Inspired by – Italian Pizza Champion Michele Croccia – Salerno
1 Litre of filtered neutral water
3g/ 5g of Yeast less than ¼ oz
1.8kg/1.9kg of 00 Flour (preferably W330 300 grade) 4lb to 4¼ lb
50g Salt 1¾ oz
3 fl oz Olive Oil
½ Litre of filtered neutral water
1.5g/2.5g of Yeast less than 1/8 oz
900g/950g of 00 Flour (preferably W330 300 grade) 2lb
25g Salt ¾ oz
1.5 fl oz Olive Oil
Mix all ingredients in a mixer for 20 minutes, adding olive oil after 10 minutes.
Leave covered with damp towel on worktop for 1 hour (warm conditions) or 2 hours (cold conditions)
Ball in to 6g/7g balls.
Prove in the fridge at 4c for 24 hours.
Remove from the fridge 4 hours before use, to prove.
True Neapolitan Pizza Is almost more of a method than a recipe, although there are minor adjustments to the recipe above. There is no use of olive oil, it should spend two hours on the worktop in all conditions, should be balled and put in the fridge, but then re-proves out of the fridge 6 hours before use. The pizza has to be lifted manually onto a wooden peel. It can only be cooked in a wood fired oven or a Valoriani gas Verace.
Roman Thicker Pizza – often seen as taglio. The same method as for Neapolitan pizza should be used, apart from using 1.5kg of flour and 45g of salt.
Gluten Free Dough
425g Gluten Free Bread Flour
60g Gram Flour (from Chick peas)
25ml Olive Oil
Teaspoon of salt
Blend all ingredients together in a. machine with a dough hook, until all flour is integrated. Cover and allow to prove in a warm place, preferably for around 24 hours. The dough should double in size and be very wet and sticky. This is what stops it from breaking up during cooking.