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Neapolitan Pizza Recipe

Neapolitan Pizza Recipe

Photographs : Alberto Rossi

Neapolitan Pizza Recipe

FOR THE DOUGH

  • 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups (375 ml) lukewarm water
  • 11/2 tsp. (4 g) active dry yeast for
  • 2-hour rising time, or 3/4 tsp. (2 g) for 5-hour rising time
  • 3 tsp. (18 g) salt

FOR THE TOPPING

  • 7 oz. (200 g) tomato purée
  • 14 oz. (400 g) tomatoes (preferably beefsteak or other ribbed variety), sliced or diced
  • 1 lb. 2 oz. (500 g) buffalo mozzarella, thinly sliced
  • 1/2 bunch fresh basil
  • Extra-virgin olive oil
  • Salt

Method :

  1. Put flour onto a clean work surface; make a well in the center. Dissolve yeast in the water. Gradually incorporate into flour until a loose dough forms; add salt.
  2. Knead dough until smooth. Cover with lightly oiled plastic wrap and let rise until doubled in volume (from 1 to 4 hours, depending on the temperature).
  3. Divide the dough into four portions and roll them into balls. Let them rise again until again doubled in size (from 30 minutes to 1 hour, depending on the temperature).
  4. Flour work surface; flatten each ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put the rounds on a baking sheet.
  5. Season the tomato purée with salt and a dash of olive oil, and spread it over each dough round. Top with mozzarella and tomatoes. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. Garnish with the basil leaves.

Preparation time : 30 minutes
Rising time : 11/2 hours–5 hours
Cooking time : 8 minutes
Difficulty : medium
4 Servings

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Source :
ACADEMIA BARILLA
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Pepperoni Pizza Recipe”