Neapolitan pan pizza

I'm a huge pizza fan, especially Neapolitan pizza, so I decided to experiment with Sorbillo's dough. The result was excellent: well-leavened, airy, and soft. To make it more palatable, I first ate a nice bowl of bitter arugula with olive oil and lemon, as Dr. Sarafarnetti recommends.

• 600 g of 0* flour
• 2 g of fresh yeast
• 10 g of fine salt
• half a teaspoon of honey
• Mozzarella: 400g fior fior di latte
• Basil to taste
• EVO oil to taste
• 350g of buffalo mozzarella
• Salt to taste

In a large bowl, pour the slightly warm water and add the honey and crumbled yeast, stirring until the yeast and honey are well dissolved. Gradually incorporate the flour, starting to knead, and then add the salt.

The mixture will be sticky and needs to be kneaded in a bowl. Once the dough is well combined, proceed with the folds in the bowl: with your hands, take a corner of the dough, stretch it upwards, and then bring it to the center of the dough.

Turn the bowl, take another piece of dough or the corner of the dough you obtained from the first fold, stretch it, and bring it back to the center. Repeat until the bowl is completely surrounded. Repeat the folds three times every 10-15 minutes.

Let the dough rise in a bowl covered with cling film for about 8 hours.

Once the time has passed, turn the dough out onto a floured work surface and divide it into four equal parts (I divided it in two because I used two 35x27x3 cm baking trays). Work each piece of dough by stretching out a flap and folding it in the center. Continue this process until the dough is smooth and compact.

Shape the resulting dough balls by rolling them between your hands. Let the dough balls rise again on a floured work surface until doubled in size (time depends on the temperature).

Preheat the oven to 250°C on “Pizza and bread” mode, otherwise a static setting is also fine.

Transfer a dough ball onto a sheet of baking paper (I didn't use it because the pan I used is highly non-stick) and use your fingers to spread it out starting from the center and pushing towards the edge without squashing it.

This will help create the crust. Even though the recipe didn't call for it, I let the pizza rise again for another 15 minutes.

Finally, I added the tomato sauce, capers, olives, a few anchovy fillets, and extra virgin olive oil. I baked it for 8 minutes, then added fior di latte and buffalo mozzarella (I love it with lots of mozzarella) and fresh basil.

I melted the mozzarella while also finishing cooking the pizza, two minutes of grilling and the pizza was ready.

Enjoy your meal, everyone! If you have any questions, please write to me. You can find me here: INSTAGRAM | BLOG