Easy Napoletana Style Pizza

For home ovens or brick ovens

Pizza Napoletana Style

Makes approx 4-3/4 Lb Balls for 4-12 Pizzas
4 Cups "00" Caputo Pizzeria Flour (a bit more for kneading)
Cup plus 3 Tablespoon Warm Water (May need to adjust) (75 to 80 degrees)
1 Pkg (Buste) Mastro Fornaio Yeast
1 Tablespoon plus Teaspoon Diastatic Malt
28 oz. Labella Tomatoes (Strained)
Lb. Saputo Whole Milk Mozzarella (Grated)
Lb. Savoy Part Skim Mozzarella (Grated) using Whole Milk & Part Skim Mozzarella duplicates an East Coast Blend
You may use Provolone in place of the Part Skim if you prefer a Mozzarella/Provolone mix
Cup plus 2 Tablespoons Ice Water
2 Teaspoons Fine Sea Salt

1.) Empty the buste (pkg) of Mastro Fornaio yeast in a small bowl then add Cup plus 1 Tablespoon warm water, and whisk vigorously for 30 seconds.
2.) Dump in 4 Cups of 00 Caputo Pizzaria Flour and 1 Tablespoon plus Teaspoon of Diastatic Malt in a mixer, use the hook attachment on the lowest speed, slowly add in most of the Ice water, reserving 2 Tablespoons.
3.) Mix on low speed for about 10 minutes
4.) Add your yeast mixture, then pour your reserved 2 Tablespoons of ice water in your yeast bowl and swirl around to dislodge any bits of yeast stuck to the bowl, then add it to your flour mixture. Mix for another 15 seconds.
5.) Add 2 Teaspoons fine sea salt and mix for another minute to combine. Stop the mixer and pull the dough off the hook and mix for another minute.
6.) Scrape the bowl and transfer the dough to an unfloured surface, then knead it for 3 to 4 minutes till smooth. (If dough is too sticky to knead, sprinkle it with a little Caputo.
7.) Divide your dough into 4 equal balls and cover with a warm damp towel (or plastic wrap), and let rest on a baking tray for 2 to 3 hours at room temperature. (68 to 70 degrees) (An alternative would be to let them rise for 1 hour and then proof in the refrigerator overnight for next day use, If dough is kept in a refrigerator it must be taken out at least 1 hour before use.)
8.) Strain your tomatoes, and add a dash of fine sea salt. (Straining or mashing your tomatoes with a potato masher really escalates the flavor.)
9.) Preheat oven to 400 degrees, spread and stretch out your dough ball, go ahead toss it a little, then transfer the pie onto a pizza screen.
10.) Spread 3oz of Tomato Sauce on the dough, in a circular motion starting from the center of the pie towards the outer parts. Make sure you leave a 1-inch margin along the border of the pie for the crust.
11.)Top with grated Whole Milk & Part Skim Mozzarella
12.) Bake at 400 degrees for 15 minutes
Top with Fresh Basil Leaves then Drizzle on some Extra Virgin Olive Oil, and sprinkle Grated Parmesan or Grated Romano.