Neapolitan Pizza Recipe

Directions

• 1. Make Poolish
• Put water, honey and yeast in a container and mix well.
• Add flour and mix well until no visible dry spots are there.
• Cover the container with a lid and keep it at room temperature for 1 hour and then put the container in the fridge for 16-18 hours.
• 2. Make Dough
• Take out poolish from the fridge and keep at room temperature for 1 hour.
• Add salt to the water and mix well until all the salt dissolves. Keep it aside.
• Transfer poolish to a big bowl and add flour. Start kneading the poolish and flour while adding salt water which was prepared little by little.
• Work the dough for 10-15 mins with both hands until it starts coming together. Slap and fold approximately 15 times, and apply olive oil before resting it aside for 15 minutes.
• After 15 mins, work the dough to have a smooth surface. Apply olive oil and leave for another 1 hour.
• 3. Shape Balls
• After resting for 1 hour, divide the dough into 4-5 balls depending on the pizza size you want to make.
• Shape the balls to have a smooth outer surface and keep it for proofing for another 2 hours (covered) or until they double in size.
• 4. Make Pizza
• Take 1 ball and cover in flour/semolina. Roll it out using your hand. Start pushing from the center and go towards the edge. This makes sure that air is also pushed towards the edge. Leave a thicker edge. Stretch the middle part using both hands as needed.
• Apply toppings and bake. If baking at 350-400 degree celsius, bake for 1-2 mins. If baking at 250-260 degree celsius, bake for 6-8 mins or until golden.