Guys, I didn't know Neapolitan pizza like this was possible in a home oven. And let's be real this is not the most traditional Neapolitan, but it's pretty damn close and if you're a fan of this style, but don't have a pizza oven, you're gonna want this technique in your toolbox. No mods to the home oven necessary. Let's do this!

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RECIPE
Recipe makes 4 pizzas, but you'll have some leftover sauce which i recommend freezing for next time.

DOUGH:
• 450g or 1 3/42 C water (78F/25C)
• 8g or 2 rounded teas instant yeast
• 640g or 5 1/8C AP flour (11.7% protein)
• 18g or 3tsp salt

SAUCE + TOPPINGS:
• 1 28oz can of whole peeled tomators
• 7g or 1 1/4 tsp salt
• nice fresh mozzerella in water (about 16oz for 4 pizzas)
• ap flour for dusting
• semolina to prevent stickage
• flakey salt
• fresh picked basil
• olive oil
• 2 pizza peels recommended

Measure water, yeast, flour, and salt into medium bowl. Stir to combine. When dough pulls together into a shaggy ball, mix for 12 mins with a wet hand, pinching the dough as you turn the bowl. Cover bowl and let sit at room temp for 30 mins.

After 30 mins, proceed with strength building folds as shown in the video (45 times) then round the dough into more of a ball with a slap and fold method as shown in video ( about 57 slap and folds). Cover and let sit at room temperature for another 30 mins.

After that 30 mins, divide dough into 4 equal pieces. Fold & roll each into smooth taught balls with a closed seam at the bottom as shown in video at 2:57. Add each ball to a welloiled bowl, cover and refrigerate to ferment for 12 hours to 3 days (3 days preferred).

When ready to bake, allow dough to come to room temp (for about an hour).

FOR THE SAUCE:
Combine tomatoes and salt in a high sided container and chop with immersion blender to break down tomatoes (or pulse in food processor). Stop before they're purred. They should still have some texture.

FOR GAS OVENS WITH HEATING ELEMENT AT THE BOTTOM (preferred cooking method):
Place pizza stone on the bottom of the oven (be sure not to cover the holes) and place 1 oven rack at the highest position in the oven, about 6" below the broiler. Preheat fat 550 or 30 minutes.

TO BUILD PIZZA:
Place dough ball on floured surface. Fust top of ball with flour. Flip and dust again. Use fingertips and back of hand to form the dough into a flat round that's thin in the center, leaving about a 1" border of crust around the edges. When the dough reaches 89" round, finish shaping by pulling and stretching as shown at 7:29. Finished dough should be about 12" round.

Flour peel with semolina, then place shaped dough on peel to begin building pizza if using the gas oven. If using the stove top cast iron method, see below. Spoon light layer of tomato sauce onto the dough, making sure not get sauce on the outside borders of the crust.

Add several chunks of fresh mozzarella (about 9) and 1215 leaves of basin, followed by a nice drizzle of olive oil and generous pinch of flakey salt.

Jiggle the pizza peel to be sure the dough isn't stuck before loading the pizza onto pizza stone on the bottom of the oven (sprinkled with semolina). As soon as pizza is loaded, turn off the heat and turn on the broiler on high. After 45 min, check the bottom of your pizza. It should be browning and well set up. Transfer pizza from the stone to top oven rack about 6" below broiler. Keep an eye on the pizza and rotate after about 30 seconds. After about 1 minute of cooking, pizza should be nicely charred and ready to eat!

FOR ELECTRIC OVENS (or ovens without heating element on the bottom):
Preheat large cast iron on stove top over high, add semolina to the bottom of the pan, add shaped dough to the pan and build pizza. After 23 minutes or when bottom of pizza is browned, place pan under the broiler on high for 45 seconds to a minute.

#neapolitanpizza #homeovenneapolitan #neapolitanpizzarecipe #neapolitanish

CHAPTERS:
0:00 Intro
0:23 Dough Mixing/Proofing/Strength Building
2:16 Balling up the dough
3:41 Making the sauce + toppings
4:52 Prepping oven
6:01 Building and baking


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