Ingredients:
Neopolitan Style Dough
- 3 Lb. flour, 00
- 3 1/2 C. Water
- 1/2 tsp yeast
- 1 Tbsp. Salt, Kosher
Margherita Pizza
- 13 Oz. Dough
- 4 Oz. San Marzano Tomato Sauce
- 4 Oz. Fresh Mozzarella
- Fresh Basil
- Extra Virgin Olive Oil
BeeSting
- 13 Oz. Dough
- 4 Oz. Garlic & Peperoncino Marinara
- 4 Oz. Fresh Mozzarella
- 2 Oz. Soppressata, Sliced
- 1 Tbsp. Honey
Directions:
Neopolitan Style Dough
- Combine yeast and water in bowl and whisk well.
- Using the flour, create a circular high-sided wall leaving the middle empty.
- Once the flour wall is formed sprinkle salt onto the flour.
- Pour the combined water and yeast in the center of the flour wall.
- Starting from the exterior of the flour wall, slowly add in flour to the water, using your hands to mix.
- Once the ingredients are combined, cover with a damp cloth or napkin and allow to fermet up to 30 hours.
- Once fermented, portion out the dough and form them into circular discs, covering them with a damp cloth and allowing to rest for about an hour.
- Begin shaping the pizza by stretching the opposite ends away from each other in a circular manner until you reach your desired size.
Margherita Pizza
- Set oven temperature to broil.
- Spread the tomato sauce onto the formed pizza dough evenly.
- Add fresh mozzarella throughout the pizza leaving space for melting.
- Place some of the fresh basil on the pizza, reserving some for after cooking.
- Cook the pizza on a low oven rack from 6-8 minutes.
- Remove after cooking, spread the remaining fresh basil, and drizzle olive oil onto of the pizza before serving.
BeeSting
- Set oven temperature to broil.
- Spread the marinara sauce onto the formed pizza dough evenly.
- Add fresh mozzarella throughout the pizza leaving space for melting.
- Fill in the open spaces between the cheese with the soppressata.
- Cook the pizza on a low oven rack from 6-8 minutes.
- Remove after cooking and drizzle honey onto of the pizza before serving.