Pizza Napoli

Ingredients for 6 servings:

• 1 kg wheat flour type 405 with at least 12% protein
• 600 g water, cold
• 2 g fresh yeast
• 15 g olive oil
• 25 g sea salt, fine
• 100 g semolina (durum wheat flour) or finely ground durum wheat semolina

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 4 hours 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 5 hours 5 minutes

according to Napoli recipe

Pour about 60 ml of water into a separate bowl. Add the flour and the remaining 540 ml water to the dough bowl and mix or knead roughly for about 2 minutes. Cover the mixture with a cloth and let it rest for about 30 minutes. Dissolve the yeast in the 60 ml water and then add this to the dough. Add the olive oil and knead the dough for about 2 minutes. Add sea salt and knead for another 15-20 minutes. Place the pizza dough in a pizza box with a lid or in an airtight container and let it rest in the refrigerator for about 12 hours (bulk fermentation). Then remove from the refrigerator and divide into 6 equal portions of about 280 g each and shape them into balls. Let the balls rest for another 12 hours in the pizza box or airtight container in the refrigerator (piece fermentation). Remove the pizza dough from the refrigerator 3-4 hours before baking and let it rest at room temperature. Meanwhile, place the pizza stone or pizza steel on the top rack in the oven and preheat the oven to maximum temperature using top/bottom heat. The oven must be preheated to full temperature for at least 30 minutes to ensure the pizza stone or pizza steel is properly hot. Place semolina or durum wheat semolina on the work surface and toss the pizza balls in it. Roll out the pizza dough on a floured surface and top it. Switch the oven to the grill function. If available, you can also use the pizza function; just experiment to see which works better. Open the oven slightly for about 30-60 seconds to allow the steam to escape. Slide the pizza onto the pizza stone or pizza steel in the top rack. Close the door and bake the pizza. Keep an eye on the pizza; 4-5 minutes might be enough. IMPORTANT: You have to keep an eye on it; there are no exact times, as every oven is different and has a different maximum temperature. Of course, the pizza turns out even better in a good pizza oven. Flour tip: Caputo Pizzeria, Caputo Semola (durum wheat semolina) With 6 pizza bases, one base has 476 kcal.