Neapolitan-Style Pizza - Kitchen & Craft
My overnight Neapolitan-style pizza dough offers tons of flavor, and the "00" flour used provides a soft, just-the-right chewy texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchencraftfood.com.
Ingredients
- 500 g Caputo "00" Flour
- 315 g Warm Water
- 15 g Kosher Salt
- ¼ tsp Instant Dry Yeast
- 795 g San Marzano Tomatoes
- 1 ½ tsp Kosher Salt
- 80 g Pizza Sauce
- 80 g Buffalo Milk Mozzarella
- 4 Slices Calabrese Salame
- 1 tsp Fresh Oregano
- Pecorino Cheese (as needed)
- Hot Honey (as needed)
- 100 g Fresh Mozzarella
- Fresh Basil (as needed)
- Parmesan Cheese (as needed)
- 1 tbsp Extra Virgin Olive Oil
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