Pizza Napoletana

This recipe makes 1 pizza.

Link to this sectionMaking Poolish

1. Activate yeast with 100 ml warm water, 2gr dry yeast, ½ tsp honey
2. Add 100gr flour (00), mix well (no need to knead)
3. Cover, rest at room temp for 1 hour
4. Put in fridge for 16-24 hours

Link to this sectionMaking Dough Ball

1. Fully dissolve 5gr salt into 10gr cold water
2. Add salt water to poolish, mix well
3. Add 60gr flour, mix until ready to knead
4. Knead manually on counter top until mixed well, it should be sticky at this point
   1. If it's really sticky, cover with mixing bowl and let rest for 15 minutes... the gluten will strengthen and become less sticky, without needing to add more flour
5. Form into ball by lightly applying olive oil to hands, scraper
6. Store dough ball in bowl with thin coat of oil inside
7. Rest 1-2 hours room temp

Link to this sectionPreparing Sauce

• Start with a 28oz can of whole, peeled San Marzano tomatoes
  • Wegman's store brand is my go-to, as they are DOP certified and very reasonably priced
• Either hand-crush or use an immersion blender to reduce the tomatoes to 95% liquid (very few, if any chunks)
• Add & mix 1.5 tsp salt
• Add & mix fresh basil
  • If you don't have fresh basil, 1 tsp of dried basil or mixed Italian herbs is a great substitute

Homemade pizza sauce should not be pre-cooked because it will be baked in a thin layer at high temps. I usually make this sauce and take what I need for pizza, then turn what's leftover into a fresh salsa or pasta sauce.

Link to this sectionMaking Pizza

For each pizza:

1. 100g mozzarella
2. 110ml sauce