Neapolitan Pizza

Steps

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1. 1
   Measure 450g of water between 73–75°F into a medium bowl. Add 0.7g instant yeast and 18g salt, stirring until mostly dissolved. Add 665g of 00 flour and mix with a sturdy spoon until the dry flour is mostly absorbed. Finish mixing with a wet hand, pinching and squeezing until the dough is uniform with no dry pockets.
   ▶ ≈0:37
2. 2
   Cover the dough and rest for 30 minutes. Perform four to six "stretch and folds" around the bowl by pulling the dough up until you feel resistance, then folding it back over. After the folds, shape the dough into a tight ball. Cover and rest for 30 minutes. Perform a second round of folds using the same stretching technique. Cover and bulk ferment at room temperature for 8–10 hours, until roughly doubled, domed on top, and visibly bubbly.
   ▶ ≈3:59
3. 3
   Turn out the fermented dough onto a lightly floured surface. Divide the dough into four roughly equal pieces of about 275g each. Gently pat each piece to degas large air bubbles. Shape each into a tight ball: fold in two sides, rotate 90 degrees and repeat, then flip seam-side down and tuck inward using both hands or one hand, creating tension between your hand, the ball, and the cutting board.
   ▶ ≈7:36
4. 4
   Place the four shaped dough balls on a lightly oiled plastic sheet-tray cover, arranged in a 2×2 grid. Refrigerate uncovered for 5–10 minutes to chill the dough quickly, then cover with the inverted tray. The dough will keep in the refrigerator for about 3 days, but is best on the day you divide and shape it. Remove the dough 60 minutes before baking to come to room temperature.
   ▶ ≈9:59
5. 5
   Preheat the pizza oven to high temperature. For a Gozney Dome XL, run at full power for about 60 minutes, turn off the flame for about 10 minutes to burn off char and charge the stone. Oven temperature should reach around 900°F. Start baking when the flame temperature is between about 850–950°F.
   ▶ ≈12:08
6. 6
   Make the tomato sauce: combine 790g Bianco DiNapoli crushed tomatoes with 7g salt and pulse briefly with an immersion blender, leaving the sauce slightly coarse. This makes enough for about 8 pizzas; freeze any extra.
   ▶ ≈15:15
7. 7
   On a lightly floured counter, select a dough ball and dust it lightly with flour. Use a plastic dough scraper to loosen it on each side, flip it onto your hand, then gently place it floured-side down on a lightly floured board. Gently pat to degas any large bubbles.
   ▶ ≈15:57
8. 8
   Flip the dough back so the top faces up. Using the pads of your fingers, press outward from the center on the top, bottom, and sides. Pop any bubbles that arise. Continue pressing to create a roughly 8–9 inch flat disc in the middle while pushing the outer edges into about a 1-inch border that will become the pizza's crust or cornicione.
   ▶ ≈16:41
9. 9
   Flip the dough up onto your wrist to begin stretching. Ensure ample flour to prevent sticking; pop any large bubbles that appear. Hold down the right side with your right hand about 1 inch from the edge, pull the dough out with your left hand until you feel resistance, then flip it over your wrist and turn about 45 degrees. Repeat this motion, gradually stretching the dough to about 10–11 inches, carefully popping any new bubbles.
   ▶ ≈17:42
10. 10
    Flip the stretched dough onto your wrist, then transfer to a perforated pizza loading peel. Flour the peel generously so the dough slides around while excess flour falls through the holes. Give the pizza a gentle shimmy to ensure the bottom is not stuck; if it is, flip it back onto your wrist, dust with more flour, and carefully lay it back down.
    ▶ ≈19:08
11. 11
    Using a 1-oz ladle, add about 70g of tomato sauce (about 2.5 ladles' worth), spreading it fairly far to help protect the crust from burning. Tear fresh buffalo mozzarella into small pieces and distribute about 10 thumb-sized spots across the pizza. Place 6–7 nice-sized fresh basil leaves (preferably not directly on the cheese), drizzle with a little olive oil, and pinch a small amount of flaky salt from a height. Give the pizza one final shimmy to confirm it slides freely on the peel.
    ▶ ≈19:58
12. 12
    Quickly and deliberately shove the pizza into the oven, pulling the peel back at an angle so the pizza slides off. Dial the flame up to medium-high to create direct heat over the top. Let the pizza bake for about 20 seconds, then check if the left side has gotten good spring. Using a turning peel, gently give it a quarter turn, peeking under to check if anything is burning. Repeat rotating every 15–20 seconds, always moving fresh parts toward the hottest zone, for a total of about 90 seconds, until the rim is puffed, the cheese is just melted, and the bottom has scattered char.
    ▶ ≈23:25
13. 13
    Remove the pizza from the oven using a turning peel. Check the bottom to confirm it is not overcooked. Rest the pizza on a wire rack for about 1 minute to allow air circulation and prevent the bottom from becoming soggy from steam. Cut and serve immediately.
    ▶ ≈25:01