Neapolitanmoderate
Salsiccia & Friarielli (Neapolitan)
The Neapolitan bianca with Naples' two favorite local ingredients: fennel sausage and friarielli (broccoli rabe). The rabe's bitterness cuts through the sausage fat.
chewycharredthin crustfast bake
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)
Steps
- Prep rabe10 min
Blanch broccoli rabe in salted water 2 minutes; shock in ice water; squeeze hard; chop and toss with a little olive oil and garlic.
- 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; 2 hours covered.
- Stretch
Hand-stretch to a 12-inch round.
- Top
No tomato. Mozzarella to within 1 inch of the rim. Crumble raw sausage in nickel-sized chunks. Tuck rabe between the meat and cheese. Garlic on top.
- Bake2 min
900 °F deck, 60–90 seconds. Finish with finishing oil off-heat.