This is a classic Neapolitan pizza dough. It’s best when rolled thin and cooked quickly at a very high temperature.
Antico Caputo 00 is an extremely fine wheat flour used by most pizzerias in Naples to create an elastic dough; buy it online or ad specialty food markets. You can substitute all-purpose flour, but you may need to add up to 10% more water.
|00 wheat flour (Antico Caputo brand)||500%|
|Vital wheat gluten (Bob's Red Mill brand)||2.5%|
|Active dry yeast||2.5%|
|Neutral frying oil||as needed|
Mix in the bowl of a stand mixer with dough hook until fully incorporated. Mix on medium speed for 5 minutes.
Let the dough rest in the bowl for 10 minutes at room temperature,and then mix again for 5 minutes on medium speed.
Transfer the dough to a well-floured surface, and cut it into four 200 g chunks. Stretch and roll it into smooth, even balls.
Coat the balls lightly with oil, cover them with plastic wrap, and let them rest at room temperature for 1 hour before using.
|Canned, crushed tomatoes (San Marzano or other high-quality variety)||1 large can||794%|
Fry the garlic in the olice oil for 5 minutes, or until golden brown. Stir in the tomatoes.
Pressure-cook at a gauge pressure of 1 bar /15 psi for 45 minutes. Start timing when full pressure is reached. Depressurize the cooker.
Season with salt to taste.
Preheat your oven at its maximum temperature for at least an hour. Don't forget to put your pizza steel in!!
- Unwrap your dough ball and lightly shape it with your thumb and forefinger into a fat disk
- Create a pile of cornmeal or semola flour about 6 inches accross and place your dough disk on it
- Use the heel of one hand (disted with cornmeal or semola) to press the edge of the dough outward. At the same time, use the other hand to spin the dough and repeat the motion until you have the desired dough thickness.
- Add your sauce and toppings
Bake for 5 to 10 minutes. The bottom of the crust should have black scorch marks.