Soft and Simple Neapolitan Pizza Recipe
Unlike other pizzas, true Neapolitan pizza does not have vegetarian or non-vegetarian toppings. Cheese, pizza sauce, and a few herbs make up the majority of the ingredients.
Make sure to use refined wheat flour while making the base of your pizza if you want to have a genuine Neapolitan pie, and bake it for 60 to 90 seconds at 700 to 1000 °F.
Here's a recipe for authentic Neapolitan pizza:
Ingredients:
For the dough:
- 4 cups Tipo 00 flour (or all-purpose flour)
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 ½ cups warm water
- 1 can (14 ounces) San Marzano tomatoes (or any high-quality canned tomatoes)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra-virgin olive oil
- In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
- In a large mixing bowl, combine the Tipo 00 flour and salt. Make a well in the center and pour in the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead it for about 10-15 minutes until it becomes smooth and elastic. Form the dough into a ball.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours until it doubles in size.
- Preheat your oven to the highest temperature it can reach. If you have a pizza stone, place it in the oven to preheat as well. It's important to get the oven as hot as possible for a Neapolitan-style pizza.
- In the meantime, prepare the sauce by crushing the San Marzano tomatoes by hand in a bowl. Add the minced garlic, olive oil, salt, and pepper. Mix well and set aside.
- Once the dough has risen, punch it down to release any air bubbles. Divide it into equal portions. Roll out each portion into a round pizza shape of about 10-12 inches in diameter. The edges should be slightly thicker than the center.
- If using a pizza peel, sprinkle it with flour or semolina. Place the rolled-out dough on the peel.
- Spread a thin layer of sauce onto the dough, leaving a small border around the edges. Add slices of fresh mozzarella cheese.
- Carefully transfer the pizza from the peel onto the preheated pizza stone in the oven. If you don't have a peel, you can place the pizza directly on a baking sheet lined with parchment paper.
- Bake the pizza in the preheated oven for about 8-10 minutes, or until the crust is puffed up and lightly charred in spots.
- Remove the pizza from the oven and top it with fresh basil leaves. Drizzle a little extra-virgin olive oil over the top.
- Repeat the process with the remaining dough and toppings.
- Let the pizza cool for a few minutes before slicing and serving.
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