 1

   Stir the yeast and salt into the 73 to 75°F water until dissolved. Add the flour and mix with a sturdy spoon until the dry flour is mostly absorbed, then finish with a wet hand, pinching and squeezing until the dough is uniform with no dry pockets. Cover and rest 30 minutes.

2. 2

   Perform four to six stretch and folds around the bowl, then round the dough into a ball. Cover and rest 30 minutes, then repeat the folds.

3. 3

   Cover and bulk ferment at room temperature for 8 to 10 hours, until roughly doubled, domed, and visibly bubbly.

4. 4

   Divide into four 275g pieces and shape each into a tight ball. Place on a lightly oiled plastic sheet-tray cover, refrigerate uncovered for 5 minutes, then cover with an inverted metal tray. Refrigerate at least 2 hours, ideally 8 to 24 hours and up to 3 days.

5. 5

   Remove the dough from the fridge 60 minutes before baking.

6. 6

   Preheat the pizza oven thoroughly. For a Gozney Dome XL, run at full power for 1 hour, turn the flame off for about 10 minutes, then cook at medium-high; launch when the stone is around 900°F and below about 950°F.

7. 7

   Combine the crushed tomatoes and salt, then pulse briefly with an immersion blender, leaving the sauce slightly coarse. This makes enough for about 8 pizzas; freeze any extra.

8. 8

   Flour the counter and shape one dough ball into a roughly 12-inch round, leaving the outer inch untouched. Pop any large, thin surface bubbles but avoid degassing the rim. Transfer to a lightly floured perforated peel.

9. 9

   Top with 70 to 80g sauce, small pieces of mozzarella, basil, olive oil, and flaky salt, leaving a 1-inch border. Confirm the pizza slides freely on the peel.

10. 10

    Launch the pizza and rotate a quarter turn every 15 to 20 seconds. Bake about 90 seconds, until the rim is puffed and spotted, the cheese is just melted, and the bottom has scattered char.

11. 11

    Rest on a wire rack for about 1 minute, then cut and serve immediately.