Servings: 4 people
Equipment
Ingredients
For the Dough (00 Flour Neapolitan Style)
- 153 g "00" flour Caputo Pizzeria recommended
- 96 g water 63% hydration
- 4 g fine sea salt
- 0.3 g fresh yeast or 0.1g active dry yeast
For the Sauce
- 200 g San Marzano tomatoes D.O.P. Certified
- 2 g fine sea salt
- 1 g fresh basil leaves torn
- 1 g extra-virgin olive oil Top-Rated EVOO
For the Toppings
- 80 g fresh mozzarella di bufala or fior di latte – Buffalo Mozzarella
- 4-5 fresh basil leaves
- 1 g extra-virgin olive oil for finishing
- Flaky sea salt optional
Instructions
Make the Dough (24+ Hours Ahead)
- Mix & Knead – Combine flour, water, salt, and yeast. Knead for 10 minutes until smooth.
- Bulk Ferment – Rest at room temp (75°F) for 1 hour, then refrigerate for 24-48 hours.
- Ball & Proof – Divide, shape into a dough ball, and proof at room temp for 4-6 hours before baking.
Prepare the Sauce (No Cooking!)
- Crush San Marzanos – Pass tomatoes through a food mill for smooth texture.
- Season – Add salt, torn basil, and olive oil. Stir gently—do not cook.
Assemble & Bake (90-Second Miracle)
- Preheat Oven – Get your oven to 800-900°F (stone or steel scorching hot).
- Shape Dough – Stretch to 12 inches, leaving a puffy cornicione.
- Sauce Lightly – Spread 2-3 tbsp of sauce in a spiral motion.
- Add Cheese – Scatter torn mozzarella (less is more!).
- Bake Fast – Slide into the oven. Rotate after 30 seconds. Bake 60-90 seconds total until blistered.
- Finish – Top with fresh basil, a drizzle of EVOO, and flaky salt.
Notes
👨🍳 Tony G’s Pro Tips
- “00 flour is non-negotiable” – It’s finer and absorbs water differently.
- “Never over-sauce” – Too much liquid = soggy crust.
- “Buffalo mozzarella? Pat it dry first!” – Excess moisture kills the bake.
Tried this recipe?Let us know how it was!
