Recipe makes 48 oz of dough, or 5 9.5 oz portions enough for five pizzas.
½ Teaspoon Fresh cake yeast (3grams)
2 cups luke warm Water (90 to 100 degrees)
1 Tablespoon fine Sea Salt
7 ¼ cups Caputo oo Flour, plus a little for dusting
Mix yeast with one cup luke warm water with a fork until dissolved
Mix Salt in one cup luke warm water until dissolved
In a kitchen aid mixer with a dough hook, place all the flour in the bowl and turn on low speed, slowly pour in both cups of water with yeast and salt. I like to pour these in one on each side of the mixer at that same time.
Mix the dough on medium speed for about five minutes or until all the flour and water mixture is well blended, your dough should be moist but not sticky.
Take the dough out of the mixer and cut into five even pieces, or you can weigh the dough balls out at 9.5 oz each.
Take each piece and knead it into a ball, pinching the bottom together and placing them in a zip lock bag with a little air inside so that the dough has room to expand.
Let eth dough rise for about 6 to 8 hrs in a cool room at a temp about 60 degrees. You can also refrigerate your dough overnight, take it out and let stand at room temp for one hour before using.
Form dough into a 9 to 12 inch pizza, spread 4 oz of San Marzano crushed tomatoes on the pizza, sprinkle with a pinch of Sea Salt, top with a 6 oz of fresh mozzarella, and finish with fresh basil leaves and a drizzle of extra virgin olive oil.
Bake on a pizza stone at 500 degrees for 8 to ten minutes, of in a wood fired oven at 700 degrees for two minutes!
This is a traditional Naples style recipe.