Calling all pizza enthusiasts! Today, we're taking a trip to the heart of Neapolitan pizza with a recipe inspired by Chef Greg Stillman, former chef of Naples in Downtown Disney, Anaheim. This NaplesMargherita pizza embodies the essence of Southern Italian style, with a simple yet perfect balance of flavors and textures. Greg Stillman mastered this wood-fired Pizza Margherita recipe while working as the Executive Chef at Naples in Downtown Disney.
Small Batch Pizza Dough (Makes four balls weighing 8 oz. each)
19.6oz.flourred caputo
.5oz.Kosher salt14.7 grams to be precise
.2ozyeastinstant, not dry active or fresh (5.6 grams)
11.6oz.very cold water
Pizza Sauce
1canwhole peeled San Marzano tomatoes
Salt to taste
Toppings
Fresh mozzarella
Fresh basil
Instructions
Make the Sauce
Puree the can of tomatoes with an immersion blender until smooth. Season to taste with salt until highly seasoned and sharp but not salty.
Make the Dough
Combine the flour, salt and yeast. Place the chilled water into a mixing bowl with a dough hook, add the dry ingredients. Set to speed 1 for 10 minutes and allow to run on low speed. Check the consistency; it should be smooth like a baby. Remove the dough and immediately scale the dough into 8 oz. balls and place into a dough box (12 per box). Place the boxes in the refrigerator to slow proof for use the next day.
Make the Pizza
Punch and stretch pizza as shown in the video until you form a small circle. Cover with a ladle or two of tomato sauce, followed by a scattering of fresh mozzarella cubes and fresh torn basil leaves.
Bake in a wood-fired pizza oven for 2 minutes, turning every 30-45 seconds, or bake on a pizza stone in the bottom rack of your home oven at 500 F for at least 10 minutes. Cover with a squirt of olive oil and serve.