Cook a real pizza at home - like in a restaurant? No problem! And can you cook Neapolitan pizza? Yes, you must! The head pizzaiolo of a famous Moscow restaurant that serves delicious Neapolitan pizza - Evgeny Postolakiy, will share a simple recipe for a "not simple" (but amazing!) pizza, emphasizing the intricacies of the cooking process. The recipe for Neapolitan pizza, according to which we will prepare the dough, is very simple and consists of only 4 ingredients: Super Pizza Flour 1,000 g Water (as cold as possible) 700 g Fine sea salt 30 g Pressed yeast 6 g Rules and order of adding ingredients: •Add water gradually: after the previous portion has "seized" with the flour - this will simplify kneading; •Add yeast after adding all the water, when all the liquid has mixed with the flour and there is no dry flour or excess water left; •Add salt after the primary dough has formed: it no longer sticks to your hands, it has become dense and relatively homogeneous. Stage 1 of kneading: At the first stage, add the ingredients in the order specified, knead the dough until the gluten has moderately developed. *When kneading pizza dough by hand, it is recommended to start it in a container and then continue on the table. The time for manual kneading may vary depending on the effort applied, but on average it is 10-15 minutes; *When kneading the dough with a mixer, focus on the consistency of the dough, constantly monitoring its condition with your hands. Dough rest: Place the dough in a container, cover and leave for 15-20 minutes at room temperature. Stage 2 of kneading: Continue kneading the dough - knead until the gluten has developed steadily, for about 3-5 minutes. Dough rest: Leave the dough for another 15-20 minutes at room temperature. Dividing and shaping the dough: Divide the dough into 6 equal parts (approximately 280 g each). Round off the dough pieces (see the video for how to do this correctly). Place the pieces in a tray, cover with film or close with a lid. Fermentation: Leave the tray with the dough for 2 hours at room temperature for fermentation. Cold proofing: Put the tray with the dough in a refrigerator with a temperature of +4/+7°C for at least 24 hours. *you can also bake the dough after 48 hours or even 72 hours (at a stable temperature in the refrigerator within the range of 4 to 6°C) Sauce recipe: Whole tomatoes without skin (in their own juice) 400 g Salt 5 g Fresh basil (to taste) Blend the tomatoes, first adding salt and green basil leaves Preparing the toppings If you are using brine mozzarella, you should first drain the brine, cut the cheese and blot with a napkin - to get rid of excess moisture Baking: •First stage: stretch the dough STRICTLY with your hands to the desired diameter, forming a pronounced edge, apply the sauce, place in the oven, in which you have preheated the baking stone. Bake for 3 minutes at maximum temperature. •Second stage: grease the edge of the pizza with olive oil using a silicone brush, if the sauce boils away, add more sauce, apply mozzarella, pepperoni (or other topping). Bake at the same temperature for another 3 minutes. More about the baking mode: Upper and lower heating, turn off the air flow (convection), place the baking tray as high as possible: as close to the upper heating element as possible, bake on a baking stone, pre-heating it for at least 1 hour. Pizza like in a restaurant, cooked according to an authentic recipe for Neapolitan pizza dough is ready! We are sure that you will be satisfied with the result and will definitely not return to other pizza recipes. Cook with us and share your results!