Neapolitan Pizza Contemporary vs Stg (In-Depth Explanation)

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is often less expensive.

San Marzano tomatoes

🥗Healthier: any canned tomatoes

💰Cheaper: regular tomatoes

Canned tomatoes are more accessible and affordable.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino can be less expensive.

Add 300 grams of cold water to a mixing bowl.

Sprinkle 2 grams of dry yeast into the water and let it dissolve.

Add 510 grams of flour to the bowl and mix until the flour absorbs the water.

Add 10 grams of sea salt to the mixture and combine thoroughly.

Knead the dough on a countertop for about 15 minutes until smooth and integrated.

Cover the dough to prevent it from drying out and let it rest for 30 minutes.

After resting, divide the dough into three balls, each weighing 280 grams.

Cover the dough balls and let them rest for 8 to 10 hours at room temperature for fermentation.

After fermentation, stretch the dough into a 12-inch round, leaving a half-inch crust.

Spread San Marzano tomato sauce over the dough, covering it to the edge of the crust.

Sprinkle parmesan cheese over the sauce.

Add fresh basil leaves on top of the cheese.

Tear fresh mozzarella into pieces and distribute evenly over the pizza.

Drizzle extra virgin olive oil over the top of the pizza.

Transfer the pizza to the oven using a pizza peel.

Bake the pizza until the crust is golden and the cheese is bubbling, about 2 minutes.

Remove the pizza from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens