Tony Gemignani's Pizza Napoletana
48-hour cold-fermented Neapolitan-style pizza with poolish starter
63% hydration
A 48-hour cold-fermented Neapolitan pizza dough developed by Tony Gemignani, using a poolish starter for added flavor and lightness, topped simply with San Marzano tomato sauce and mozzarella, with optional traditional toppings.
This authentic pizza recipe uses tipo 00 flour with 63% hydration for perfect texture.
Ingredients
500 g
Tipo 00 flour
9 g
Diastatic malt powder
85 g
Poolish starter
10 g
Fine sea salt
3 g
Active dry yeast
(ADY)
315 g
Water
1600 g
San Marzano tomatoes
140 g
Mozzarella fior di latte
Salt
Fresh garlic
Anchovies
Prosciutto
Arugula
Recipe Parameters
Hydration
63%
Salt
2%
Yeast
0.6%
ADY
Flour Type
Tipo 00
Ball Weight
270g
Servings
3 pizzas
Recipe Tags
Categories
neapolitan
long-fermentation
cold-ferment
italian
poolish
advanced