Perfect Canotto Pizza recipe
Do you love Neapolitan pizza but can’t get enough of the light, fluffy, and delicious crust? Then you’ve come to the right place! Canotto pizza is a take on the Neapolitan pizza with an even taller, lighter, and better crust. Not only does it look spectacular, but you’re in for a real treat! Baking canotto pizza is easy, and this article will explain everything you need to make the perfect pie.
Servings 6
Equipment
- Kitchen scale
- Pizza Peel
- pizza oven or pizza steel
- proofing box or air-tight containers
- dough scraper optional
- stand mixer optional, but reccomended
Ingredients
Ingredients for the poolish
- 450 g pizza flour
- 450 g room temperature water
- 0.2 g active dry yeast
Ingredients for the main dough
- 450 g pizza flour
- 180 g room temperature water
- 22.5 g fine sea salt
- 0.7 g active dry yeast
Instructions
Poolish
- Pour water into a mixing bowl, dissolve the yeast and gradually add the flour while mixing .
- Cover the bowl and leave it to ferment for 14-18 hours at room temperature.
Main dough
- Transfer the poolish to a stand mixer together with the water and yeast and let it run at the lowest setting for a minute. Then, gradually add the flour until it's well combined.
- When the flour is fully incorporated, turn up the mixer to medium-high and let it run for 10 minutes.
- A couple of minutes before the dough is done, add the salt.
- Let the dough rest for 15-30 minutes to make it more extensible and pliable. Then fold it up into a nice, round ball.
- Place the dough in a rising container or bowl covered in plastic wrap, and leave to ferment in bulk for 2 hours at room temperature.
- Take the dough out from the rising container, and divide it into 6 dough balls of 250g. Each dough ball will create one, canotto pizza.
- Place the dough balls in a proofing box, or in individual, air-tight containers, and leave to ferment for another 8 hours at room temperature.
Stretching and topping
- Prepare a small pile of flour, then take out one dough ball and carefully move it to the file of flour.
- Gently press the center of the dough using the tips of your fingers, turn the dough, and repeat on the other side. Make sure the entire surface of the pizza is covered in flour so it doesn’t stick to the countertop or your hands.
- Move the pizza to the countertop and keep pressing the center until you have a flat, even base. Just make sure to leave a rim of around 1 inch (2.5 cm) of edge.
- Continue by carefully stretching the dough, rotate, and repeat until the pizza reaches around 8-9 inches in diameter (80% of the final size).
- Finally, add tomato sauce, cheese, and your favorite pizza toppings. Just make sure to leave the rim alone!
Baking
- Preheat your pizza oven to 800°F (430°C).
- Carefully move the topped pizza to your pizza peel and scratch to its full size of 10-12 inches (25-30 cm), and slide the pizza into the oven.
- Let the pizza bake for around 90 seconds, until the crust is tall and nice, and starts to brown.