Neapolitan Style Pizza for Home Ovens

By Nina Morrisson

 

I developed the techniques described below in an attempt to replicate the results from a commercial brick oven using a typical home oven.

 

 

CRUST for 2-13 inch pizzas

2 1/4 cups BREAD flour*

2 1/4 cups UNBLEACHED flour*

2 tsp salt

2 tsp active dry yeast

1/4 cup warm water

1 1/4 cup room temperature water

3 TB extra virgin olive oil

cornmeal for pizza stone;  parchment paper (optional)

 

*You can vary proportion of flours. Bread flour gives a lighter, chewier crust but makes dough a bit harder to work with as it springs back a lot

 

TOPPINGS for Pizza Margherita, the quintessential Neapolitan pizza

1. 1-28 or 35 oz can plum tomatoes, drained and thinly sliced. (San Marzano type are best.) Remove seeds and green spots first.
2. Extra Virgin Olive Oil
3. Garlic cloves, finely minced
4. 1 lb fresh mozzarella, sliced thinly
5. Fresh basil leaves

 

ADDITIONAL TOPPING SUGGESTIONS (Don't load on too heavy--won't cook correctly)

1. Shredded Mozzarella
2. Shredded Provolone
3. Grated Pecorino Romano
4. Crumbled Gorgonzola
5. Vegetables with a high water content such as mushrooms, zucchini, and tomatoes, MUST be sliced and sautéed with a little salt to draw out extra water. Drain after sautéing.
6. Anchovies
7. Pepperoni
8. Green Pepper
9. Broccoli florets
10. Caramelized Onions

 

EQUIPMENT NEEDED

• 13 inch or larger pizza stone
• pizza peel (wooden paddle)
• heavy duty mixer
• large bowl, dish towel
• cooking spray
• pastry brush

 

MIXING AND ASSEMBLY

 

Place pizza stone in lowest oven position. Preheat at 500° for at least 30 min after oven achieves temperature.

 

1. Combine yeast and 1/4 cup warm water in bowl of mixer and let rest for 5-10 minutes to dissolve.
2. Add 1 1/4 cup water & 3 TB olive oil and stir to combine.
3. Add about  half the flours and salt; mix with paddle. When blended, add the rest of the flour in 2-4 batches.  Switch to the kneading hook when you've mixed in all the flour or you notice mixer beginning to struggle.
4. Knead at slow speed until the dough is smooth and elastic. (5-10 min).
5. Spray large bowl with oil, place dough in bowl and spray top as well.
6. Cover with a dish towel and let rise until doubled (1-3 hours depending on temperature of room). Dough is ready when 2 fingers inserted about 3/4 inch leave indent. If dough pushes back out, it needs to rise more.
7. Remove dough from bowl and fold against itself several times to redistribute the yeast. Divide in half, forming each into a ball. Continue folding ball back towards same spot until surface is firm and smooth (the technical term is "baby's butt") but before it tears. 8. Set down on a floured surface; flatten slightly, then cover with a dish towel.
8. After 10 minutes resting, flatten again and stretch out with your hands. Repeat as many times as needed (usually 2-3) until you have a circle that does not pull back to less than 12-13 inches.
9. Sprinkle peel with cornmeal and place dough on top in a circle.
10. Using a pastry brush, paint the top with olive oil. Sprinkle finely minced garlic on top. Spread tomato fillets evenly over top, then fresh mozzarella. Toppings should be brought out to 1/2 inch from edge.
11. Place pizza in oven, using a slight jerking motion to transfer pizza from peel to stone.
12. Bake for 12-18 minutes until crust is golden.
13. Remove from oven using peel. Sprinkle torn pieces of fresh basil over top and let cool for 3-4 minutes before slicing.

 

**Note: If you only have 1 pizza stone, you can prepare 2nd pizza on parchment paper while first is baking. You need your peel to remove the pizza from the oven.

 

VARIATIONS

You can personalize your pizzas using your favorite toppings and following the basic techniques outlined above. The main things to remember are:

• Brush olive oil on dough circle before adding toppings. This acts as a moisture barrier and keeps crust from becoming soggy.
• Precook and drain any vegetable that has a high water content. Salt lightly after a few minutes of cooking to draw out more water. Mushrooms and zucchini are notorious for shedding a large amount of water.
• Don't load too many toppings on. Yes, there can be too much of a good thing. It can keep the dough from cooking properly.

 

November 2006

New York Times Article and Bread Recipe