Step 1 - Make Poolish 75 gm All Purpose Flour 75 ml Water 4gm Yeast 4gm Honey
Mix all keep it overnight (16-24 hr)
Next Day Step 2 - Dough
Part I 330gm Flour 10gm Salt 175ml Water
Mix water with poolish and then add dough. Mix it and keep it for rest for 15mins. May add more flour till the dough is sticky not pseudo liquid.
Part II Apply some Olive Oil and start the work making a bubble and close it in. Leave for 30 mins once your dough is smooth.
Part III Use Olive oil and make partition for your Pizza on a tray (Apply Semolina to prevent stickiness). Rest it for 2 hours. Do not forget to cover and apply some olive oil on the base.
Step 3 Sauce -> Use canned tomatoes (If not boil some remove hard parts and mash them, can blend for 5-10 sec), Olive Oil, Basil leaves (Tulsi)
Step 4 - Mozzerella I suck at making it but just dont overheat. Heat milk till 60 degrees and add 15ml Acetic Acid + water mixture. Wait to form curd and then strain it out. Heat the residue whey and add some salt and now stretch it by dipping. DONT OVERHEAT else you will end up with Paneer
Step 5 - Final
Preheat Oven at 400 degrees or highest you can get. Add sauce, pour Olive oil over top, maybe some Parmesan + Mozzarella. Bake it. Pro tip -> Use stone if not available then use wrapping paper below your Grill.
And there you have my friend, your Neapolitan Pizza.
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Neapolitan Pizzza
Step 1 - Make Poolish
75 gm All Purpose Flour
75 ml Water
4gm Yeast
4gm Honey
Mix all keep it overnight (16-24 hr)
Next Day
Step 2 - Dough
Part I
330gm Flour
10gm Salt
175ml Water
Mix water with poolish and then add dough. Mix it and keep it for rest for 15mins. May add more flour till the dough is sticky not pseudo liquid.
Part II
Apply some Olive Oil and start the work making a bubble and close it in. Leave for 30 mins once your dough is smooth.
Part III
Use Olive oil and make partition for your Pizza on a tray (Apply Semolina to prevent stickiness). Rest it for 2 hours. Do not forget to cover and apply some olive oil on the base.
Step 3
Sauce -> Use canned tomatoes (If not boil some remove hard parts and mash them, can blend for 5-10 sec), Olive Oil, Basil leaves (Tulsi)
Step 4 - Mozzerella
I suck at making it but just dont overheat. Heat milk till 60 degrees and add 15ml Acetic Acid + water mixture. Wait to form curd and then strain it out.
Heat the residue whey and add some salt and now stretch it by dipping.
DONT OVERHEAT else you will end up with Paneer
Step 5 - Final
Preheat Oven at 400 degrees or highest you can get. Add sauce, pour Olive oil over top, maybe some Parmesan + Mozzarella. Bake it.
Pro tip -> Use stone if not available then use wrapping paper below your Grill.
And there you have my friend, your Neapolitan Pizza.
Remember, Making Pizza is an art.
Will Thanks Vito Iacopelli
Ref -> www.youtube.com/watch?v=G-jPoROGHGE&t=1132s