After lurking for months, I'm going to post. I hope this doesn't become another addiction ;-)
I am calling this Neapolitan though I am using regular flour and 6 in 1 tomatoes (thanks to this forum). I would like to switch to 00 flour but I am using a conventional oven with a stone - impossible?
I'm not sure if the attachments will work; here are links to the images:Image: Pizza "Neapolitano"Image: Crumb
Anyways, here is my recipe. I'd love to hear recommendations, too.Dough
- ¼ Tsp Active Dry Yeast
- 1 Tbsp Honey
- 1 Cup Lukewarm Water
- ½ Cup Flour, Sifted
Mix thoroughly in a mixing bowl and let proof for 20 minutes (should get frothy)
- 1 Tbsp Sea Salt
- 2 Cups of Flour, Sifted
Mix salt and then flour into solution until dough does not stick to sides of bowl.
Sift ½ cup flour onto surface and turn dough ball out onto surface. Knead only until lumps are gone. Form two balls and place each into an oiled bowl with locking lid (or a ceramic bowl with cling wrap). Let sit for 30 minutes before placing in refrigerator to ferment for 3-5 days.Sauce
- 28 Ounces (1 Can) All purpose ground 6 in 1 Tomatoes in extra heavy puree
- 1 Tbsp Anise seed
- 1 Tbsp Basil
Mix seasoning into can of tomatoes. Separate into 4 oz containers and freeze 6 of these containers for later use.Pizza
- Dough Ball
- 2 oz Sauce
- 4 oz Mozzarella Cheese
- 2 oz Parmesan Cheese
- Pizza Seasoning (crushed red pepper, garlic powder, pepper, basil, oregano, rosemary)
Place pizza stone on lowest rack and preheat oven to 350 degrees.
Remove dough ball from refrigerator and let warm to room temperature on top of stove. Turn dough ball out onto floured surface and gently compress it, then return to container and cover. Let rise on top of preheated oven.
Once dough has risen, preheat oven to 500 degrees. Gently turn dough onto floured surface and use fists to stretch dough against surface by pulling from the center. Use fingertips to make a ring of indentations around the outside of the dough, about ¾” from the outside. Continue to pull dough by draping one side of the dough on your fists and rolling the dough, allowing gravity to stretch the dough until it has reached desired size and thickness. Place dough on pizza peel.
Apply Sauce, cheese and seasoning. Change temperature on oven to 550 degrees. Wait for the heating element to switch on and then transfer pizza to the stone. Bake for about 8 minutes, remove from oven and set for 10 minutes before cutting & serving.Brands
These are the brands I'm using right now.
- Flour: Gold Seal Regular (just switched to King Arthur regular, hoping to try an 00 type though)
- Yeast: Fleischmann's Active Dry
- Honey: Gunter's Pure - Tupelo (local / Berryville, VA brand)
- Tomatoes: 6 in 1 All Purpose Ground Tomatoes in extra heavy purée
- Mozzarella: BelGioioso
- Parmesan: BelGioioso
I've read people say that BelGioioso is not a good brand, but I've also read that good Mozz. sweats - and this is the only brand I've found that matches this description. Other brands I've tried haven't been as good - any tips? Also, is this making my pizza watery? Would a less sweaty cheese fix this? Or should I simply crumble / drain the cheese before grating onto the Pizza?