Neapolitan pizza: a taste of Italy #shorts

Indulge in the authentic taste of Italy with Neapolitan pizza! Watch as we explore the history and flavors of this classic dish. Buon Appetito!

Ingredients:

For the Poolish (Pre-Ferment):
400 ml lukewarm water
4 g active dry yeast
300 g 00 (pizza) flour

For the Pizza Dough:
700 g 00 flour
10 g olive oil
10 g sea salt
350 ml water

Toppings:
Marinara sauce
Roasted tomatoes
Mozzarella cheese
Fresh basil

Instructions

Step 1: Make the Poolish
In a bowl, mix the lukewarm water, active dry yeast, and 00 flour.
Stir until well combined, ensuring no lumps remain.
Cover the bowl with plastic wrap and refrigerate for 16–24 hours.

Step 2: Prepare the Pizza Dough
In a large mixing bowl, combine the poolish, water, and sea salt. Mix until the salt dissolves.
Gradually add the 00 flour while mixing, until the dough begins to come together.
Knead the dough until fully incorporated and smooth, about 8–10 minutes.
Add olive oil and knead again until the dough is elastic and shiny.
Cover the dough and refrigerate for 16–24 hours.

Step 3: Form Dough Balls
After refrigeration, divide the dough into four equal portions.
Roll each portion into a smooth ball.
Cover the dough balls with a damp towel and let them rest at room temperature for at least 2 hours, or until they double in size.

Step 4: Shape the Dough
Preheat your oven to 550°F (290°C). If using a pizza stone, place it in the oven to preheat as well.
Gently stretch each dough ball into a 10–12 inch circle, being careful not to deflate the edges.

Step 5: Add Toppings
Spread marinara sauce over the dough, leaving about 1 inch of space around the edges.
Add roasted tomatoes, mozzarella cheese, and fresh basil leaves.

Step 6: Bake the Pizza
Place the pizza on a hot pizza stone or baking sheet in the preheated oven.
Bake for 9–10 minutes, or until the crust is golden and the cheese is bubbly.

Step 7: Serve and Enjoy
Remove the pizza from the oven, let it cool slightly, and serve hot. Enjoy your homemade Neapolitan pizza!