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INGREDIENTS:
Neapolitan Dough Recipe:
• 800g 00-Tipo flour
Roman Sauce:
• 28 oz can CRUSHED San Marzano tomatoes
• 2 oz pancetta
• 4 cloves garlic, thinly sliced
• salt and pepper to taste
• 4 tablespoons extra virgin olive oil
• Roman Onion Topping:
• 1 head frisee
• 1 sweet onion, medium dize (nice chunks)
• 1 container button mushrooms
• olive oil
• salt and pepper to taste
• Parmigiano Reggiano, shaved
Pepperoni Topping:
• 2 individual pepperoni sticks, sliced
INSTRUCTIONS:
Neopolitan Dough Method:
1. Heat water to 95F.
2. Add instant yeast, stirring together, and let sit for 5 minutes at room
temperature.
3. In a large bowl, mix together 00-Tipo flour and fine sea salt.
4. Add all the water to the flour and mix by hand until a shaggy dough forms.
5. Cover with plastic wrap and let sit for 20 minutes at room temperature.
6. Remove dough onto a work surface and knead using the slap and fold
method for 1-2 minutes or until the dough starts to turn smooth.
7. Transfer the dough back to the bowl, cover, and let rest for 15 more minutes.
8. Slap and fold again for 1-2 minutes, roll into a taut bowl, and place back into
a bowl coated in extra virgin olive oil. Completely cover with plastic wrap
and fridge for 14-18 hours.
9. Punch all the air out of the dough. Divide dough into 5 even pieces (250 g
each). Push out all the air and fold all the sides in before rolling into a taut
ball seam side down.
10. Add to a proofing box (or rimmed baking sheet dusted with flour), cover, and
let proof at room temperature for 3-4 hours.
Sauce Method:
1. Add tomatoes to a large bowl using a strainer, squeezing out the excess
water. Add all the tomato flesh to a food processor along with garlic cloves,
and extra virgin olive.
2. Process until extremely smooth and season to taste with salt and a pinch of
sugar.
3. Blend together and pass through a fine-mesh sieve, pushing out as much pulp
as possible into a container.
Toppings Methods:
1. For mushrooms, sliced mushrooms into quarters and add cut side down to a
medium skillet coated in oil over medium-high. Sear for 2 minutes. Toss and
continue to cook until soft and season with salt and pepper. Remove from
pan and set to the side.
2. To the same (cleaned and re-oiled) skillet, add the roughly diced onion. Saute
for 4 minutes and season with salt. Add to the same bowl as the mushrooms
and top with chopped thyme leaves and toss together.
3. For the pepperoni, simply slice it into separate slices.
4. For the cheese mixture, toss together the grated mozzarella and Parmigiano
until well combined.