Day 1 – Make Poolish (Pre-ferment): Mix 100g tipo 00 flour, 100ml water at 30°C, and 1g fresh yeast. Cover, let ferment at room temp 16-18 hours until bubbly and doubled.
Day 2 – Make Main Dough: In stand mixer, combine 400g tipo 00 flour, 225ml water at 20°C, 10g salt, 2g fresh yeast, and the poolish. Mix on low 4 minutes, then medium 8 minutes until smooth.
Bulk Fermentation: Transfer dough to oiled bowl, cover. Rest 2 hours at room temp (24°C), performing 3 sets of stretch-and-folds at 30-minute intervals.
Divide and Ball: Scale dough into 250g portions. Shape into tight balls by tucking edges under. Place on floured tray, cover with damp cloth.
Cold Proof: Refrigerate dough balls 24-72 hours for flavor development.
Remove from Fridge: Take dough out 3-4 hours before baking to reach room temperature.
Prepare Toppings: Crush 400g San Marzano tomatoes by hand (no blender). Drain excess liquid. Tear 200g fior di latte mozzarella into small pieces. Pick 20 fresh basil leaves.
Preheat Oven: Place pizza stone or steel in oven. Preheat to highest setting (260°C/500°F) for 1 hour minimum.
Shape Dough: Lightly flour work surface. Press dough ball from center outward, leaving 1cm border. Lift and gently stretch from edges, rotating to form 30cm circle. Avoid rolling pin.
Assemble: Transfer dough to floured peel. Spread thin layer of tomatoes (about ? cup). Arrange mozzarella evenly. Drizzle with extra virgin olive oil.
Bake: Slide pizza onto hot stone. Bake 5-7 minutes until crust is puffed with leopard spotting.
Finish: Remove from oven, immediately add fresh basil leaves. Let rest 1 minute before slicing.
Napoli SOP: Authentic Neapolitan pizza is cooked at 485°C for 60-90 seconds in wood-fired oven.