How to make pizza as good as from Naples Italy - from dough to oven

Today, I am very happy to be sharing my recipe for an amazing pizza dough, and also share my tips on making pizza with fantastic results, right in your regular home oven!! Get ready for "Naples Italy style pizza" and the dough is one of the keys to an amazing pizza - so enjoy :)

00:00 Intro
00:36 Making the poolish
06:09 12 hours later
06:48 Making the pizza dough
11:27 20 minutes later, folding the dough
13:08 20 minutes later, folding the dough
14:55 5 hours later, spliting, folding, shaping the dough balls
19:20 2 hours later, shaping the pizza dough
24:51 Toppings on the pizza
27:56 Into the oven
28:46 Out of the oven
29:26 First look
32:09 Taste test
35:12 Outro

My original Pizza episode:    • Full Pizza Course - "game-changer" fo...  
Link to Ken Forkish book: https://amzn.to/40uQDLL
Link to a pizza cutter: https://amzn.to/3M3awFi
Link to Caputo Double Zero Flour: https://amzn.to/42Uj87m
Link to a pizza Peel: https://amzn.to/40zXzaI
Link to Pizza Yeast: https://amzn.to/3TY2Whb
Link to Diastatic Malt Powder: https://amzn.to/3Grg5dl

Ivo’s Pizza Dough – makes 2 pizza doughs, approximately 12 inch – 13 or 14-inch pizza’s.

“As good as any pizza dough from Naples Italy”

Ingredients – Poolish - preferment
• 190 grams (6.7 oz) high protein double zero (00) flour (13% protein or higher)
• 1 tsp diastatic malt powder
• ¼ tsp instant pizza yeast (or alternate, instant yeast, or active dry yeast)
• 190 grams (6.7 oz) warm water (90 deg. F)
Ingredients to add to make the Final dough.
• 190 grams (6.7 oz) high protein double zero (00) flour (13% protein or higher) (the higher the better)
• 1 tsp diastatic malt powder
• 1 ½ tsp (10 – 11 grams) table salt (fine salt)
• 55 grams (1.94 oz) warm water (90 deg F.)
• 2 tsp extra virgin olive oil (EVOO)

Process
• Make the Poolish…in a bowl, add the ¼ tsp yeast and 1 tsp malt powder to the 190 grams of flour, and mix it in. Then add the 190 grams of water.
• Using a firm spatula or wooden spoon, mix it all together until all ingredients are incorporated. It will be a bit runny which is perfect (should end up with the consistency of a loose batter)
• Tightly cover, and rest at room temperature, for 12 hours (up to 14 max., but 12 hrs. is best).
• Your poolish is now done, so time to mix the final dough.
• To your poolish, add the 55 grams of water, 2 tsp of EVOO, 1 ½ tsp salt, 1 tsp diastatic malt powder, and 190 grams of double zero flour.
• Mix to incorporate and then with your hands, squeeze the dough, from end to end, and continue mixing. It will be very sticky and stick to your hand, but keep mixing for about 1 – 2 minutes, until you have a smooth consistency.
• Cover the dough and let rest for 20 – 30 minutes
• Then do a series of “folds” by grabbing the dough from one end, and fold it over to the other end. Continue to do this and work your way around the dough. You want to do 10 – 20 “folds”. (note: if you want, do this with a wet/damp hand to help avoid sticking) Then tightly cover and let it rest for 20 – 30 minutes.
• Then do another series of “folds” by grabbing the dough from one end and fold it over to the other end. Continue to do this and work your way around the dough. You want to do 10 – 20 “folds”. You will notice the dough is much firmer and stronger now, not as sticky as earlier.
• Cover and let it rest at room temp for 5 – 6 hours.
• Remove dough from container and place on to a lightly floured surface. Cut the dough in half (each half should weigh around 310 grams each (10.9 oz each) and form each half into a ball, by doing the following:
• Take one of the dough, and do a series of folds, but only 4 of them this time. Then shape the dough into a round, by cupping your hands around the back of the dough and pull it toward you on a dry surface. The dough will grip the surface as you pull it towards you and tighten up. Turn the dough a quarter turn, and repeat, 3 more times. You should now have a medium tight, dough ball.
• Very lightly oil a container (use EVOO) and place the dough ball inside (the lightly oiled container just prevents dough from sticking) (you can also brush a thin layer of EVOO on top of your dough if you want). Tightly cover it.
• Do the same to the other half of the dough.
• You should now have 2 nice dough balls, each in their own sealed container. If you plan on using them on the same day, just let them rest at room temperature for 2 hours, and then make your pizza, by preheating your oven and pizza stone or pizza steel, for 45 minutes, at 500 Deg. F. Place your pizza on top and cook for 9 – 10 minutes. Enjoy
• Or, if you prefer, instead of using the dough same day, you can put the doughs immediately in the fridge as they will keep for up to 2 more days in the fridge, for later use.
• (note: if you put them in the fridge for later use, be sure to remove them from the fridge, 3 hours early, in order for the dough to come to room temp and proof).