This authentic Neapolitan pizza uses a 48-hour fermented dough and fresh uncooked tomato sauce, baked quickly at high heat to deliver a soft, airy center with a puffy, blistered crust achievable in a standard home oven.
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In a large bowl, combine the water and salt, using your hand to dissolve the salt completely.
Add 33 gram (about 10%) of the flour, and mix with your hand until the flour dissolves and the mixture resembles thin pancake batter.
Add the yeast, and quickly mix with your hand until fully dissolved.
Continue mixing with one hand while gradually adding the remaining flour, one handful at a time, until the dough begins to come together.
Turn the dough out in the bowl, cover, and let rest at room temperature for 16 hours.
Divide the dough into two equal balls (about 250 gram or 8.82 ounce each). Place in a covered container and refrigerate for 24-30 hours.
About 24-30 hours before baking, combine the tomatoes, basil, garlic, and salt in a bowl.
Crush the tomatoes by hand until slightly chunky. Cover, and refrigerate until ready to use.
Remove the dough from the refrigerator two hours before baking to allow it to come fully to room temperature.
Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.
On a lightly floured surface, gently hand-stretch each dough ball into an eight to ten-inch (20-25 centimeter) circle. Do not use a rolling pin.
Place a few small pieces of crushed ice in the center of the dough. Transfer to the pizza stone or baking sheet, and bake for three to five minutes, until the crust puffs and the ice melts.
Remove the dough from the oven, and spread the sauce evenly on top. Add torn mozzarella, making sure to scoop some basil and garlic from the sauce.
Drizzle lightly with olive oil.
Switch the oven to broil. Return the pizza to the oven and broil for another three to five minutes, until the crust is deeply golden with light charring and the cheese is melted and bubbly.
Finish with fresh basil and another drizzle of olive oil. Serve hot.
Store unbaked dough balls in the refrigerator for up to 3 days; bring to room temperature before stretching. Leftover pizza can be refrigerated and reheated in a 375°F oven for 5–7 minutes.
pizza stone (recommended) · large mixing bowl
No. The 16-hour bulk ferment and 24–30-hour cold proof develop flavor and the characteristic open crumb structure. Skipping fermentation will result in a dense, flavorless crust.
Preheat to 500°F (260°C). Bake the dough for 3–5 minutes until it puffs, then add sauce and cheese and broil for another 3–5 minutes until deeply golden with light charring.
A pizza stone is recommended for even heat distribution and better browning, but a baking sheet will work. Place it in the oven during preheating.
Tipo 00 is preferred for its fine texture and extensibility, which creates the authentic soft crumb. All-purpose will work but may produce a tougher crust with less open structure.
The ice creates steam in the oven during the initial 3–5-minute bake, helping the crust puff and develop its characteristic light, airy texture before toppings are added.
