Mōmō Pizzeria & Ristorante Recipe
At MōMō, our ever-evolving Chef-driven menu is fresh and unique. We use only the highest quality ingredients that are house crafted and locally sourced, (when they don't come straight from Italy). Our Neopolitan style pizza is made from Farina "00" Italian, wheat flour, hand tossed and baked in a stone hearth oven.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (not hot) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine Farina '00' flour and salt. Mix well to ensure the salt is evenly distributed.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Mix with a wooden spoon until a dough begins to form.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Pizza Assembly
- 6
Preheat the Oven
Preheat your stone hearth oven to its highest temperature (around 900°F or 480°C). If using a conventional oven, preheat to 500°F (260°C).
- 7
Prepare the Sauce
In a bowl, mix the crushed San Marzano tomatoes with salt and black pepper to taste. Set aside.
- 8
Shape the Dough
Once the dough has risen, punch it down and divide it into two equal portions. Shape each portion into a ball and let rest for 15 minutes.
- 9
Stretch the Dough
On a floured surface, gently stretch each ball into a 10-12 inch circle, maintaining a thicker edge for the crust.
- 10
Add Toppings
Spread a thin layer of the tomato sauce over the dough, leaving the edges free. Tear the fresh mozzarella into pieces and distribute evenly on top. Add fresh basil leaves and drizzle with extra virgin olive oil.
- 11
Bake the Pizza
Carefully transfer the pizza onto the preheated stone in the oven. Bake for 90 seconds to 2 minutes, or until the crust is golden and the cheese is bubbly.
- 12
Serve
Remove the pizza from the oven, let it cool for a minute, slice, and serve hot with extra basil and olive oil if desired.