Neapolitan Pizza
When you fire up a pizza oven powered by propane, you can be confident you’re using an energy source that’s good for your food and for the environment. Before baking the pizza, take a few minutes and follow these safety steps to ensure the propane-powered pizza oven is ready for use.
Ingredients
Makes Two 12-inch Pizzas
153 grams 00 flour (1 cup + 1 Tablespoon)
153 grams all-purpose flour (1 cup + 1 Tablespoon + 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (¾ teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
Preparation
Step 1
In a large mixing bowl, combine flours and salt.
Step 2
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast, and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Step 3
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)\
Step 4
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.