Equipment
* optional
Ingredients
Dough
- 300 ml water, tepid
- 5 g yeast, fresh or dried fast-action
- 2½ g sugar
- 300 g all-purpose flour
- 200 g bread flour
- 12 g salt
- 35 ml olive oil
Toppings
- 300 g passata
- 140 g mozzarella, drained and torn
- 120 g gorgonzola, cubed
- 100 g fontina, grated
- 60 g parmesan, finely grated
- black pepper, freshly ground
Nutrition (per serving)
Method
In a jug, combine 300ml tepid water, 5g yeast, and 2.5g sugar. Stir until dissolved.
Allow the yeast mixture to sit for 10 minutes until it becomes foamy.
Mix 300g flour and 200g bread flour in a large bowl and create a well in the center.
Pour half of the yeast mixture into the well and begin mixing with the flour.
Add 12g salt, 35ml olive oil, and the remaining yeast mixture. Stir until a rough dough forms.
Knead the dough on a lightly oiled surface for 3 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area for 2 hours.
Divide the dough into two equal balls and place them on a tray. Cover and let rest for 20 minutes.
Preheat the oven to 240°C (465°F). Place the pizza stones or baking trays inside to heat.
Roll each dough ball into a circle on a floured surface. Use oiled fingertips to create small indentations.
Spread passata over the dough. Evenly distribute the mozzarella, gorgonzola, fontina, and parmesan, leaving a small border.
Season with black pepper and transfer the pizzas to the hot stones or trays.
Bake for 15 minutes at 240°C (465°F) until the crust is golden and cheese has melted.
Chef's Notes
- For a truly authentic Neapolitan-style crust, consider using '00' flour for its fine texture and lower protein content, which results in a tender yet chewy crust.
- Don't overcrowd the pizza with cheese. Allow each cheese to melt and meld; too much can make the pizza greasy and heavy.
- Preheating your pizza stone or baking steel to a high temperature is crucial for achieving a crispy bottom crust. This mimics the intense heat of a wood-fired pizza oven.
- For an even more complex flavor profile, consider adding a drizzle of honey or a sprinkle of fresh herbs like basil or oregano after baking.
- Ensure your gorgonzola is of good quality; a creamy, well-aged gorgonzola dolce will offer a milder, sweeter blue cheese flavor that complements the other cheeses without overpowering them.
Storage
Refrigerator: 72 hours — Store dough or assembled pizza in airtight containers.
Freezer: 1 month — Wrap dough balls tightly in plastic wrap.
Reheating: Bake in a preheated oven at 180°C (350°F) until the cheese is bubbling.
