Polish Pizza Dough (Neapolitan Style)

Step 1: Prepare the Polish (Preferment)

Weigh out 0.5g of dried active yeast. Add it to 150g of water and stir until dissolved. Add 150g of double zero flour and stir until there are no dry bits and a shaggy dough forms. Cover the mixture and let it ferment at room temperature for 8 hours.

Step 2: Mix the Main Dough

After 8 hours, the polish should be bubbly and elastic. Add the fermented polish to 190g of water in a large mixing bowl and stir to combine. Add 340g of double zero flour and 12g of salt. Stir until there are no dry bits and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes.

Step 3: Perform First Fold

Wet your hands to prevent sticking. Gently stretch and fold the dough over itself several times within the bowl to strengthen the gluten. Cover the bowl and let it rest for 30 minutes.

Step 4: Perform Second Fold

Wet your hands again. Perform another series of stretches and folds. The dough should feel more elastic now. Cover the bowl and let it rest for 30 minutes.

Step 5: First Dough Forming

Wet your hands and gently form the dough into a smooth ball within the bowl. Cover and let it rest for 30 minutes.

Step 6: Second Dough Forming and Oiling

Wet your hands and gently form the dough into a smooth ball again. Add a little olive oil to the bowl and coat the dough ball to prevent sticking during bulk fermentation. Cover and let it rest for 30 minutes.

Step 7: Divide and Shape Dough Balls

Weigh the entire dough. Divide the dough into three equal portions, approximately 276g each, for personal-sized pizzas. Shape each portion into a tight, smooth ball. Place the dough balls on a lightly oiled tray, drizzle with a little olive oil, and cover them. Let them proof at room temperature for 30 minutes.

Step 8: Cold Fermentation

After the 30-minute room temperature proof, refrigerate the covered dough balls overnight (12-16 hours) for a long, slow fermentation to develop complex flavors.

Step 9: Preheat Pizza Oven

The next day, preheat your pizza oven (e.g., Gozney Roccbox) to 800°F (426°C) for at least 1 hour to ensure the stone is thoroughly heated.

Step 10: Shape and Top the Pizza

Lightly flour your pizza peel. Take one dough ball and gently press out the center, leaving a raised crust. Spread tomato sauce evenly, sprinkle with grated Parmesan, add fresh basil leaves, and top with fresh mozzarella slices. Drizzle with a little olive oil.

Step 11: Bake the Pizza

Launch the pizza into the preheated oven. Immediately adjust the flame to low. Rotate the pizza 180 degrees every 20-30 seconds to ensure even cooking and browning. Continue baking until the crust is golden brown and bubbly, and the cheese is melted and slightly charred in spots (approximately 2-3 minutes total).

Step 12: Finish and Serve

If needed, use the peel to lift the pizza closer to the flame for a few seconds to broil the top part of the crust for additional char. Remove the pizza from the oven, slice with kitchen scissors, and garnish with fresh basil leaves. Enjoy your homemade Neapolitan-style pizza!

• Always wet your hands before handling the dough to prevent sticking.

• Do not overwork the dough when shaping the individual pizza balls to maintain its bubbly structure.

• A long, slow fermentation is crucial for developing complex flavors and a light, airy crust.