Neapolitaneasy
Marinara (Neapolitan)
The other AVPN canonical: tomato, garlic, oregano, oil — no cheese. The pie that proves your dough; nothing else hides behind it.
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Part of the Neapolitan family.
Equipment
- pizza steel or pizza oven
- infrared thermometer
- 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)
- 90 g San Marzano DOP (crushed by hand)
- 2 slice Garlic (sliced paper-thin)
- 1 pinch Dried oregano
- 1 tsp Olive oil (for the pie)
- 1 tsp Finishing olive oil
Steps
- Mix10 min
Combine flour, water, salt, and yeast. Knead 10 minutes until smooth.
- Bulk ferment1 h
Cover and rest at room temperature, 1 hour.
- Cold ferment24 h
Refrigerate 18–24 hours in a sealed container.
- Ball + final proof2 h
Divide into 260 g balls. Cover and rest 2 hours at room temperature until pillowy.
- Stretch
Hand-stretch each ball to a 12-inch round.
- Top
Spread crushed tomato in a thin layer, leaving a 1-inch rim. Scatter garlic slices, a pinch of oregano, a thin drizzle of olive oil.
- Bake2 min
Slide onto a 900 °F deck. Bake 60–90 seconds, rotating once. Finish with a drizzle of finishing oil off-heat.