Neapolitan Pizza

Make proper pizza at home. I have tried a number of different recipes for the pizza dough, but always use this when I make pizza at home. With only 4 ingredients for the dough, its easy, but it takes some time (proofing in the fridge overnight) and training to get really great.

I am using TIPO "00" flour that might be a bit tricky to get hold of, but som stores have it and I think it makes a difference. If you cant find it, use strong flour (vetemjöl special) instead but increase the amount of water to 340g.

Of course you can also knead the dough by hand, but Im lazy and let the machine take care of it. For some more information on the dough, read this article.

Temperature and time in the different steps differ a lot between ovens/stoves so it may be necessary to experiment a bit before you find the right temperature and time for your equipment.

Ingredients

Nutrition Facts*

	Total	Serving	100 g
Energy	2513.28 kcal	628.32 kcal	192 kcal
Carbohydrates	360.89 g	90.22 g	27.57 g
Fat	59.3 g	14.82 g	4.53 g
Protein	119.77 g	29.94 g	9.15 g
Sugar	22.12 g	5.53 g	1.69 g
Salt	22.25 g	5.56 g	1.70 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Pizza Dough

In a foodprocessor with dough hook - mix lukewarm water and yeast. Leave it for 10 minutes.
Start the machine and add salt and flour. Leave it running for 5-10 minutes.
Grab the dough and put it in a lightly oiled container with a lid. Leave it to prove for 2 hours. The dough will increase 2-3 times in size.
Put the container with the dough in the fridge over night.
The morning after - devide the dough into 4 peices. (about 210g a peice).
Shape into 4 balls (using a bit of extra flour) and put them on a baking tray with baking paper that has been lightly oiled. Add a small amount of oil on top of the balls as well then cover with cling film.
Put the baking tray in the fridge.
Remove the baking tray with the dough from the fridge 30-60 minutes before its time to cook, giving the dough a final proofing.

Tomato Sauce

Mix tomatoes and salt - done. No need to cook it in any way.
You could of course prepare a more advanced sauce, but this simple version works really well on a pizza.

Cooking with frying pan and oven

Start the oven - 250 degrees and grill, place the oven rack close to the top of the oven so that the pan fits under the grill. Put the pan on the stove and preheat on medium(high temperature.
Lightly flour a workspace.
Grab a gough ball and start flatten it frmo the center. Be gentle and do NOT use a rolling pin.
When the dough if large enough to fit the palm of your hand, press the palm gently in the center and pull the dough with the other hand. Turn the dough 45-90 degrees and repeat the process until you have a round pizza dough. It takes a bit of practice to get right, but the pizza will turn out much better.
When the oven and pan is up to temperature, transfer the dough to the pan. The dough will start to cook so work fast, but without stress.
Spread tomato sauce on the dough, add the cheese.
Put the pan in the oven directly under the grill and keep an eye on it so it does not burn. Remove when the dough have a good color and the chees have melted. The time here really depends on many things so you might have to experiment until you figure out what works for you.
Remove the pan from the oven (remember that the handle is really hot) and add the fresh basil.
Transfer the pizza to a plate and enjoy!

Cooking with pizzastone/pizzasteel in oven

Start the oven to maximum setting (mine max out at 285 degrees celsius). Place the oven rack in the middle of the oven and the pizza stone on top of it. A pizza stone/steel might take up to an hour to be ready so check what your stone needs and adjust.
Lightly flour a workspace.
Grab a dough ball and start flatten it from the center. Be gentle and do NOT use a rolling pin.
When the dough if large enough to fit the palm of your hand, press the palm gently in the center and pull the dough with the other hand. Turn the dough 45-90 degrees and repeat the process until you have a round pizza dough. It takes a bit of practice to get right, but the pizza will turn out much better.
When the oven and pizzastone is up to temperature, transfer the dough to to another part of the workspace that is slightly floured.
Spread tomato sauce on the dough, add the cheese.
With a pizza spade - transfer the pizza and put it on the pizza stone in the oven. Remove when the dough have a good color and the cheese have melted. The time here really depends on many things so you might have to experiment until you figure out what works for you.
Remove the pizza from the oven using the pizza spade and add the fresh basil.
Transfer the pizza to a plate and enjoy!