Hacker-Free Neapolitan Pizza for a Home Kitchen

Name: Hacker-Free Neapolitan Pizza for a Home Kitchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon 0.2 ounces (about active dry yeast; 24 basil leaves; 397 grams whole peeled Italian tomatoes; 6 Tbsps extra virgin olive oil; 2 teaspoons 0.3 ounces (about kosher salt, plus extra for assembly; 340 grams buffalo mozzarella or fresh cows milk mozzarella; 2 teaspoons 0.2 ounces (about sugar; 340 grams water

Hacker-Free Neapolitan Pizza for a Home Kitchen is a gluten free, fodmap friendly, and vegetarian main course. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 41g of fat, and a total of 491 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up fresh cow's milk mozzarella, basil leaves, kosher salt, and a few other things to make it today. To use up the active yeast you could follow this main course with the Orange Cardamom Gluten Free Yeast Raised Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Stand Mixer

Bowl

Whisk to combine.

Equipment you will use

Whisk

Add water and knead on low speed just until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl. Cover bowl tightly with plastic or transfer the dough to two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 and up to 72 hours.

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Blender

Bowl

Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with non-stick cooking spray or olive oil (large cereal bowls work great for this) and add one dough ball to each bowl. Lightly spray top of dough ball with non-stick cooking spray. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).

Ingredients you will need

Cooking Spray

Olive Oil

Cereal

Dough

All Purpose Flour

Wrap

Equipment you will use

Dough Scraper

Plastic Wrap

Bowl

Meanwhile, drain tomatoes in fine meshed strainer and break them up with your fingers, squeezing excess juice out from the interior.

Ingredients you will need

Tomato

Juice

Equipment you will use

Sieve

Transfer the tomatoes to a blender with a 1/2 teaspoon of kosher salt and blend until smooth.

Ingredients you will need

Kosher Salt

Tomato

Equipment you will use

Blender

Transfer to a bowl and set aside.

Equipment you will use

Bowl

Cut the mozzarella into 1/2-inch chunks and place on a plate on a triple layer of paper towels or a clean kitchen towel.

Ingredients you will need

Mozzarella

Equipment you will use

Kitchen Towels

Paper Towels

Place another triple layer of paper towels or clean dish towel on top of the cheese and stack another plate on top. Allow the excess water to blot out for at least 10 minutes.

Ingredients you will need

Cheese

Water

Equipment you will use

Paper Towels

Kitchen Towels

Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center. The best way to do this it to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.

Ingredients you will need

Dough

Have your tomato sauce, drained cheese, pizza dough, olive oil, kosher salt, and basil leaves ready and close to the stovetop. Preheat the broiler to high and arrange the rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron or stainless steel skillet on top of it. Dust skillet with flour, tap out excess, then heat the skillet over high heat and heat until lightly smoking, about three minutes.

Ingredients you will need

Fresh Basil

Tomato Sauce

Kosher Salt

Pizza Dough

Olive Oil

Cheese

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread two tablespoons sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with 1/6 of the cheese chunks. Season with kosher salt.

Ingredients you will need

Kosher Salt

Cheese

Sauce

Dough

Equipment you will use

Frying Pan

Drizzle with 1 tablespoon olive oil, and scatter four basil leaves over the surface.

Ingredients you will need

Fresh Basil

Olive Oil

Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred).

Equipment you will use

Broiler

Frying Pan

Spatula