Authentic Napton Pizza

I got this recipe from Forno Bravo. The real Napton pizza recipe. We finally got the real flour the other day, so now we are trying to get the perfect Pizza Napoletana. We've tried it twice now and the first time did the dough pretty well, and the second time got the sauce. Now we just need to get them both to turn out at the same time. We have enough flour for about 200 pizzas, so we should be able to get it right at some point! I learned (even though it actually says IN the recipe not to use a rolling pin) that you don't want to use a rolling pin. It really makes it come out wrong. And I also learned that having a pizza peel is a VERY helpful thing with an oven this hot. Good luck!

500 gr Molino Caputo Tipo 00 flour
325 gr warm water
2 tsp salt
2 tsp active dry yeast

1 can (28 oz) San Marzano tomatoes
¼ tsp freshly ground black pepper
½ tsp of salt
1 tsp of oregano

Mix water and yeast together in large mixing bowl. Let proof 10 minutes. Add salt and flour. Mix slowly for 2 minutes, fast for 5 minutes and slow again for 2 minutes.

Cover dough and let rise 1½ -2 hours or until doubled in bulk. Punch down, knead out bubbles and cut into 4-5 portions. Form into balls and let rest for 1 hour.

Flip dough over so soft bottom faces up. Gently shape the ball into a flat disk, then pull and stretch with fingers. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where it cannot get thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make dough about as thick as a credit card and about 10" in diameter. (The more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. By not being over-handled, the pizza will be both crisp and delicate.)

Preheat oven to highest setting (525º-550º). Place pizza stone in oven while heating. In a saucepan, mash tomatoes with potato masher. Add remaining sauce ingredients, mix until combined and heat until heated through. Place pizza dough on a flour-dusted pizza peel. Spread just enough sauce to lightly cover base (dough should show through), a handful of chopped, fresh mozzarella and a drizzle of olive oil in circular pattern.

Place in oven. Turn pizza 180º after about 90 seconds. Bake another 45-90 seconds. The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust. The crust is crunchy on the outside and soft and delicate on the inside. Throw on some fresh basil and sprinkle with more olive oil.

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