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RECIPE
12 INGREDIENTS13 STEPS17HR 20MIN

Soft Elastic Naples Style Pizza

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Soft and elastic Naples style pizza with a big and airy edge made at home just like the one in the pizzeria!
17HR 20MIN
Total Time
35MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

Polish

2 cups
Type 0 Flour
9 oz
Water
1/4 tsp
Fresh Yeast

Dough

1 cup
Type 0 Flour
1/8 tsp
Fresh Yeast
1 1/4 tsp
0.5 oz
Extra-Virgin Olive Oil

Dressing

3/4 cup
Tomato Sauce
1 3/4 cups
fior di latte
1/2 Tbsp
Extra-Virgin Olive Oil
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
1126
FAT
32.0 g
PROTEIN
42.9 g
CARBS
152.2 g

Author's Notes

Makes 2 12-inch pizzas.

Cooking Instructions

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Step 1
For making the poolish, in a large bowl with a fork mix the Type 0 Flour (250 gram), Water (250 gram), and Fresh Yeast (1 gram). You should get a very soft and sticky dough.
Step 2
Cover with plastic wrap and let it rest for 12-15 hours. After this time has passed, the dough is very bubbly and it is almost starting to collapse in the center.
Step 3
Add the remaining Type 0 Flour (135 gram), Granulated Sugar (6 gram), and Fresh Yeast (0.5 gram). Using a fork, stir all the ingredients together.
Step 4
Then drizzle Extra-Virgin Olive Oil (10 gram) in and Salt (8.5 gram).
Step 5
The dough will be sticky at this stage, and not at all smooth. Don’t worry, that’s exactly how it should look.
Step 6
Turn the dough onto an oily surface, divide it into 2 equal parts and do a couple of rounds of slap and fold. Movements need to be fast and energetic. Just a few folds will be enough, be careful not to overdo it or you will stress the dough, breaking the gluten which we are trying to build.
Step 7
Cover with the bowl and let rest for 15 minutes. Then repeat with one more round of slap and fold. The dough now should look smooth, soft, and have some small bubbles.
Step 8
Move into 2 large bowls, cover with plastic wrap and let rest for 5 hours. Once it has triplicated its volume
Step 9
Turn the dough onto a floured surface and gently shape it into a 12-inch circle. Make soft and gentle movements going from the center toward the edge, trying to push the air bubbles inside the dough towards the edges, this will give you those typical holes which we all love in pizza.
Step 10
Turn on the oven (grill function) to its max temperature.
Step 11
Meanwhile bring a large skillet on the stove, high heat, when hot transfer the disc of dough, quickly spread Tomato Sauce (200 gram), try to be fast to avoid the center growing high. Add some sliced Fresh Basil (to taste) and cook it on medium-high.
Step 12
When the edges have doubled its volume and the bottom of the pizza crust has got a nice golden color, add some sliced Mozzarella Cheese (200 gram) on top and transfer the pizza to your oven pan, placing it in the highest rack, very close to the grill. Cook for 3-5 minutes or until the edges got slightly burnt and mozzarella has melted.
Step 13
Take your pizza out of the oven, drizzle some Extra-Virgin Olive Oil (2 teaspoon) on top. Serve it up immediately!

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Nutrition Per Serving
Calories
1126
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
15.3 g
76%
Trans Fat
0.0 g
--
Cholesterol
79.0 mg
26%
Carbohydrates
152.2 g
55%
Fiber
8.1 g
29%
Sugars
6.6 g
--
Protein
42.9 g
86%
Sodium
2147.1 mg
93%
Vitamin D
0.4 µg
2%
Calcium
532.5 mg
41%
Iron
4.0 mg
22%
Potassium
386.6 mg
8%
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