Neapolitan Cheese Pizza
San Marzano Tomato, Fior di Latte, Basil, Olive Oil, Sea Salt
Chef Kyle Jacovino of Pizzeria Vittoria | Savannah, GA
“Our vision is centered around grains and is very baker-focused rather than just thinking purely as a pizzaiolo. We think of great bread first. If we can create a tasty loaf of bread, it will translate into an amazing crust and pizza. King Arthur has been producing flours for a very long time and the testing they put into their flours is very extensive. We trust their sourcing of grains as well as who they partner with in milling. In this recipe, the combination of the poolish and levain gives the crust structure and flavor and enough lightness with an open crumb. The King Arthur ‘00’ pizza flour is great for pure Neapolitan, but is very low in protein. We add their bread flour to balance out the absorption levels, allowing us to add a little more hydration to the dough.” — Chef Kyle Jacovino
Adapted by StarChefs | October 2024 | Photo: Reese Moore
INGREDIENTS
Poolish:
69 grams King Arthur ‘00’ pizza flour
1.5 grams yeast
Levain:
Sourdough starter
75 grams King Arthur bread flour
Dough:
857 grams King Arthur ‘00’ pizza flour
135 grams King Arthur bread flour
20 grams kosher salt
To Assemble and Serve:
85 grams fior di latte
57 grams San Marzano tomatoes
Basil leaves
Sicilian olive oil
Sea salt
Grated Parmigiano Reggiano
METHOD
For the Poolish:
In a mixing bowl, combine flour, yeast, and 69 grams water. Cover and let sit overnight at room temperature.
For the Levain.
In a mixing bowl, combine starter, flour and 60 grams water. Cover and let sit 5 hours at room temperature.
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flours and 552 grams water. Mix until a shaggy dough is achieved. Let sit 20 minutes at room temperature. Add Levain and 140 grams Poolish. Mix until just combined. Add salt and mix additional 2 minutes. Transfer dough to a bowl and let sit 2 hours at room temperature. Transfer to a lightly floured work surface. Portion into 270-gram balls. Transfer to an airtight container and let sit 2 hours at room temperature. Refrigerate 36 hours.
To Assemble and Serve:
Heat oven to 800°F. Place 1 Dough ball on a lightly floured work surface. Let sit 20 minutes. Once rested, shape into an 11-inch circle. Evenly top with cheese and tomatoes. Garnish with basil. Finish with a drizzle of olive oil and a sprinkle of salt. Bake 2 minutes, or until desired doneness. Top with grated cheese.
