The Neapolitan pizza recipe of Mirko D’Agata
IngredientsLeaven (biga) to be prepared 14 to 18 hours in advance
- 400 g unbleached enriched flour
- 200 ml cold tap water
- 2 g dehydrated yeast or 4 g fresh yeast or 40 g natural sourdough
- 100 g 00 or all-purpose flour
- 150/175 ml cold water
- 10 ml olive oil
- 10 g sea salt
MethodLeaven (biga) to be prepared 14 to 18 hours in advance
- In a large bowl, combine the yeast and flour.
- Add the water and mix until the water is absorbed, about 4-5 minutes.
- The dough should not be smooth. It is supposed to have a chunky/lumpy consistency.
- Pour a small amount of oil into the bottom of a bowl and brush the sides. Place the biga inside, cover with cling film and make small holes in the film to allow oxygenation.
- Leave at room temperature (20/21°C) for 14 to 18 hours
- In a bowl, put the biga and break it into small pieces.
- Add 125 ml of water and the salt and mix for a few minutes to make it more malleable. When it is ready to be incorporated with the other ingredients, add all the flour and mix.
- As soon as the dough starts to become homogeneous, add the remaining water bit by bit, then the oil.
- Continue to knead the dough, folding it over itself until you have a smooth, even dough. This should take 20 to 25 minutes.
- At the end of kneading, shape the dough into a round shape, cover with a damp cloth and let rest for 30 to 45 minutes.
- Weigh out 200 to 250 gram dough pieces and make smooth, round balls.
- Store in a container and cover with a lid or cling film.
- Leave the balls of dough at room temperature (+/- 20°C) for a final fermentation of about 3 to 4 hours.
- One hour before baking, preheat oven to 500°/550° F.
- (If you are using a baking sheet, put it in the oven while the oven is preheating).
- Using a spatula, remove the balls from the container.
- Roll each of the balls in a bit of flour and start stretching the dough with your fingertips from the bottom to the top (this technique is called cornicione in Italian).
- Stretch to about 10″ and transfer to parchment paper or a pizza pan.
- Add tomato sauce or other toppings, leaving out the mozzarella (add it 3-4 minutes before the end of cooking).
- Slide the pizza onto the baking sheet.
- Bake for 8 to 9 minutes, remove from oven, add mozzarella and finish baking for about 3-4 minutes.
- To finish, add a generous drizzle of extra virgin olive oil and a few fresh basil leaves.
Read the portrait of chef Mirko D’Agata right here!