Neapolitan-Style Pizza From Home

Just like it came out of a wood-fire oven! Gourmet pizza from home. The crust is irreplaceable.

5 from 1 vote

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Course: Main Course

Prep Time: 20

Servings:

Ingredients

650 grams lukewarm water just under 3 cups
1 gram instant yeast 1/2 tsp
150 grams sourdough discard 3/4 cup
1000 grams flour 6 cups

Instructions

Combine ingredients and mix together with your hands until a shaggy dough forms. Cover and let rest for 20 minutes. Then add: *25 grams salt (4 teaspoons)
Cut and crimp the dough to combine the salt evenly throughout the dough. Then cover the dough and let rest 2 hours. (Or refrigerate up to 24 hours) Divide the dough into 4 pieces. Roll into tight balls. Set onto a lightly oiled baking sheet. Lightly oil the tops of the dough, & cover w/ plastic. Let rest 2-4 hours or up to 3 days refrigerated.
45 minutes before bake time, put a pizza stone on the top rack of your oven and preheat the oven to 500° F.
On a floured surface, use the palm of your hands to flatten a round of dough starting in the center and working your way out. Don’t use a rolling pin.
Once the dough is formed and smooth, make sure there is enough flour underneath the dough, then assemble the toppings as desired. (See video for more info on that and for his sauce recipe.) Change the oven temp to broil.
Transfer the assembled pizzas onto a floured pizza peel and slide it onto the pizza stone right under the broiler. Cook for 2-4 min and keep a close eye on it.
Take out from the oven with a pizza peel and serve right away. Repeat with remaining crusts.

Notes

This recipe calls for sourdough discard. If you don’t have any, don’t fret, you can make it without. Here are 3 ways to make the dough:

1- no sourdough, just 2 teaspoons dry yeast
2- a hybrid of dry yeast + sourdough discard (as written below)
3- Using 230 grams (1 cup) active sourdough starter & no dry yeast. (This will require a longer rise/ferment time, & a bit more flour.)