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Neapolitan-style pizza with mini potatoes and bacon

Neapolitan-style pizza with San Marzano tomatoes, Fior di latte, mini baby potatoes, and bacon is a perfectly round pizza with a raised, leavened edge (cornicione) and an airy base.

This recipe was created by pizza expert Nick Schutten. Nick: “With the right tools, you can make pizzas like a true pizzaiolo and enchant your guests!” Don’t have a pizza oven in your kitchen? Use one of the handy pizza ovens for baking the pizza, such as the Ooni pizza oven (53800010) or the Stovetop pizza oven (92304690), a pizza oven that can be placed on the gas stove."

Ingredients

700gWater
1.5gYeast
1000gNapoletana flour
20gSalt

Pepper and salt
Basil
Garlic
Oregano
San Marzano tomatoes
Fior di latte
Rosemary
Crème fraîche
Pancetta
buffalo ricotta
Mini baby potatoes

Preparation

  1. Pass the San Marzano tomatoes through a sieve (do not crush) with oregano, garlic oil, basil, and salt and pepper. Spread this over the pizza base.
  2. Top with fior di latte. Fior di latte is a type of mozzarella made from cow's milk. Delicious in flavor and melts perfectly.
  3. Spread thinly sliced mini potatoes over the pizza.
  4. Finish with fresh rosemary, pancetta, and a cream of buffalo ricotta and crème fraîche.
  5. Bake in an oven at 350˚C for 4 to 6 minutes.
  6. Finish with some good olive oil.

  1. Add the dry yeast to the flour and let it aerate on speed 1 for 1 minute.
  2. Slowly add cold water (about 95%) of the total amount.
  3. Mix for about 7-10 minutes until the water is well absorbed, then add the remaining 5% water.
  4. Add the salt.
  5. Switch to speed 2 and mix for another 6-8 minutes. Maintain about 22°C and a maximum of 24°C.
  6. Let the dough rest for about 30 minutes.
  7. Portion into 7 balls and let the dough rise for 8 hours outside the fridge. This can be divided as desired. For example, first 4 hours outside the fridge, then let the dough rise for 24-48 hours in the fridge, and then another 4 hours outside the fridge.
  8. Always store the dough at around 4°C.
  9. Take the dough out of the fridge well before preparation (about 5 hours).
  10. Sprinkle cornmeal on the work surface and shape the balls into pizza bases. Make sure to leave a thick edge.