PIZZA COMBO METHOD like in a Neapolitan pizzeria, a simple and tasty recipe, Neapolitan pizza with a cooking method in the pan and then with a grill.

Delicious combo method pizza, ideal for dinner, very soft and tasty with a high edge, the best technique for a Neapolitan pizza like in a pizzeria with handmade dough and slow rising in the fridge.

The combo method pizza recipe is very simple, the double cooking allows for a very satisfying result, it cooks well below and above but in two stages, first on the stove then in the oven under the grill.

In this way, you get a Neapolitan pizza like the one from the pizzeria and of course you can also stretch it all out to avoid the crust if you don’t like it.

It’s perfect for the whole family, you can top it as you like, it was really excellent.

Follow me in the kitchen today there’s the combo method pizza!

Difficulty: Very easy
Cost: Very cheap
Rest time: 15 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

You can increase the yeast if you prefer to reduce the rising times a bit.

28 oz all-purpose flour (Caputo red for leavened dough)
3 cups water
0.035 oz fresh yeast
0.28 oz salt
2.1 cups tomato puree
1.3 lbs fiordilatte cheese

Preparation

Dissolve the yeast in half of the water in a large bowl.
Add part of the flour and mix, continue alternating water and flour in 3-4 rounds.
Finally, add the salt and work the dough a bit in the bowl by folding it.
That is, take the dough from one side and bring it to the center and continue turning around a couple of times.
Turn the dough ball upside down and let it rest in the fridge for 11 hours.
The next day, take the dough out of the fridge and divide it into 6 pieces, they are about 8.8 oz each.
Make two rounds of folds for each loaf then close them underneath, place them on two oiled baking trays, spaced apart and let them rest for 4-5 hours.
After the time has passed, slightly heat an oiled pan if you want to prepare the classic Neapolitan pizza with the high edge, stretch the loaves starting from the center inside the pan.
Push the dough with your fingertips towards the edge by turning around to widen the loaf, or stretch as you prefer.
Season it with tomato puree, cheese, and oil.
Cook for 10 minutes, check the bottom, it should not burn but be golden.
Meanwhile, turn on the oven grill to 482°F as soon as the pizza is cooked, move it to the oven tray and cook for another 10 minutes.
If you have a baking stone, heat it in advance.
In this way, you can cook 6 pizzas in less time, while you bake the first pizza, cook the second one and so on.
Bon appétit
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Pizza combo method like in a pizzeria

Pros: aesthetically yes, it resembles Neapolitan pizza, with this dough it is very light and pleasant.

Cons: it is a bit crunchy due to the double cooking first in the pan and then with the grill, you need to roll it out directly in the pan because the dough is very soft.

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