Pizza Napolitana
Perfect Pizza Napolitana, crunchy crust, soft crumb everything you expect from a well-made pizza.
Equipment
- 1 Pellet Smoker
- 1 Pizza stone
- 1 Dough scraper
Ingredients
Instructions
- in a jar with lukewarm water add the dry yeast and the sugar
- mix it up and set it aside to proof
- in a big bowl add the strong flour type 00
- add the sea salt
- mix it dry and make sure it's well combined
- add in the bowl the mix with the yeast
- add the olive oil and mix it well using a spoon
- cover it up and let it rest for 30 minutes to double in size
- once the dough has doubled in size, wet your hands and pull up, flip it over itself
- tuck it in and form it into a round ball
- cover it and let it rest for another 30 minutes to double in size
- sprinkle some flour on top of the dough, on your working surface and on your dough scraper
- flip the dough out of the bowl onto your working surface
- sprinkle a bit of flour on the dough
- split the dough in half, then in three equal sizes and form them into round balls
- cover them up and let them rise until double in size
- once ready take one ball and start pressing in the middle outwards
- add a layer of the smoked tomato sauce
- add the mix of cheeses 50% Parmesan and 50% Pecorino
- add the sliced fresh buffalo mozzarella
- insert the pizza in the oven running at 370℃ - 700℉ for 2-3 minutes
- ready to serve