Doppia Mozzarella Recipe

Activate yeast & mix

In a small bowl, combine lukewarm water (95–105°F / 35–40°C) with the active dry yeast and optional 1/4 tsp sugar. Stir and let stand 5–7 minutes until foamy. In a large bowl or stand mixer bowl, combine 3 cups flour and 1 1/2 tsp fine sea salt. Make a well in the flour, add the foamy yeast mixture and 1 tbsp olive oil.

Knead dough

Mix with a wooden spoon or use dough hook on low until combined, then knead by hand on a lightly floured surface or with the mixer on medium for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is too dry, add water 1 tsp at a time; if too sticky, add flour 1 tsp at a time.

First rise

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours, or until doubled. For more flavor, refrigerate for 12–24 hours (retard fermentation) and bring back to room temperature before shaping (about 1 hour).

Divide & rest

Punch down the dough, divide into two equal portions for two 10–11-inch pizzas (or keep whole for one large). Shape each portion into a tight ball and let rest, covered, for 30–45 minutes to relax the gluten before stretching.

Prepare tomatoes

Crush the canned San Marzano tomatoes by hand or pulse 1–2 times in a blender for a slightly chunky texture. Do not over-blend; you want a fresh crushed tomato consistency.

Season sauce

Transfer crushed tomatoes to a bowl. Stir in 1/2 tsp fine sea salt, 1 tsp extra-virgin olive oil and 1/4 tsp dried oregano if using. Taste and adjust salt. Optionally, tear in 4 fresh basil leaves and stir gently. Use the sauce raw on the pizza (traditional Neapolitan method) or simmer very briefly (2–4 minutes) to warm through and concentrate flavors—cool before using.

Preheat oven / stone

Position an oven rack in the top third of the oven (or center if using a very hot home oven). Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes with a pizza stone or steel on the rack. If using a pizza oven, preheat according to manufacturer's instructions to ~800–900°F for a true Neapolitan char.

Prepare mozzarella

Drain the fior di latte mozzarella well. Pat dry with paper towels. Tear the 10 oz into medium pieces for the first cheese layer. Tear the additional 6 oz into slightly larger pieces or thin slices for the second 'double' layer so you get distinct pockets of cheese and extra stretch.

Stretch dough

On a lightly floured surface or a peel dusted with semolina, gently press and stretch one dough ball from center outward with your fingers to form a 10–11-inch round, leaving a slightly thicker rim (cornicione) about 1/2–3/4 inch. Avoid using a rolling pin to preserve the airy rim.

Sauce the base

Spoon about 1/3 to 1/2 cup of the prepared San Marzano sauce onto the stretched dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving the rim untouched.

Add cheeses (double mozzarella)

Scatter the first 10 oz torn fior di latte evenly over the sauced base. Then add the second 6 oz torn/sliced fior di latte to create a double layer—distribute so some areas have more and some less to allow for browning and blistering. Finish with a light shower (about 1/4 cup) of finely grated Grana Padano, focusing toward the center but leaving some exposed sauce and crust for charring.

Bake

Transfer the pizza to the preheated stone/steel (or into the pizza oven). Bake at 500–550°F for 7–10 minutes in a home oven, or 60–90 seconds in a wood-fired pizza oven at very high heat, until the crust is puffed and leopard-spotted and the cheese is melted and slightly blistered. Rotate halfway if necessary for even browning.

Finish & garnish

When the pizza is out of the oven, immediately drizzle 1 tsp extra-virgin olive oil around the crust and over the cheese, sprinkle the remaining torn fresh basil leaves, and add a small pinch (about 1/4 tsp) of cracked black pepper if desired. Let rest 1–2 minutes, then slice and serve.