Neapolitan-style pizza with buffalo mozzarella and soppressata in an electric pizza oven
J. Kenji López-Alt · ♥ 2.5K likes · 120.4K views · 13 min video
Timestamp
Ingredients
Method
Techniques
Preheat the electric pizza oven to 850 degrees, about 20 minutes; once there, turn the top heat all the way up so it blasts down.
1,800 watts, insulation and two dials
- 300 g store-bought pizza dough
Split the dough into 300 g balls, shape and rest them covered for a few hours so they are slack to stretch.
- semolina flour
On a board dusted with semolina, push the dough out, building in a rim around the edge for the cornicione, then flatten the middle.
Knuckle the dough, catching just the rim and letting gravity stretch it, or spin it; stretch to about 12 inches.
- Bianco DiNapoli crushed tomatoes
- salt
- buffalo mozzarella
- basil
- soppressata
Spread the salted crushed tomatoes to the edges with the back of a spoon; add the buffalo mozzarella, a little basil, soppressata, a little sea salt and a little olive oil.
Sauce and toppings
- sea salt
- olive oil
Transfer to a wooden peel, give it a final stretch for more area, and launch into the oven.
Bake about 90 seconds to two minutes at 850; when the bottom is done, lift the pizza toward the top heat (doming) for extra browning on top.