Neapolitan pizzas are normally baked in wood-fired or commercial ovens that reach temperatures up to 700F that results in a thin and crackly crust with a bubbly, open crumb. Home ovens can’t get as hot, but the Challenger Bread Pan’s heat retention capabilities mimics that of a wood-fired oven to help the crust bake up quickly without drying out and becoming tough. Brushing the crust with oil keeps the dough moist, allowing the crust to rise fully as it bakes.
Combine the water and active starter in a large mixing bowl. Stir until the starter has dissolved. Using a spatula or your hands, stir in the whole wheat flour until it’s fully incorporated. Fold the remaining flour and the salt in until all of the flour is hydrated. Cover the bowl with a dough cover and let the dough rest for 1 hour.
The dough should look smoother and feel less tacky after the rest period. Knead the dough inside the mixing bowl for 5 to 10 minutes or until the dough is smooth and extensible. Transfer the dough to your clean, lightly-oiled proofing box. Let the dough rise for 3 to 4 hours or until your dough looks bubbly, well risen, and feels airy.
Turn the dough out on a clean, lightly floured surface. Using your bench knife, divide the dough into four equal portions. Working with one portion of dough at a time, shape the dough by tucking the edges under and rounding it into a tight, smooth topped ball. Repeat with the remaining portions.
Place the shaped dough back into your proofing box nestled next to each other to give them support and allow them to rise. Place the covered proofing box in the refrigerator for an overnight cold proof.
Take your proofing box out of the refrigerator and let your dough come to room temperature. Preheat your oven to 500F with the top rack 6 inches away from the heat source and position the other rack on the lowest position with the Challenger Bread Pan bottom on top. Prepare your toppings.
Place one portion of dough on a lightly oiled work surface. Starting from the center, flatten and spread the dough out with your fingertips until you form a 8.5 by 11-inch rectangle, leaving a 1-inch border. Make sure to de-gas the center but not the edges of the dough. Transfer the dough on top of a piece of pre cut parchment paper.
Brush the edges of the dough with garlic oil. To top your pizza, spread a thin layer of sauce onto the dough. Spread an even layer of cheese over the sauce and place your desired toppings on top.
With the dough on the parchment, carefully slide the assembled pizza on a pizza peel or overturned baking sheet. Take the Challenger Bread Pan out of the oven and gently slide the pizza inside.
Bake the pizza on the bottom rack for 4 minutes. Turn the broiler on, place the Challenger Bread Pan with the pizza on the top rack. Broil the pizza for 4 to 5 minutes or until the cheese looks bubbly and the crust is browned to your liking. Transfer the pizza onto a wire rack.
Set the oven to 500F once more and wait until the oven comes up to temperature before proceeding. Repeat with the remaining dough portions.
Pizza is best enjoyed freshly baked. Store any leftover slices wrapped in aluminum foil in the refrigerator for up to 3 days. To reheat, broil the pizza on high for 2 minutes.
Approximately 7 hours plus overnight proof and 1 hour for baking
Approximately one 1 1⁄2 pound loaf (750g)
Less than 30 minutes hands-on time plus 48-hour cold retard in the refrigerator
Approximately two 10” x 12” pizzas (250mm x 300mm)
30 minutes hands-on, 4-6 hr bulk, 8-12 hour overnight cold retard, 40-45 minute bake
Two 750g loaves
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