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Neapolitan Pizza

By Mike Fitzick

Neapolitan Pizza

Mike Fitzick is back with yet another next level pizza recipe, and this time, it's a little bit of Naples for you to re-create with your own pizza oven.

This Neapolitan pizza dough is a result of two years of research by Mike who was on a mission to find the perfect recipe which ticked all his boxes. You can make it using a pre-ferment such as a sourdough starter or poolish or skip this step entirely to simplify the recipe.

Try out Mike’s Neapolitan pizza recipe below and tag us in your creations using #gozneykitchen.

Ingredients

For the Poolish 

  • 125g water 

  • 125g flour 

  • 1.25g instant yeast 

  • 1.25g honey 

For the Dough 

  • 1071g flour 

  • 655g water 

  • 36g salt 

  • 2.4g instant dry yeast 

  • 240g preferment 

For the Topping 

  • San Marzano tomatoes 

  • Parmigiana Reggiano 

  • Fresh mozzarella 

  • Basil 

  • Olive oil 


If not using a preferment: 

For the Dough 

  • 1191g flour 

  • 774g water  

  • 36g salt 

  • 4g instant dry yeast 

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Step 1: Making the preferment (day before)

You can use either sourdough starter or a poolish for the preferment. To learn how to make a sourdough starter click here.

To make the poolish, mix the yeast with the water and honey to combine, then add to the flour and stir until there are no dry bits left. Cover and place in the fridge for 16 hours.

Step 2: Inoculate the preferment

Take 240g of preferment and mix with 80g of your water and set aside.

Step 3: Mix the dough

Add the remaining water to the mixer, add the yeast and mix to combine for 10 seconds. Add the flour and mix on slow for 5 to 7 minutes until all the flour is combined.

Step 4: Bassinage

Turn the mixer to high and slowly add the inoculated water bit by bit.

Step 5: Salt

While the last of the inoculated water is being absorbed, add the salt and mix until combined – roughly 3 to 5 mins. The dough will look silky smooth and have a lot of strength.

Step 6: Fridge

Remove the dough from the mixer, smooth into a ball and place into an oiled bowl. Cover and place in the fridge for one hour.

Step 7: Ball

Remove the dough from the fridge and divide into 250g pieces. Ball, place onto a tray and cover. Put the dough balls in the fridge for 24-48 hours.

Step 8: Make and bake

Remove the doughballs from the fridge at least 3 hours before you want to make pizza. Open a dough ball, top with San Marzano tomatoes, Parmigiana Reggiano, fresh mozzarella, basil and olive oil and bake in Roccbox or Dome at 430°C for 60-90 seconds.

Slice and enjoy!

If not using a preferment:

Step 1: dividing the water

Separate 80g of your water and set aside.

Step 2: Mix the dough

Add 694g of water to the mixer, add the yeast and mix to combine for 10 seconds. Add the flour and mix on slow for 5 to 7 minutes until all the flour is combined.

Step 4: Bassinage

Turn the mixer to high and slowly add the 80g of water bit by bit, waiting for the water to be absorbed before adding more.

Step 5: Salt

While the last of the water is being absorbed, add the salt and mix until combined – roughly 3 to 5 mins. The dough will look silky smooth and have a lot of strength.

Step 6: Fridge

Remove the dough from the mixer, smooth into a ball and place into an oiled bowl. Cover and place in the fridge for one hour.

Step 7: Ball

Remove the dough from the fridge and divide into 250g pieces. Ball, place onto a tray and cover. Put the dough balls in the fridge for 24-48 hours.

Step 8: Make and bake

Remove the doughballs from the fridge at least 3 hours before you want to make pizza. Open a dough ball, top with San Marzano tomatoes, Parmigiana Reggiano, fresh mozzarella, basil and olive oil and bake in your Gozney pizza oven at 430°C for 60-90 seconds.

Slice and enjoy!

Recipe Contributor

Mike Fitzick

Mike, who runs the show at Bakeria 1010 in New Jersey, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it.

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