Classic Neapolitan Pizza with Poolish Method

1.Prepare the poolish by combining 300 g Caputo Nuvola flour, 300 ml room temperature water, and 0.1 g fresh yeast in a large bowl. Mix thoroughly until a smooth batter forms. Cover the bowl with plastic wrap and ferment at 15°C for 12-16 hours until bubbly and doubled in volume.

2.In a large mixing bowl, combine the remaining 700 g Caputo Nuvola flour and 3 g fresh yeast. Dissolve the salt in 400 ml cold water (approx. 15°C).

3.Add the poolish to the flour and yeast mixture, then gradually pour in the cold salted water while mixing with your hand or a dough scraper to form a rough dough.

4.Transfer the dough to a clean surface and knead gently for about 10 minutes until smooth and elastic, being careful not to overwork it to maintain airiness.

5.Place the dough in a lightly oiled container, cover with a lid or plastic wrap, and perform bulk fermentation at 4°C for 18-24 hours to develop flavor and texture.

6.After bulk fermentation, remove the dough from the refrigerator and let it rest at room temperature (around 20°C) for 2 hours to come to proper working temperature.

7.Divide the dough into 4 equal portions (approximately 300 g each). Shape each portion into a tight ball by folding the edges underneath to create surface tension.

8.Place the dough balls on a floured tray dusted with semolina flour, cover with a clean kitchen towel, and let them proof at room temperature for 2 hours until they have visibly risen and are soft to the touch.

9.Preheat your pizza oven or conventional oven to its highest setting (ideally 485°C / 905°F for a wood-fired oven, or at least 250°C / 482°F for a home oven) with a pizza stone inside for at least 45 minutes.

10.On a floured surface, gently stretch each dough ball into a 30 cm (12 inch) round pizza base, leaving a slightly thicker edge for the crust. Avoid using a rolling pin to preserve air bubbles.

11.Spread a thin layer of crushed San Marzano tomatoes seasoned lightly with salt over the dough, leaving the edges free.

12.Tear fresh mozzarella di bufala into pieces and distribute evenly over the tomato base.

13.Slide the pizza onto the preheated pizza stone and bake for 60-90 seconds in a wood-fired oven or 7-10 minutes in a home oven until the crust is puffed, slightly charred, and the cheese is melted and bubbly.

14.Remove the pizza from the oven, drizzle lightly with extra virgin olive oil, and garnish with fresh basil leaves.

15.Serve immediately while hot and enjoy the airy, flavorful crust characteristic of the classic Neapolitan style.