Pizza Caprese - how do we make this Pizza

In this video I show you how to prepare my version of the Pizza Caprese. At the end we bake a Pizza Caprese.
Link for the Tomato Sauce: • Original Neapolitan Ta...
Link for Stretching: • How to Stretch the Piz...
Link for Baking in a normal Kitchen Oven: • The perfect Pizza out ...
Link to the NO KNEAD Dough: • Pizza Dough NO KNEAD -...
Link to the Real Pizza Napoletana: • Real Neapolitan Pizza ...
Toppings for a Pizza Caprese:
About 275-290g pizza dough
Tomato sauce
Parmesan Cheese
1-2 fresh Tomatoes
About 10 fresh Basil leaves
100g (Buffalo) Mozzarella
Preparation:
Cut the tomatoes and the mozzarella into thin slices. Wash the basil.
Stretch the pizza dough on a Neapolitan way. Press the air from the center towards the crust.
Add tomato sauce to the base and grate fresh parmesan cheese over it. Add some olive oil.
Bake the pizza.
Top the pizza with basil, mozzarella and tomatoes. Finally, again some olive oil. If you want, you also could add some sweet balsamic acid.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen

[@prscrystalized3706]

I am still not getting the rise that I want on my dough, around the crust. Any suggestions? I make a poolish (170 and 170 flour and water), leave it in the fridge, but for the final 340 to 190 (two bases) flour to water and about 1/3gram of yeast, I am still not getting the oven rise

[@PizzaandMore-English]

Hi, please tell me the whole process including the times and the temperature. The hydration, the detailed information about the used flour and the oven temperature. Then I can try to give you any advice.
Regards Juergen

[@prscrystalized3706]

@@PizzaandMore-English Hi there! The poolish I make uses Type00 flour 170g, the same weight of water and 1/3 gram yeast. It sits an hour or two at room temperature, then into the fridge overnight. The final dough contains another 30g water, 10g himalayan salt, and 170g additional Type00 flour for about 60% hydration. After an hour rising it sits in the fridge (overnight) with a little olive oil to stop the top drying out, is seperated into two (I get two 10-inch pizzas) once at room temperature and goes into my Ariete 909 (which I understand at max is around 400 degrees). Perhaps even then a higher temperature oven is needed to get the big rise?

[@Pizza-And-More]

@@prscrystalized3706 Hello, the oven shouldn’t be the problem. But I think it is too less yeast. You could use for the Poolish 0,02g, let the Poolish raise at room temperature. Then for the refreshing use again 1,2g of yeast. The amounts are for dried yeast. Because your total leavening time is not too long, so more yeast is required.

[@prscrystalized3706]

@@Pizza-And-More Thanks! Will give it a try with the next batch.