Where to buy ingredients

Dilute the salt in the water and then add 10-20% of the flour. Mix until now lumps left.
I like to keep 10-20 ml of the water and dilute the yeast in it.
Now add the diluted yeast to the dough and give it a quick mix.
Add the remaining flour in several steps. Knead until no lumps left and let rest for 10 minutes.
Now stretch and fold every 20 minutes (three times in total)
First fermentation at 25.5°C/78°F for 2 hours*
Second fermentation (bulk) at 9°C/48°F for 48 hours
Acclimatization for 2 hours.
Balled (~215g each, IMHO perfect size for Roccbox)
Third fermentation for 8 hours at 9°C/48°F
Fourth fermentation for 8 hours at 20-22°C/68-72°F
Ready to bake!

*I built a climate chamber for sausage fermentation which is not in use right now, so I use it to ferment the dough in a controlled climate.

I also keep track of the dough leavening process with a small graduated beaker. I put in 10 ml of dough. You can see here.
The floor temp was 420-440°C/790-825°F. Bake time was 90 seconds + 5 seconds dooming.
I applied 50-60g of sauce to the pizza.
I use half a mozzarella ball (62.5g). I break off chunks.
I use a very basic and cheap wooden peel for launching, which I dust with Semola Rimacinata di grano duro.

Toppings

Mozzarella fior di latte
San Marzano
Parmesan (fresh grated)
Fresh basil
(Oil)*

*For a true Neapolitan pizza, extra virgin olive oil is applied in a spiral movement. But since I add the oil already to the sauce, I skip this part sometimes. In my opinion, the flavour is better if the oil is added to the tomatoes.

Sauce

San Marzano (400g)
Salt to taste (2-2.5g)
Oil* (30-50g)

I make the sauce at least a few hours in advance, usually the day before. I store the sauce in the fridge and also apply the cold sauce to the pizza. I pour the leftovers in an ice-cube tray and freeze it.

*I use neutral oil. You can use extra virgin olive oil but I think the strong flavour of the olive oil ruins the fine aroma of the tomatoes.

Refs/Resources

Pizza Margherita: mozzarella or fior di latte? History or legend? - Enzo Coccia

Decent Roccbox Pizza from reddit.

Pizza Margherita.

https://www.youtube.com/watch?v=mDUjsK_cX8U&t=86s

Best looking Marg on Reddit

the_bread_code

45 points· 18 hours agoJust to give you some background - I have been baking pizza for around 15 years and started becoming obsessed by it when I was a small child, traveling to Italy with my parents. Pizza is so simple, but yet so good. Traveling to Naples really sparked my love for Italy and one of the best foods on this planet, Neapolitan style pizza. Thank you Italy.This pizza features a 24 hour fermented dough, San Marzano ground tomatoes, Mozzarella (Fior Di Latte), a bit of olive oil and a few basil leaves during the bake and a few after. All baked for around 70 seconds on a 450°C hot stone.The secret is having great ingredients and a good technique. You can find the recipe on my profile, I can't seem to link it here, I have it on github and also on YouTube. It's basically just flour, water, salt and little bit of yeast 🙏🏻, 60% water, 2% salt and around 0.05% of dry yeast. Done using baker's math. Wait until the dough doubled in size after around 16 hours likely, shape your balls, refrigerate them until the guests arrive. One hour before they arrive, take them out and shape them to balls again. Be gentle, don't degas your dough. Then form your pies and bake them.I feel I need to do a proper video on the whole process with all the details. Being a home-baker and doing this as a hobby, I don't have all the equipment like a stone oven, I don't have to do fancy pizza slapping techniques. All is a little simpler but also more complicated. There is already a tutorial on the dough on my YT channel, as well as a 1 hour version when I don't have time. I can share it with you in case you are interested. But I am quite unhappy with them lol, I want to make the 1 ultimate tutorial for home-bakers. Haha. Maybe if I have some time soon. I just feel there is too much BS around homemade pizza on the interwebs.Happy baking and thanks for all the positive vibes reddit.

Dough Refs

All refs

Biga no stress from Vito

Biga Ingredients

450ml water
1kg flour
5gr fresh yeast or 2gr dry yeast

Biga Process

Mix roughly in tray
1 hour room temp
24 hours fridge

Dough Ingredients

200ml Water
20g salt
1.5gr dry yeast!

Dough Process

Mix salt and water together then add to Biga
Once salt water is mixed with biga dissolve yeast and add.
Cover then rest 1hour (room temp)
Then ball (290-300g but thats too much - they made 6 or 9)i
Cover then rest 2 hours room temp

Biga V2 Vito

BIGA RECIPE: -600 gr flour -300 ml water -5 gr honey -5gr dry yeast Mix everything 2 hours room temperature then 48 hours in the fridge PIZZA DOUGH RECIPE: -biga all -15gr salt -spoon olive oil (if cook in home oven) -100 ml water Mix everything and keep 2 hours room temperature then ENJOY

Biga V3 Vito

BIGA RECIPE: 500ml. Water cold, 1kg. flour cold, 3gr. dry yeast PIZZA DOUGH RECIPE : All Biga, 1kg flour strong w320+, 1L. cold water, 60gr. salt, 3gr. Yeast

Pizza Dough Calculator

Pizza Dough Calculator | Städler Made

From Forum

Honestly haven't noticed that much of a difference, I did the exact same recipe as Forkish' biga recipe except I added more water to the pre-ferment and less to the final dough. Final hydration was still the regular 70%, it was easy to shape but not a notable difference to the other dough. Maybe teeny bit nicer to knead and pre-shape, I'll give it another go.

Poolish

250g Caputo Nuvola Super

250g water

0.2g instant yeast

Final dough

500g poolish

250g Caputo Nuvola Super

100g water

12g salt

With 02.g yeast the pre-ferment is left at room temperature overnight, and then another 6-7 hours of proofing of the final dough, and an overnight retard. So that's a total of 48 hours.

Other guy

1g dry yeast

250ml water

500g flour

plus

500g flour

400ml water

30g salt

half gramyeast