Canotto Style Neapolitan Pizza

Interesting facts:

1. Traditionally, type "00" flour is used for baking Italian pizzas. It is characterized by a high degree of fineness and purification, that is, a low content of mineral residues called ash. As a result, the finished baked product is crispy on the outside and soft and fluffy on the inside.
2. Tipo 1 flour is enriched with wheat germ and contains more protein (~14 g/100 g) than most type 00 flours. Its addition (maximum 20% of the weight of the whole flour) improves the elasticity of the dough, increases the ability to absorb water and enriches the taste and appearance. In its absence, I recommend using whole wheat flour.
3. Flour strength ("W") is a parameter showing the ability of flour to absorb water and retain carbon dioxide. Stronger flour contains more gluten, which translates into greater elasticity and the ability to proof for longer. This makes the finished pizza easy to digest and the flavor more complex.
   • Flours with a strength of W240-260 (~12g protein) can mature for up to 24 hours
   • Flours with a strength of W270-310 (~13g protein) can mature for up to 48 hours
   • Flours with a strength of W320-360 (~14g protein) can mature for up to 72 hours
4. The addition of olive oil is undesirable in certified Neapolitan pizza. Nevertheless, I recommend not omitting it. In a home oven, olive oil improves the color, crispness of the crust, and texture of the dough.
   
5. The temperature of the dough during the kneading process plays a key role. It should not exceed 25°C (77°F). This is the ideal temperature for forming the gluten mesh.
6. The process of rising itself is divided into several stages. Rising in a "block", which is the entire dough prepared in the recipe, and rising in balls, which is after the dough has already been dividedi. In addition, there are two environments in which the dough rises.
   • Rising at room temperature ("RT" - 20-22°C/68-72°F)
   • Rising at controlled temperature ("CT" - fridge 4°C/39°F)

Kneading the dough:

1. Prepare all the ingredients. Remember to use flour with the right strength. For a 48-hour proofing process as in this recipe, you will need a flour with a strength of W270-310 (e.g. Caputo Pizzeria, Caputo Nuvola, Petra 5063, Pasini Verde, 5 Stagioni, Polselli Vivace).
2. Mix salt, 1 tablespoon of flour and yeast in water. The water used to knead the dough should be cold.
3. Kneading the dough by hand, slowly add the flour and finally the oil. Knead the dough for about 10-15 minutes.
4. When kneading the dough in a mixer, start with the flour. Then slowly add the starter, kneading the dough at slow speed. In the final stage, add the olive oil. Knead for about 10 minutes.
5. Turn the finished dough block out onto a countertop. Knead it slightly, fold it under itself and form a ball.
6. Cover the kneaded ball with a bowl and let it rest for 30 minutes.
7. Once this is done, again turn the dough over by folding it under itself, form a ball and let it rest for a second time (another 30 minutes).
8. Cover the formed dough with a large bowl and leave it to rise on the countertop according to the guidelines below.
9. The process of proofing can be divided into several stages (see trivia above). In this case, rising at room temperature "RT" should fit in 12 hours, and rising in the refrigerator "CT" should take a maximum of 36 hours.
10. Depending on how much time you have on the day you make the dough, I recommend two maturation paths. The difference is in the time it takes for the dough to mature in the "block" and the time it takes to mature in balls. In Path One, you form the balls on the very first day (step 2), while in Path Two you don't form the balls until the second day (step 4). 
11. Path 1:
    • Block "RT" - 5 hours of proofing
    • Balls "RT" - divide into balls and set aside for 2 hours
    • Balls "CT" - up to 36 hours in the refrigerator
    • Balls "RT" - 5 hours of proofing
12. Path 2:
    • Block "RT" - 2 hours of proofing
    • Block "CT" - 12 hours in the refrigerator
    • Block "RT" - 1 hour of warming at room temperature
      
    • Balls "RT" - divide into balls and set aside for 2 hours
    • Balls "CT" - up to 24 hours in the refrigerator
    • Balls "RT" - 5-6 hours of proofing
13. Path one is simpler, but requires more time on the first day. Path two by taking a longer time to mature in the block will make the edges of the dough more plump.
14. When you have completed raising the dough in the block (in path one in step 2, in path two in step 4), divide the dough into balls. It is a good idea to weigh portions of the dough. Each ball in this recipe should be 280 g (~10 oz.). When forming the balls, try to stretch and roll the dough to the center. The result should be a smooth and springy ball.
15. Store the kneaded dough, as well as the balls at each stage, in airtight containers.
16. Continue to follow the steps of your chosen path. Storing whether the whole block or already finished balls in the refrigerator or at room temperature.

Baking:

1. In the final stage, the balls will slowly rise as they come to room temperature.
2. In the meantime, prepare the sauce. Crush the tomatoes with salt and a few leaves of fresh basil. Use your hands or vegetable mill. I also recommend adding 1 teaspoon of olive oil.
3. Drain the mozzarella and cut it first into ~1cm (0.5 inch) thick slices, then into stripes.
4. Prepare the rest of the ingredients of your choice (e.g. peppers, onions, salami, nduja sausage).
5. Set a baking stone (preferably one made of granite) or a pizza tray 5-8cm (2-3 inch) away from the top heating element of the oven.
6. Set the oven to the highest temperature with the top grill option. Preheat the oven about 40-60 minutes before baking.
7. Shape the risen dough balls one at a time and stretch on a countertop generously dusted with flour. I personally recommend semola (not semolina) or rice flour.
8. The secret of canotto pizza is plump, airy edges. To achieve them, you need to force air from the center to the edges of the balls. You should feel the air moving in the dough towards the edges.
9. The next step is to stretch the dough to the desired size (~30cm/12 inch). Carefully pull the dough over the knuckles and gently stretch leaving the edges intact.
10. Coat a pizza peel with semola. Transfer the stretched dough onto it. Gently coat it with tomato sauce. Arrange the rest of the ingredients. Lightly brush the edges with olive oil and grate about 1 teaspoon of Parmesan or other hard cheese on top of the pizza.
11. Place prepared pie on a preheated stone and bake for about 2-4 minutes (the time depends on the temperature of the preheated oven).
12. It is best to transfer the baked pizza to a wire rack and let it cool for about 2 minutes.
13. Some ingredients such as fresh basil, rucola, mortadella or prosciutto crudo should be added after baking.
14. Neapolitan pizza is very difficult to prepare. The canotto style adds to the difficulty level, and a regular home oven doesn't make the task any easier. In this recipe I have not been able to explain in detail all the concepts and methods. If you have any doubts, I encourage you to comment. I will be happy to answer any questions.