Neapolitan Style Pizza

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

1. Combine yeast and water in bowl and whisk well.
2. Using the flour, create a circular high-sided wall leaving the middle empty.
3. Once the flour wall is formed sprinkle salt onto the flour.
4. Pour the combined water and yeast in the center of the flour wall.
5. Starting from the exterior of the flour wall, slowly add in flour to the water, using your hands to mix.
6. Once the ingredients are combined, cover with a damp cloth or napkin and allow to fermet up to 30 hours.
7. 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.
8. 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

1. Set oven temperature to broil.
2. Spread the tomato sauce onto the formed pizza dough evenly.
3. Add fresh mozzarella throughout the pizza leaving space for melting.
4. Place some of the fresh basil on the pizza, reserving some for after cooking.
5. Cook the pizza on a low oven rack from 6-8 minutes.
6. Remove after cooking, spread the remaining fresh basil, and drizzle olive oil onto of the pizza before serving.

BeeSting

1. Set oven temperature to broil.
2. Spread the marinara sauce onto the formed pizza dough evenly.
3. Add fresh mozzarella throughout the pizza leaving space for melting.
4. Fill in the open spaces between the cheese with the soppressata.
5. Cook the pizza on a low oven rack from 6-8 minutes.
6. Remove after cooking and drizzle honey onto of the pizza before serving.