Homemade pizza isn't something to be taken lightly. We're making a classic Neapolitan pizza and a classic roman pizza, and putting them together. Maybe there will be a winner, or maybe there will just be a lot of melty cheese.
Serving Size: 4-6
SUPPLIES USED:
INGREDIENTS:
Neapolitan Dough Recipe:
800g 00-Tipo flour
512g water (64% hydration)
3-4g active dry yeast
16g fine sea salt
Neapolitan Toppings and Sauce:
28oz can peeled whole San Marzano tomatoes
2 cloves garlic, peeled
2.5 tablespoons extra virgin olive oil
salt to taste
3 balls of mozzarella di bufala campana
fresh beautiful basil
additional extra virgin olive oil for topping
Roman Dough:
600g bread flour
432g warm water
7g active dry yeast
2 tablespoons extra virgin olive oil
12g fine sea salt
Roman Dough Recipe:
600g bread flour
432g water (64% hydration)
7g active dry yeast
12g fine sea salt
Roman Sauce:
28 oz can CRUSHED San Marzano tomatoes
2 oz pancetta
4 cloves garlic, thinly sliced
salt and pepper to taste
4 tablespoons extra virgin olive oil
Roman Onion Topping:
1 head frisee
1 sweet onion, medium dize (nice chunks)
1 container button mushrooms
olive oil
salt and pepper to taste
Parmigiano Reggiano, shaved
Plain Cheese Topping:
4 blocks mozzarella low moisture
1 block Parmigiano, grated
Pepperoni Topping:
2 individual pepperoni sticks, sliced
INSTRUCTIONS:
Neopolitan Dough Method:
Heat water to 95F.
Add instant yeast, stirring together, and let sit for 5 minutes at room temperature.
In a large bowl, mix together 00-Tipo flour and fine sea salt.
Add all the water to the flour and mix by hand until a shaggy dough forms.
Cover with plastic wrap and let sit for 20 minutes at room temperature.
Remove dough onto a work surface and knead using the slap and fold method for 1-2 minutes or until the dough starts to turn smooth.
Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.
Slap and fold again for 1-2 minutes, roll into a taut bowl, and place back into a bowl coated in extra virgin olive oil. Completely cover with plastic wrap and fridge for 14-18 hours.
Punch all the air out of the dough. Divide dough into 5 even pieces (250 g each). Push out all the air and fold all the sides in before rolling into a taut ball seam side down.
Add to a proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 3-4 hours.
Sauce Method:
Add tomatoes to a large bowl using a strainer, squeezing out the excess water. Add all the tomato flesh to a food processor along with garlic cloves, and extra virgin olive.
Process until extremely smooth and season to taste with salt and a pinch of sugar.
Blend together and pass through a fine-mesh sieve, pushing out as much pulp as possible into a container.
Neapolitan Pizza Assembly:
Preheat pizza oven to 800-850F.
Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and drape the dough over one’s knuckles and stretch and turn until a 10-12-inch round forms.
Top with a couple of tablespoons of pizza sauce and spread evenly followed by torn mozzarella and basil leaves.
Place pizza in the pizza oven cooking for 30-45 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 30-45 seconds.
Remove and add a light drizzle of olive oil, flakey salt, and fresh cracked pepper.
Roman Dough Method:
Heat water to 95F.
Add instant yeast, stirring together, and let sit for 5 minutes at room temperature.
In a large bowl, mix together the bread flour and fine sea salt.
Once the yeast has bloomed, whisk in olive oil until combined.
Add all the water to the flour and mix by hand until a shaggy dough forms.
Cover with plastic wrap and let sit for 20 minutes at room temperature.
Remove dough onto a work surface and knead using the slap and fold method for 1-2 minutes or until the dough starts to turn smooth.
Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.
Slap and fold again for 1-2 minutes, roll into a taut bowl, and place back into a bowl coated in extra virgin olive oil. Completely cover with plastic wrap and fridge for 14-18 hours.
Generously coat a rimmed baking sheet with olive oil. Add degassed dough to the baking sheet making sure to evenly spread the dough out to the edges.
Cover with an inverted baking sheet, wrap in plastic wrap, and proof at room temperature for 2 hours.
Roman Sauce Method:
In a medium saucepot, add the diced pancetta and olive oil, and heat over medium heat. Cook for 2-4 minutes, stirring occasionally.
Add sliced garlic, stir in, and saute for 1 minute.
Add in the can of crushed tomatoes, stir together, and bring to a boil then reduce heat to low and simmer for 5 minutes.
Season with salt and a pinch of sugar. Stir in additional olive oil.
Toppings Methods:
For mushrooms, sliced mushrooms into quarters and add cut side down to a medium skillet coated in oil over medium-high. Sear for 2 minutes. Toss and continue to cook until soft and season with salt and pepper. Remove from pan and set to the side.
To the same (cleaned and re-oiled) skillet, add the roughly diced onion. Saute for 4 minutes and season with salt. Add to the same bowl as the mushrooms and top with chopped thyme leaves and toss together.
For the pepperoni, simply slice it into separate slices.
For the cheese mixture, toss together the grated mozzarella and Parmigiano until well combined.
Roman Pizza Assembly
Generously cover the dough with sauce to coat the dough evenly.
Cover with the mixed cheeses across the entire surface leaving a slight border.
To ⅓ of the pizza, add the mushroom toppings.
The other ⅓ of the pizza with pepperoni slices.
And the last ⅓ of the pizza with just cheese.
Bake in a preheated oven set to 500F for 20-25 minutes.
