48-hour cold-fermented Neapolitan-style pizza with poolish starter
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.
Quantities update for pizza count and yeast type.
Combine tipo 00 flour (30g), water (45g), and active dry yeast (1.5g) in a small bowl. Mix until smooth, cover, and let rest at room temperature for 18 hours until bubbly and aromatic.
Place the poolish starter in the refrigerator for 30 minutes before using it in the dough.
Dissolve active dry yeast (3g) in a portion of water (315g). In a large bowl, combine tipo 00 flour (500g), diastatic malt powder (9g), water (315g), the yeast mixture, poolish starter (85g), and finally fine sea salt (10g). Mix until a rough dough forms.
Knead the dough on a floured surface until smooth and elastic.
Cover the dough and let it rest at room temperature.
Divide the dough into 3 equal pieces of 270 each. Shape each piece into a smooth ball.
Place the dough balls in covered containers or trays and refrigerate for 48 hours.
Remove one dough ball from the refrigerator and let it sit at room temperature for 30 minutes before shaping.
Strain san Marzano tomatoes (1600g), remove stems and seeds, then pass through a food mill or blend briefly. Adjust consistency with reserved juice and season with salt.
Place one dough ball on a lightly floured surface.
Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.
Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.
Avoid pressing the rim to retain gas bubbles for a light, airy crust.
Spread a thin layer of tomato sauce over the dough. Add pieces of mozzarella fior di latte (140g) evenly on top. Add any optional toppings as desired.
The oven temperature must be 232°C (450°F) with a pizza stone/steel. Bake the pizza on the stone for 12 minutes until the crust is golden brown.
