🍕 Neapolitan Pizza Dough 

In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a specific ratio of flour to water 1:0.65, use san marzano tomatoes, and buffalo mozzarella. To get the best flavour, it is best to let this dough rest in the fridge overnight. Another option is using this pizza calculator, and doubling the yeast quantity if you’re using instant yeast, and measuring the dough out to 230g balls. 

Preparation Time: 24 hours 

Execution Time: 2 hours 

Serves: makes 2 pizzas (@ 250g each)

INGREDIENTS 

Optional: You can make a poolish using (15% of total flour) pre-fermented 24 hours before the main dough. 

Poolish: 

45g flour 

45g water

¼ tsp yeast

¼ tsp honey

  Final Dough: 

• 255g Flour (Tipo 00)

• 150g warm water (about 35-40C) 

• 90g poolish

• 9g sea salt

• 3g olive oil 

• 1:1 ratio of plain flour to semolina flour for dusting 

METHOD 

1. Mix all of the ingredients for the poolish together in a container with a lid. Let them sit at room temperature for 1 hour. Afterwards, place the container, covered, into the fridge for 16-24 hours. Combine all of the ingredients, except for the olive oil in a dough mixer and mix on low speed for 7-10 minutes, or until the dough passes a window pane test. 

2. Using the olive oil, lubricate a stainless steel or plastic bowl. Ball the dough up and place it in the oiled bowl. Cover the bowl tightly with cling film. Let it rest for 40 minutes. Stretch and fold the dough. Let it rest for 1.5 hours in a warm spot. 

3. Place the bowl into the fridge for 12 hours or overnight. 

4. Divide the dough into 3x 250g balls. Lightly pre-shape the dough into rounds using the stretch and fold method. Allow the dough to rest at least 30 minutes before shaping. 

5. Preheat your oven to 420-500C for best results. If your oven doesn’t run that hot, place a pizza stone on the top rack of your oven and preheat the oven for 1.5 hours as hot as it’ll go. 

6. Place equal parts semolina and plain flour in a wide mixing bowl. To shape the pizza dough, turn the dough once or twice over in the plain flour/ semolina mix. Using the tips of your fingers, press from the centre of the dough to about 1 cm away from the edge (this 1cm edge will be your crust). Imagine you are pushing the air towards the crust. 

7. Gently lift the pizza dough using the back of your hands. Stretch your knuckles out, while slowly rotating the pizza dough, gently using the force of gravity, and your knuckles to stretch the dough out until it reaches about 25-30cm in diameter. 

8. Sprinkle a touch of flour onto a pizza peel and slice your dough onto it. 

9. Top the dough with 30ml of tomato sauce, then cheese, then whatever additional toppings you desire (keeping an eye towards not over-complicating the pizza). 

10. Bake the pizza for 1.5-2 minutes in a 420-500C pizza oven, or for 5-6 minutes in a regular oven with a pizza stone placed on the top rack, turning on the grill setting half-way through to broil the top. 

🍅Salsa di Pomodoro- Neapolitan Tomato Sauce 

This basic tomato sauce relies on using really good, canned San Marzano Italian tomatoes. Look for the specific D.O.P. seal which certifies their good quality. 

Preparation time: 1 minute

Execution time: 2 minutes

Serves: Makes 12 pizzas 

 INGREDIENTS

• 490g San Marzano, D.O.P. canned whole tomatoes, crushed by hand 

• 1 sprig of basil, torn 

• 1 tbsp olive oil 

• A pinch or two of sugar if necessary. 

• 1 tsp salt

METHOD

1.  Combine all ingredients in a bowl. Spoon 40ml per pizza. 

🥘Topping Suggestions: 

Formaggi: 

• Mozzarella di Bufala 

• Gorgonzola 

• Parmigiano

Salumi: 

• Soppressata or Genoa Salami 

• Calabrese Salumi 

• Prosciutto

Others

• Olives

• Basil 

• Cream, with a pinch of salt

• Garlic Oil- heat up olive oil gently, add in the garlic 

• Steamed Potatoes 

• Rosemary 

• Oyster Mushrooms

• Rocket 

• Roast Capscicum Strips

• Grilled Eggplant 

• Roast Zucchini 

• Anchovies 

• Artichoke Hearts  

• Oregano 

• Calabrese Chilli Oil 

• Sun Dried Tomatoes or Cherry Tomatoes 

🍄Insalata Funghi - Mushroom Salad

This salad using a mixture of mushrooms is earthy, and rich and a great accompaniment to pizza. 

Serves: 2

Preparation time: 20 minutes

Execution time: 5 minutes

INGREDIENTS 

• 150g assorted mushrooms (king oyster, enoki, shimeji, oyster mushrooms etc.)

• 30g Parmigiano Reggiano, grated

• 2 tbsp Bread crumbs

• 1 tbsp olive oil

• ½ clove garlic, minced

• ¼ tsp salt

• 100g baby rocket or other seasonal greens 

Vinaigrette

• 1 tbsp extra virgin olive oil 

• 1 tsp balsamic vinegar 

• 1 pinch sea salt

METHOD

1. Preheat an oven using the grill setting. In a mixing bowl, mix together the ingredients for the vinaigrette. Set aside.

2. In a bowl, mix the mushrooms with 1 tbsp of olive oil, and ¼ tsp of salt. 

3. Place onto a baking dish and top with the Parmigiano Reggiano and bread crumbs. 

4. Broil for 1 minute or until the bread crumbs turn golden brown. 

5. Place the cooked mushrooms on a plate. 

6. Drizzle half of the vinaigrette over the mushrooms. 

7. In a mixing bowl, mix the remaining vinaigrette with the rocket. Season to taste with salt.

8. Scatter the rocket over top of the cooked mushrooms.