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Soft Elastic Naples Style Pizza

12 INGREDIENTS • 13 STEPS • 17HRS 20MINS

Soft Elastic Naples Style Pizza

Recipe
Soft and elastic Naples style pizza with a big and airy edge made at home just like the one in the pizzeria!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Soft and elastic Naples style pizza with a big and airy edge made at home just like the one in the pizzeria!
17HRS 20MINS
Total Time
$2.44
Cost Per Serving
Ingredients
Servings
2
us / metric
Polish
Type 0 Flour
2 cups
Type 0 Flour
Water
9 oz
Water
Fresh Yeast
as needed
Fresh Yeast
Dough
Type 0 Flour
1 cup
Type 0 Flour
Fresh Yeast
as needed
Fresh Yeast
Salt
1 tsp
Extra-Virgin Olive Oil
0.5 oz
Extra-Virgin Olive Oil
Dressing
Tomato Sauce
3/4 cup
Tomato Sauce
Mozzarella Cheese
1 3/4 cups
Mozzarella Cheese
fior di latte
Extra-Virgin Olive Oil
2 tsp
Extra-Virgin Olive Oil
Fresh Basil
to taste
Nutrition Per Serving
VIEW ALL
Calories
1126
Fat
32.0 g
Protein
42.9 g
Carbs
152.2 g
Love This Recipe?
Add to plan
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Soft Elastic Naples Style Pizza
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Author's Notes

Makes 2 12-inch pizzas.
Cooking InstructionsHide images
step 1
For making the poolish, in a large bowl with a fork mix the Type 0 Flour (2 cups), Water (9 oz), and Fresh Yeast (as needed). You should get a very soft and sticky dough.
step 1 For making the poolish, in a large bowl with a fork mix the Type 0 Flour (2 cups), Water (9 oz), and Fresh Yeast (as needed). 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 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 (1 cup), Granulated Sugar (1 tsp), and Fresh Yeast (as needed). Using a fork, stir all the ingredients together.
step 3 Add the remaining Type 0 Flour (1 cup), Granulated Sugar (1 tsp), and Fresh Yeast (as needed). Using a fork, stir all the ingredients together.
step 4
Then drizzle Extra-Virgin Olive Oil (0.5 oz) in and Salt (1 tsp).
step 4 Then drizzle Extra-Virgin Olive Oil (0.5 oz) in and Salt (1 tsp).
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 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 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 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 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 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 (3/4 cup), try to be fast to avoid the center growing high. Add some sliced Fresh Basil (to taste) and cook it on medium-high.
step 11 Meanwhile bring a large skillet on the stove, high heat, when hot transfer the disc of dough, quickly spread Tomato Sauce (3/4 cup), 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 (1 3/4 cups) 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 tsp) on top. Serve it up immediately!
step 13 Take your pizza out of the oven, drizzle some Extra-Virgin Olive Oil (2 tsp) on top. Serve it up immediately!
Tags
Lunch
Date Night
Shellfish-Free
Dinner
Vegetarian
Game Day
Italian
Pizza
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