Name: Wood-Fired Neapolitan Pizza with Long Fermentation
Total time: 120 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup warm water; 1 tbsp active dry yeast; 1 tbsp granulated sugar; 2 1/2 cups all-purpose flour; 1 tsp salt; 2 tbsp olive oil; 8 oz fresh mozzarella, sliced; 4 oz pepperoni slices; 1 cup marinara sauce; fresh basil leaves

Wood-Fired Neapolitan Pizza with Long Fermentation

Traditional Italian pizza with a soft crust, fresh mozzarella, and pepperoni. Uses a long-fermented dough for deeper flavor and texture.

120 minutes4 servings

Method

In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until frothy.
Mix flour and salt in a large bowl. Add yeast mixture and olive oil. Knead 8-10 minutes until smooth.
Cover and let rise in a warm place 1 hour until doubled.
Refrigerate dough for 24-48 hours to allow slow fermentation.
Preheat oven to 475°F (245°C) with a baking stone or pizza pan.
Roll out dough, add sauce, mozzarella, pepperoni, and basil.
Bake 10-12 minutes until crust is golden.
Cool slightly and serve.