Pizza Napoletana STG

• Pour 100% room-temperature water into the mixing bowl.
• Dissolve 3% marine sea salt completely.
• Add approximately 10% of the flour to form a light slurry, and dissolve the yeast into the slurry.

• Start mixer on low speed.
• Gradually sift in the remaining 90% flour over 8 to 10 minutes.
• Knead for 15 to 20 minutes until a single smooth, soft, and elastic ball forms with a finished dough temperature of 73°F–77°F.

Transfer mass to the bench, round by hand into a smooth ball, cover with a clean damp cloth to prevent drying, and rest at room temperature (68°F–72°F) for 2 hours.

• Using a bench scraper, divide bulk dough into 180g–250g portions (standard 200g).
• Cup and roll each ball tightly by hand on an un-floured wooden bench to seal bottom seams.

• Transfer balls into sealed proofing boxes.
• Proof at room temperature for 4 to 6 hours until puffy and elastic.
• Optimal for immediate service over a 6-hour window.

• Dust bench with 00 flour.
• Press outward from center using fingertips of both hands, flipping and turning to push air into outer perimeter.
• Stretch to an 11-12" disc with a 3mm thin center and 1-2cm cornicione.

• Ladle 60g–80g milled San Marzano tomatoes in a spiral from center outward.
• Scatter 80g–100g well-drained mozzarella strips, place 3–4 fresh whole basil leaves, and drizzle Extra Virgin Olive Oil in a spiraling '6' motion.

• Outdoor high-heat pizza oven required (standard home ovens topping out at 550°F cannot bake authentic Neapolitan STG).
• Slide onto the 850°F–900°F oven floor (such as an Ooni, Gozney, or wood-fired oven).
• Bake for 60 to 90 seconds, rotating 180° halfway through with a turning peel.
• Pizza must emerge soft, elastic, and easily foldable into quarters ('a libretto') with leopard spots.