Neapolitan-Style Pizza "pizza alla napoletana"
How to make Neapolitan-Style Pizza Recipe "pizza alla napoletana" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt
for the topping:
1 1/3 lbs. (600 g) crushed tomatoes
1 lb. (500 g) buffalo mozzarella, thinly sliced
1/2 bunch fresh basil
salt
extra-virgin olive oil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt.
Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let the dough rise again, covered with lightly oiled plastic wrap in a warm room, until it has once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).
Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, 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 dough rounds on a baking sheet. Season the crushed tomatoes with a pinch of salt and a dash of olive oil, and spread it over each flattened pizza dough. Arrange the mozzarella slices over the pizzas.
Bake in the oven at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown. As soon as they come out of the oven, garnish with the fresh basil leaves.
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| Neapolitan-Style Pizza "pizza alla napoletana" |
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