4 pizzas
Filetti
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fresh cherry or piennolo tomatoes, halved salted and drained for 10 min
- 90 g
- Fior di latte, diced and drained
- 70 g
- Garlic, thinly sliced
- 3.0 g
- Fresh basil
- 3.0 g
- Extra virgin olive oil
- 7.0 g
- Sea salt on the tomatoes
- 1.0 g
Total dough424 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Salt the halved tomatoes and let them drain on paper for ten minutes.
- Lay the tomatoes cut side up so the liquid evaporates instead of running into the dough.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Filetti is the summer pizza: fresh tomatoes halved and laid straight on the dough. Without sauce the base ends up drier and crisper, but only if the oven is properly hot.
Neapolitan tradition – the AVPN allows fresh pomodorini, but filetti as a pizza is not named in the disciplinare.
Topping order
- Fresh tomatoes, cut side up
- Fior di latte
- Garlic
- Olive oil
- Basil after the oven
Common mistakes
- Unsalted tomatoes straight on the dough, which soak the base.
- Too low an oven temperature – filetti needs a hot base to work.
Tips
- Piennolo del Vesuvio is the traditional tomato and takes the heat without collapsing.
- It works badly in a home oven below 275 °C (525 °F); make a marinara instead.
Variations
- Without cheese, as a fresh marinara.
- With bufala instead of fior di latte.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Filetti settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Tomatoes for pizza – San Marzano and the alternatives
- Baking temperature and time – from 250 to 485 degrees
- Wet pizza – water pooling in the middle
