{"id":202,"date":"2024-04-25T17:01:55","date_gmt":"2024-04-25T17:01:55","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=202"},"modified":"2025-10-20T23:52:37","modified_gmt":"2025-10-20T23:52:37","slug":"wood-fired-neapolitan-pizza","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/wood-fired-neapolitan-pizza\/","title":{"rendered":"Wood-fired Neapolitan Pizza"},"content":{"rendered":"

Ingredients<\/h3>\n

dough<\/strong>
425g bread flour
425g 00 flour
12g instant yeast
550g water
18g kosher salt
white corn flour to dust<\/p>\n

sauce<\/strong>
extra virgin olive oil
garlic cloves
red pepper flakes
28oz can San Marzano tomatoes
onion powder<\/p>\n

mozzarella<\/strong>
1 gal low temp pasteurized non homogenized milk
0.5 teaspoon liquid rennet
1.5 teaspoons granulated citric acid
1c water
1 tbsp kosher salt<\/p>\n

pizza and oregano oil<\/strong>
fresh basil
fresh oregano
grapeseed oil<\/p>\n

Pizza oven<\/strong> (I used this<\/a> tutorial to build one for about $40, make sure to heat it up for a good hour prior and also use fire-grade and dry stone\/bricks).<\/p>\n

Procedure<\/h3>\n
Dough<\/h5>\n

Stir together flour and yeast. Once mixed, gradually ad water. Once blended add salt.<\/p>\n

Knead until dough passes the window pane test.<\/p>\n

Cover bowl with plastic wrap and cold ferment in the fridge for 3-5 days.<\/p>\n

Divide 6-8 pieces evenly by weight and shape into balls by rolling.<\/p>\n

Proof for 1-2 hours in room temperature.<\/p>\n

Stretch dough and place on pizza spatula (I worked at a pizza place so I hand tossed my pizza, but you could also knuckle stretch the dough).<\/p>\n

Mozzarella<\/h5>\n

Dissolve citric acid into 1 cup of water.<\/p>\n

Mix rennet with 1\/4 cup water<\/p>\n

Vigorously whirlpool cold milk in a pot and add citric acid.<\/p>\n

Heat milk on medium low until 90F degrees. Once at 90, remove from heat and stir in rennet. Stir (not too gentle not too harsh) for exactly 30 seconds.<\/p>\n

Cover and let stand for 5 minutes until a solid curd forms on top.<\/p>\n

Cut curd in a criss-cross fashion all the way to the bottom.<\/p>\n

Return to medium-low heat and stir occasionally and very gently as to not break up the curd.<\/p>\n

Once at 105F degrees, remove from heat and let stand for 5min.<\/p>\n

Place into strainer and let stand for 15 seconds.<\/p>\n

Gently squeeze out excess whey (not all).<\/p>\n

Season whey with 1 tablespoon of salt.<\/p>\n

Heat up small pot of seasoned whey to 180F degrees.<\/p>\n

Pour over curd and let stand for 15 seconds.<\/p>\n

Once soft, gravity stretch and fold curd 4-6 times until smooth.<\/p>\n

Shape curds by making a c shape with your hand and pull and pinch through into a ball, then place balls into room temperature whey.<\/p>\n

Let stand about 20 minutes then remove from whey.<\/p>\n

Sauce<\/h5>\n

Heat olive oil in a pan and saute garlic for about a minute. Add pepper flakes and allow to cook until golden brown.<\/p>\n

Add San Marzano tomatoes, stir lightly and gently break tomatoes. Stir in onion powder, and simmer for 30-45 min.<\/p>\n

Add sauce to a blender and puree until desired texture forms.<\/p>\n

Pizza<\/h5>\n

Sauce dough with about \u00bd inch to the crust, not too much, place mozarella on the top as desired.<\/p>\n

*Bake at 900F degrees for about 10-20 min.<\/p>\n

Blend grapeseed oil and fresh oregano.<\/p>\n

Top with fresh basil and oregano oil.<\/p>\n

Let stand 5 min, cut, and serve.<\/p>\n

Buon Appetito!<\/p>\n

*If using the diy oven, make sure it gets really really hot before cooking. Keep the fire going for about an hour to evenly heat the stone before throwing the pizza in. Also use dry wood with low sap content to prevent soot from covering the pizza.<\/p>\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n
<\/figure>\n\n\n\n
<\/figure>\n\n\n<\/p>","protected":false},"excerpt":{"rendered":"

Ingredients dough425g bread flour425g 00 flour12g instant yeast550g water18g kosher saltwhite corn flour to dust sauceextra virgin olive oilgarlic clovesred pepper flakes28oz can San Marzano tomatoesonion powder mozzarella1 gal low temp pasteurized non homogenized milk0.5 teaspoon liquid rennet1.5 teaspoons granulated citric acid1c water1 tbsp kosher salt pizza and oregano oilfresh […]<\/p>\n","protected":false},"author":1,"featured_media":203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[27,38,26,39],"class_list":["post-202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-bread","tag-cheese","tag-fresh","tag-pizza"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=202"}],"version-history":[{"count":9,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/202\/revisions"}],"predecessor-version":[{"id":1812,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/202\/revisions\/1812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/203"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}