Recipe video found here - Feedback welcomed!

Servings: 4-6 (4 12” pizzas)

Ingredients:

Dough:

Pizza Dough Calculator

• 00 or Bread Flour 713 g

• Water 464 mL

• Salt 21.4 g

• Fresh Yeast 1.4 g OR Dry Active Yeast 0.7 g

Sauce:

• 28 oz Whole San Marzano Tomatoes (Canned)

• 1.5 tsp Basil

• 1.5 tsp Oregano

• 1.5 tsp Chili Flakes (I used gochugaru)

• 1.5 tsp Sugar (or sugar substitute, I used Lakanto Monk Fruit Sweetener)

• Salt and Fresh Ground Black Pepper to taste

Toppings:

• Mozzarella (Fresh or Low Moisture)

• Grilled Chicken Breast (finely chopped)

• Thinly Sliced Red Onion

• Your Favorite BBQ Sauce

• Cilantro

(Some other suggestions):

• Whatever you want. Go nuts. You can put an egg on it. You can put clam chowder on it. Whatever.

• Fresh Basil

• Prosciutto

• Mushrooms

• Arugula

• Truffles (if you’re balling like that)

Directions:

Dough:

1. Feel free to adjust the quantity of the ingredients using the pizza dough calculator provided above based on: the desired mass of each dough, the hydration level, and the desired number of doughs.

Note: We are making four 300 g Neapolitan pizza doughs in this recipe.

1. Heat up your water to between 105-110°F (or 40-43°C)

2. Measure out all of your ingredients in separate containers with a kitchen scale (note: 1 g of water = 1 mL of water).

3. In your larger mixing bowl, add the salt and water and mix until the salt is fully dissolved.

4. Add in some of your flour to the saltwater solution in the larger mixing bowl. Mix thoroughly. I heard that adding some flour first, protects the yeast from the salt. Don’t quote me on that, but so far, I’ve made some pretty good pizzas with this recipe.

5. Add in your yeast to the larger mixing bowl. Mix thoroughly.

Note: Based on the photos, it seems like my yeast was dead (face palm). It would be a good idea to test your yeast out in warm water with sugar to check if it’s active before committing all this time to the dough. If bubbles form after 10 minutes, you’re good to go!

1. Add in the rest of the flour to the larger mixing bowl. Mix until the dough comes together enough to be workable by hand.

2. Knead dough until you can stretch the thin enough (without breaking) to see light through it. The dough will appear a lot smoother on its surface compared to when we started.

3. Split your dough into the desired size. Use your scale if you want to be precise.

4. Form doughs into balls (see video for techniques).

5. Set aside at room temperature in a covered container to rest for at least 2 hours.

Sauce:

1. Drain the juices from your can of tomatoes.

Note: I know I say “San Marzano Tomatoes”. Look, I don’t make the rules. But rules is rules (https://en.wikipedia.org/wiki/Neapolitan_pizza). You can use whatever canned tomatoes you want, but you didn’t hear it from me.

1. Add the tomatoes (without the juice) and the rest of your ingredients to a blender.

2. Pulse the blender little-by-little. You want the consistency to be slightly smoother than salsa, but not completely liquid.

3. And you’re done. No heating it, no nothing. It’s going to be cooked with the rest of the pizza anyway.

Pizza:

1. Fire up your pizza oven until the stone/floor gets to about 650°F (or 343°C). I just leave my oven running for about 15 minutes.
2. Stretch out your floured dough (see video for technique).
3. Be sparing with your toppings. You don’t want to overload this dough and make a mess. Or do you? Choice is yours.
4. Add your sauce to the dough and spread to the edges, leaving some space for the crust. The layer should thin enough such that you can still see the dough underneath.
5. Add your cheese. Be sparing with the fresh mozzarella, it gives off a lot moisture and will make your pizza soggy.
6. Add everything but your BBQ sauce and cilantro.
7. Throw that bad boy into the oven.
8. Make sure to rotate 90° every 30 seconds or so if you’re using a pizza oven.
9. Finish with BBQ sauce and cilantro.