Neapolitan Pizza Recipe For Your Home Oven

Recipe Overview

Mixing using a Stand Mixer:

• Add ice cold water (40F-43F) to bowl of stand mixer
• Add Flour, Instant Dry Yeast, and Diastatic Malt Powder to water and mix on medium speed
• Once all dry ingredients are incorporated, mix for 3 minutes
• Add Salt and continue 4 more minutes - dough should be smooth
• Turn out onto counter, shape into ball and place in lightly oiled bowl or container and cover
• Ferment for 18-20 hours at room temperature (68F-70F)

If Mixing by Hand:

• Add cold water (68F-71F) to a bowl and whisk in yeast to dissolve
• Add flour and diastatic malt powder to the water/yeast mixture
• Mix with a wooden spoon until it comes together in a shaggy mass
• Add salt and mix with your hand, folding and pinching between your fingers to combine, leaving no dry flour in the bowl
• Rest covered for 20 minutes
• Turn out onto the counter and knead for 1-2 minutes - dough should be smooth
• Place in lightly oiled bowl or container and cover
• Bulk Ferment for 18-20 hours at room temperature (68F-70F), performing four stretch and folds 1 hour apart for the first 4 hours

Make Dough Balls

• Divide the dough into 4 equal dough balls by weight and shape into tight balls, being sure to pinch the bottom seam shut before placing in your container, seam side down, and covering
• Proof for 6-8 hours

Preheat Oven

• Place oven rack with steel in the top third of your oven so that the steel is 4-6” from the broiler element
• Preheat oven to 550F Convection Roast, if possible, otherwise Convection Bake is ideal and traditional Bake will do
• Once oven comes to temperature, allow to preheat for 50 minutes
• After 50 minutes, turn your oven’s broiler on Hi and preheat for 10 minutes

Shape Your Pizza

• Dust the top of the dough ball with flour (AP is fine) and flip upside down onto your counter (top of dough ball is now down on the counter)
• Sprinkle flour over the top of the dough and, cupping your hands around the sides of the dough, rotate it a few times to ensure it is a circle
  
• Using your fingers, press into the dough ball and along the sides to flatten it, form a rim, and push gasses to the edge. Be sure to press from the middle out while not making it too thin and pop any large bubbles that develop at the rim
• Rotate pizza 90 degrees and do the same
• Rotate again and do the same
• Flip pizza over and do the same to the other side, doing your best to establish a rim, press gasses to the edge, all while not thinning the middle out and popping any large bubbles that may appear
• Flip pizza back over so the original top of the dough ball is back to being the bottom of the pizza
• Pick it up with your hands and using your knuckles along the rim of the pizza dough, stretch the dough and rotate it to form a disk 11-13” in diameter
• Place it back on your counter so that the top of the dough ball is still the bottom of your pizza
• Top your pizza according to preference
• Either slide your pizza onto the peel or slide the peel under the pizza
• Stretch it one last time, doing your best to keep/make it a circle

Bake Your Pizza

• Launch pizza after the 10 minute broiler on Hi preheat
• Leave broiler on Hi during cook
• Keep an eye on your pizza and how it is browning, rotate carefully if necessary
• Depending on your oven and its capabilities, the pizza should be done anywhere from 1.5 to 3 minutes, but keep an eye on it and use your best judgment
• When done, remove from the oven and place on a rack to cool for 1 minute

Slice, serve, and enjoy!

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