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🥖 Dough recipe
◆ How many ball?
ball
Ingredients
For 1 BALL
Dough: 72-Hour Neapolitan Dough1 batch
San Marzano D.O.P.85 g
Salt (sauce)0.9 g
Olive oil (sauce)1.3 g
Whole-Milk LMPS, grated105 g
Aged Provolone, grated35 g
The process
- ◆
Dough
- 1
Use 72-Hour Neapolitan Dough
Follow the linked dough recipe end-to-end, then come back here once your balls are ready.
- ◆
Sauce
- 1
Build it
Keep raw — bright and bracing. Crush San Marzano D.O.P. by hand into a bowl. Season with salt (~1.0% of tomato weight), a pinch of sugar (~0.3%), and finish with olive oil (~1.5%).
- ◆
Cheese
- 1
Prep
Pre-portion ~140g per pie: 75% Whole-Milk LMPS, grated; 25% Aged Provolone, grated.
- ◆
The Fire
- 1
Stretch
12" (30 cm), hand only — no rolling pin.
- 2
Build the pie
Sauce in concentric circles, leaving a half-inch border. Cheese to the edge of the sauce. Drizzle olive oil and any aromatics last.
- 3
Bake
60–90 sec at 900°F (482°C) on stone or in a wood-fired oven. Broiler on for char in the last 30 sec.
⏱ Bake02:00
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