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Home One Pan California Farm Traditional Neapolitan Pizza

California Farm Traditional Neapolitan Pizza

Name: How to cook California Farm Traditional Neapolitan Pizza - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 2 half pizzas each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Traditional Neapolitan Pizza

Fire roasted fresh tomatoes are the secret to a fabulous pizza sauce. Traditionally baked in an 800+ F degree oak woodfired oven, you can duplicate this at home in your barbecue with oak firewood.

Ingredient

Food ration :

2 people, 2 half pizzas each

Cooking time :

Night before, 15 min prep, few min bake.

barbecue chimney full of oak fire wood, 4 pounds

barbecue chimney full of manzanita charcoal, 4 pounds

2 cups

ultra fine all purpose wheat flour

15 grams

vital gluten powder

1/4 teaspoon

distillers yeast

Pinch

cane sugar

3/4 cup

luke warm water, with cane sugar and yeast dissolved

1 Tbs

Extra virgin california olive oil

1/2 Tsp

Fine himalayan seasalt

Half

Gallon Full milk, not ultra pasteurized

Slice

frozen mozarella

Tsp

fine himalayan rock salt

Fire Roasted fresh ripe Tessaloniki or similar sweet garden tomatoes

1 Tbs

extra virgin California Olive oil

Mild elephant garlic cloves, peeled and fire roasted

1/2 Tsp

Fresh or Latest harvest dried Oregano

1/2 Tsp

fine Himalayan rock salt

10 slices

Fresh mozarella, 1/4” thick, half pound

chopped leaves Fresh basil

Cooking instructions

* Step 1

In dutch oven, warm milk with slice of fresh mozarella cheese to 105F degrees. Stir in juice of one Meyer lemon, Tbs apple cider vinegar, salt. Cool. When cold, drain curds in kitchen napkin in collander inside dutch oven, twist to remove all the wey and make mozarella ball. Dip ball in 190F degree wey in dutch oven till soft. Stretch and squeeze mozarella into roll, put in cold water 3 hours till ready to use. Freeze slice of mozarella to make next batch.

* Step 2

Make the fresh pizza dough the night before. We have a real traditional flour mill in our little town, they recommend ultra fine all purpose wheat flour, they call it cake flour, plus 3% gluten powder for traditional italian pizza flour. Mix distillers (brewers) yeast and cane sugar in lukewarm water, rest 10 minutes to make sure yeast is actively foaming. Mix flour, gluten, salt, water till sticky, roll out, cut in two, form two balls, wrap in plastic wrap, rest overnight in fridge.

* Step 3

When ready to bake pizza, Wet your hands with 1/2 Tbs of olive oil, kneed and stretch one pizza dough ball, roll out to 9” size, stretch to 12” size, good dough will shrink back a bit after stretching, roll up, wrap in plastic, rest. Then oil, roll and stretch second ball.

* Step 4

Fire up the barbecue to create a wood fired oven, charcoal on the far side, oak firewood on top, griddle on top, stone on griddle NEXT to the fire, not over, heat stone to 550F degrees.

* Step 5

Put sauce pan with tomatoes and garlic on stone, 10 minutes, till roasted, mash with fork, remove tomato cores, add oregano, salt, and olive oil, mix. Dust pizza dough bottom well, so it will slide off the pizza peel. Spread toppings over pizza dough. Mozarella on top with chopped fresh basil. Pizzas are ready for wood fire baking now, or can be frozen to bake later.

* Step 6

You can also use a 14” round pizza stone that can be put directly over the hot woodfire, it is heavy and three times thicker than ceramic floortile, uses less wood to reach the same 800F degree temperature, but takes three times as long, 45 minutes.

* Step 7

Measure the pizza stone surface temperature. With kitchen scissors, cut pizza peel from disposable aluminum plate to slide pizza safely onto hot pizza stone. Bake the first pizza 1 to 2 minutes till pizza edges are blackened. Cut in half, share, serve and enjoy with a glass of white wine, like Pinot Grigio. When eaten, bake the second pizza. Measure the surface temperature again. Bake 1, 2, or 3 minutes till edges turn black. Share and Enjoy.