Recipe

Step 1: making the dough

1. Mix cold water with yeast for 1 minute.

2. Add the flour and mix on low speed until there’s no dry flour left.

3. Cover and let the dough rest for 10–15 minutes.

4. Mix on low and slowly drizzle in the olive oil.

   • Mix for approx. 1 minute in total, the dough should become smooth

5. Slowly add the salt and sugar until they are fully incorporated.

   • Mix for approx. 2 minutes in total until the dough isn't sticking to the sides of the bowl

6. ​​Remove the dough ball and place on the bench top, giving it a few stretch and folds until it stops sticking to your hands.

7. Shape the dough into a ball a rest the on the bench:

   • 15 minutes if the room is 24°C or above

   • 30 minutes if the room is 20–23°C

   • 60 minutes if the room is 19°C or below

8. Weigh the entire dough ball first and divide into the amount of balls needed.

   • They should equal around 270g each

9. Shape the dough ball by grabbing either side and folding over itself 4 or 5 times or until the outside feels smooth and tight.

10. Pinch the underside closed, put it on the bench and give it a small roll to seal it off.

11. Spray your airtight container with oil.

12. Place the dough balls in the containers and put them in the fridge to cold ferment.

Step 2: MAKING THE PIZZA

1. After your chosen cold fermentation period (1–3 days), remove the dough balls from the fridge before cooking

   • 1 hour if the room is 25°C or above

   • 1.5 hours if the room is 23–25°C

   • 2 hours if the room is 20–23°C

   • 2.5 hours if the room is 20°C or below

2. Turn your pizza oven on and heat stone to 350°C

3. Place a generous amount of semolina on the bench and place dough ball onto it​

4. Roll dough ball so semolina coats the entire surface

5. While still in semolina, press from the centre out using all fingers except your pinky

   • Do not press the edges to keep a thicker crust

6. When the dough is roughly double in size, stretch using the disco method

   • I recommend watching my videos to see how I do this method

7. Once slightly larger, lift the dough and push excess semolina to the side

8. Using your knuckles, let gravity stretch the dough while rotating around the edge

9. Once the dough reaches the desired size, place pizza peel on the bench and transfer the dough onto it

10. Add toppings

11. Launch the pizza into the oven with the flame off

    • ​​Once the crust starts to puff on one side, rotate the pizza 180 degrees

    • After around 60 seconds, turn the flame back on low to finish the cook

12. Remove and rest the pizza on a cooling rack

    • Once cooked to your liking, remove the pizza and place it on a cooling rack for 3–4 minutes

    • While resting, add any finishing toppings

13. Transfer to a cutting board, slice it up and enjoy!

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Note: Starting with the flame off helps create a crispier base and undercarriage. For a softer, more Neapolitan-style finish, keep the flame on low the entire time and do not turn it off.

watch the video

Part 1

Part 2