Roman Neapolitian Pizza

Experience the timeless flavors of Naples with Nicole Bean’s Roma Neapolitan Pizza. Handcrafted with a light, airy crust, topped with San Marzano tomato sauce, buffalo mozzarella, garlic, and finished with an herb oil drizzle. Each bite is a journey to the heart of Italy’s culinary tradition.

Ingredients

Napoletana Dough:

1000g Caputo“00” Pizzeria Flour

8g dry yeast

680g water

25g salt

Caputo Semola for dusting

Cold bulk 24 h

Cut/ ball: 280 g

Cold ferment 48 h

Pizza Toppings:

2.5 oz Fresh Mozzarella

1tsp Chopped Garlic

1/3 ballTorre Lupara Buffalo Mozzarella

1 can Ciao Whole Peeled Tomatoes

Herb oil drizzle; 1/4 tsp: onion powder, granulated garlic, black pepper, red chili flakes, 1 tsp salt, 1tbsp oregano. Mix with 4-5 tbsp Olitalia Extra Virgin Olive Oil

Instructions

Using a mixer with a dough hook attachment, add the dry yeast and Caputo “00” Pizzeria Flour
to your mixer and mix on the first speed for 2 minutes.
Add the water and mix for 5 minutes.
Add the salt and mix for 10-12 minutes, until the dough is smooth.
Remove the dough from the mixer and place it in a large container. Bulk ferment in a
refrigerator for 24 hours.
After 24 hours, remove the dough from the refrigerator.
Divide your dough into 280g balls and place them in a dough tray.
All the dough balls to rest at room temperature for 1 hour before putting them in therefrigerator for 48 hours.
3-4 hours before intended use, remove the dough from the refrigerator and allow it to come toroom temperature.
To prep your tomatoes, take 3-4 Ciao Whole Peeled tomatoes from the can, slice them in half,layer them in a sautee pan with 1.5 tablespoonsOlitalia Extra Virgin Olive Oil, and place them inthe oven at325°F for 15-20 minutes to remove some moisture.
To make your herb oil,combine1/4 tsp each of onion powder, granulated garlic, black pepper,red chili flakes, 1 tsp salt, 1 tbsp oregano with 4-5 tbsp Olitalia Extra Virgin Olive Oil.
Stretch your pizza on a lightly dusted counter using Caputo Semola.
Top with the tomatoes, mozzarellas, garlic, and herb oil drizzle.
Bake in a woodfired oven.
Slice, serve, and enjoy!