Ultimate Italian Pizza Showdown
From a YouTube video Watch the original
Ingredients
- For Neapolitan Pizza
- 512 grams filtered water
- 3-4 grams instant yeast
- 800 grams double zero flour
- 16 grams fine sea salt
- 24 oz can San Marzano tomatoes
- 2 cloves garlic
- 35 ml extra virgin olive oil
- Buffalo mozzarella
- Fresh basil
- For Roman Altalio Pizza
- 432 grams warm water
- 7 grams instant yeast
- 600 grams bread flour
- 12 grams fine sea salt
- 30 ml extra virgin olive oil
- 24 oz can crushed San Marzano tomatoes
- 4 cloves garlic
- 2 oz diced pancetta
- 1 onion
- Fresh thyme
- 170 grams button mushrooms
- Pepperoni
- 2.5 cups low moisture mozzarella
- 3/4 cup Parmigiano Reggiano
Instructions
- Prepare Neapolitan Pizza dough, proof, shape, and top with tomato sauce, mozzarella, and basil. Cook in a preheated pizza oven at 800-850°F for 90 seconds.
- Make Roman Altalio Pizza dough, proof, shape, and top with sauce, cheese, mushroom-onion mix, and pepperoni. Bake at 500°F for 20-25 minutes.
- Enjoy the unique flavors and textures of both pizzas, appreciating the distinct characteristics of each style.
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