Homemade Authentic Pizza

There’s no need to take homemade pizza lightly. We’re combining the best of two pizza worlds by baking a traditional Neapolitan pizza and a traditional Roman pizza.

Let’s Fire Up the Ovens

You can’t take homemade pizza lightly. We’re taking the best elements of the traditional Neapolitan pizza and the traditional Roman pizza and melding them into one delicious dish. Perhaps someone will come out on top, or perhaps there will simply be a bunch of melted cheese.

Multiples of 4–6

Materials HELD:
Home Ooni Pizza Oven

INGREDIENTS:

How to Make Neapolitan Bread Crust:

• Use 800 grammes of 00-Tipo flour
• the equivalent of 512 g of water (64% hydration)
• 3-4 grammes of dried active yeast
• Only 16 grammes of the finest sea salt

Pizza with Neapolitan Sauce and Toppings:

• Tomatoes from San Marzano, whole and canned in a 28-ounce can
• 2 peeled garlic cloves
• Approximately 2.5 teaspoons of 100% virgin olive oil
• Season with salt
• Three campana di bufala mozzarella balls
• Basil, fresh and lovely
• toppings of added virgin olive oil
• Cash in Roman Times:
• Baking Flour, 600 g
• 432 ml of hot water
• 7 g of dried yeast that is still active
• Extra-virgin olive oil, 2 teaspoons
• 12-grams of premium sea salt

A Recipe for Roman Bread Crust:

• Baking Flour, 600 g
• Total fluid intake: 432 g (64% hydration).
• 7 g of dried yeast that is still active
• 12-grams of premium sea salt

Rome’s Traditional Pasta Sauce:

• San Marzano tomatoes, crushed, 28 ounce can
• Pancetta, 2 oz.
• Slivered garlic from 4 cloves
• as desired with salt & pepper
• Four Tablespoons of Pure, Organic, Extra-Virgin Olive Oil

Topping for Roman Onions:

• Frisee, one head
• 1 medium-sized, delicious onion (nice chunks)
• Contains one jar of button mushrooms.
• virgin olive oil
• as desired with salt & pepper
• Shaved Parmigiano-Reggiano

As a topping, plain cheese:

• 4 bricks of dry mozzarella
• 1.25 ounces grated Parmigiano

Sliced Pepperoni:

• 2 pepperoni sticks, each thinly sliced

INSTRUCTIONS:

“Neopolitan Dough” Technique:

1. Bring the water temperature up to 95 degrees.
2. Stir in the instant yeast and let it rest for 5 minutes at room temperature.
3. Combine the 00-Tipo flour and the fine sea salt in a big basin.
4. To make the dough, pour all the water into the dry ingredients and stir with your hands until a shaggy mass forms.
5. Keep covered in plastic and let sit for 20 minutes at room temperature.
6. Take the dough out onto a counter and knead it using the slap and fold technique for a minute or two, or until it becomes smooth.
7. Wrap the dough in plastic and let it rest for 15 additional minutes in the same bowl.
8. Repeat the slapping and folding for another minute or two, then form the dough into a tight bowl and return it to the basin brushed with olive oil. Wrap tightly in plastic and refrigerate for 14-18 hours.
9. Remove all the air from the dough by punching it. Cut the dough in half so that you have 5 equal pieces (250 g each). Flatten it out by folding in the sides and rolling it up, then placing the seam side down to form a tight ball.
10. Cover and let rise in a proofing box (or a rimmed baking sheet sprinkled with flour) for 3-4 hours.

Method of Sauce:

1. Squeeze the excess water out of the tomatoes in a sieve and add them to a big bowl. Put all the tomato flesh, the garlic cloves, and the extra virgin olive oil in a food processor and blend until smooth.
2. Blend until silky smooth, then season with salt and sugar to suit.
3. Mix well and force through a fine-mesh strainer, collecting as much pulp as you can.

The Making of a Neapolitan Pizza:

1. Prepare a hot pizza oven, ideally between 800 and 850 degrees Fahrenheit.
2. Roll out a piece of dough and transfer it to a pizza stone that has been dusted with flour. To make a circular about 10 to 12 inches in diameter, flour the top of the dough, punch down to create a thin border, then drape the dough over the knuckles and stretch and flip.
3. Spread a few tablespoons of pizza sauce over the top and spread it out evenly. Top with torn mozzarella and basil leaves.
4. Cook pizza for 30–45 seconds, or until one side starts to burn, in a pizza oven. Cook for another 30-45 seconds after quickly rotating it 180 degrees.
5. Take out, then dress with a drizzle of olive oil, some flaky salt, and some freshly cracked pepper.

Technique of the Roman Dough:

1. Bring the water temperature up to 95 degrees.
2. Stir in the instant yeast and let it rest for 5 minutes at room temperature.
3. Bread flour and fine sea salt should be combined in a big bowl.
4. After the yeast has fermented, add the olive oil and whisk until smooth.
5. To make the dough, pour all the water into the dry ingredients and stir with your hands until a shaggy mass forms.
6. Keep covered in plastic and let sit for 20 minutes at room temperature.
7. Take the dough out onto a counter and knead it using the slap and fold technique for a minute or two, or until it becomes smooth.
8. Wrap the dough in plastic and let it rest for 15 additional minutes in the same bowl.
9. Repeat the slapping and folding for another minute or two, then form the dough into a tight bowl and return it to the basin brushed with olive oil. Wrap tightly in plastic and refrigerate for 14-18 hours.
10. Olive oil should be used liberally to coat a rimmed baking sheet. Distribute the deflated dough on the baking sheet and smooth it out to the edges.
11. Leave to rise in a plastic bag, upside down baking sheet, and at room temperature for 2 hours.

Cooking using Roman Sauce:

• Add the pancetta and olive oil to a medium saucepot and cook over medium heat. Stirring periodically, heat for 2 to 4 minutes.
• Incorporate the sliced garlic and continue cooking for another minute.
• Once the mixture has come to a boil, add the can of crushed tomatoes, stir, and lower the heat to keep it simmering for 5 minutes.
• Add some salt and sugar, to taste. Put in some more olive oil and stir.

Strategies for Adding Toppings:

1. To cook mushrooms, cut each into quarters and place them, cut-side down, in a medium pan with oil and heat them over medium-high heat. Put the steaks on the grill and cook them for two minutes. Season with salt and pepper, then toss and continue cooking until soft. Take out of the pan and put aside.
2. The onion should be coarsely sliced and added to the same pan (after it has been cleaned and greased again). Add salt after 4 minutes of sautéing. Chop some fresh thyme and add it to the dish with the mushrooms.
3. Pepperoni is easily prepared by slicing it into thin strips.
4. Blend the grated mozzarella and Parmigiano in a bowl and toss to combine.

Pizza Party in Ancient Rome

1. Spread the sauce out thickly over the dough so that it’s completely covered.
2. Spread the cheese mixture over the top, leaving a narrow border around the edges.
3. Spread the mushrooms over a third of the pie.
4. More over a quarter of the pizza was topped with pepperoni.
5. And the last third of pizza should be cheese alone.
6. Bake for 20 to 25 minutes in an oven preheated to 500 degrees Fahrenheit.

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