Neapolitaneasy
Bianca (Neapolitan)
The Neapolitan white pie: fior di latte, dollops of ricotta, a hint of pecorino. No tomato. Lets the dough do the talking.
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Part of the Neapolitan family.
Equipment
- pizza steel or pizza oven
- wooden peel
- metal turning peel
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| 00 flour | 100.0% | 631 g |
| Water | 62.0% | 391 g |
| Fine sea salt | 2.8% | 18 g |
| Instant dry yeast | 0.1% | 1 g |
| Total (4 × 260 g) | 164.9% | 1040 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine flour, water, salt, yeast; knead 10 minutes.
- Bulk ferment1 h
Room temperature, 1 hour, covered.
- Cold ferment24 h
Refrigerate 18–24 hours.
- Ball + final proof2 h
260 g balls; rest 2 hours covered.
- Stretch
Hand-stretch to a 12-inch round.
- Top
No sauce. Tear mozzarella sparsely. Dot tablespoon-sized spoonfuls of ricotta around the pie. Light grate of pecorino. Drizzle of olive oil.
- Bake2 min
900 °F deck, 60–90 seconds. Off-heat: scatter torn basil and a drizzle of finishing oil.