Pizza Neapolitan recipe

Pizza is the traditional culinary specialty of Naples. Since February 14, 2008, the name "pizza napoletana" is protected at the European level by the label "traditional specialty guaranteed". It is often said that Neapolitan pizza has no inventors, neither fathers nor bosses, but is the fruit of the genius of the Neapolitan people ".


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Neapolitan pizza (tomato, mozzarella, anchovies, capers, oregano)

Makes 2 pizzas 30 cm (12 in) in diameter with a thick crust

Preparation time: 25 minutes
Cooking time: 10 to 15 minutes
Waiting time: 1 hour

Ingredients of the dough:
300 ml warm water
3 cups (450 g) all-purpose flour (+ extra for kneading the dough)
2 teaspoons (10 ml) instant yeast (quick release) of "Fleischmann's" * or 25 g of fresh yeast (previously activated for 10 minutes in warm water)
1 teaspoon (5 ml) fine salt
2 tablespoons (30 ml) extra virgin olive oil

Garnish :
350 ml tomato San Marzano * diced with juice (canned)
2 chopped garlic cloves
1 teaspoon (5 ml) dried oregano
A pinch of salt
2 tablespoons (30 ml) extra virgin olive oil
120 g mozzarella cheese
2 tablespoons (30 ml) grated Roman cheese or Parmesan cheese
12 anchovies (in olive oil with salt)
1 tablespoon (15 ml) capers (drained)
Dried oregano

Method:
1. In a large bowl, combine flour, baking powder and salt. Add warm water and oil and mix until a ball is obtained, add flour if the dough is sticking.

2. Knead the ball on a floured surface for 8 to 10 minutes until it is firm and does not stick on your hands and on the work surface. Place in a lightly oiled bowl (large enough to double in size). Cover with a damp cloth and put in a warm place (on top of a warm oven off or at 200 ° F). Let the dough rise for 1 hour.

3. Preheat the oven to 400 ° F (205 ° C). Divide the dough into 2 and lower the first ball using a rolling pin (or stretch with your hands) to form a 30 cm (12 inch) round, if dough sticks, add a little flour.

 4. Place the dough on an oiled baking sheet (you can also use parchment paper on your baking sheet to prevent the dough from sticking). Repeat for the other ball of dough. Use the dough immediately or wrap with plastic wrap and refrigerate.

5. To make the Neapolitan pizza, mix the diced tomatoes, chopped garlic, oregano, salt and 1 tablespoon of olive oil and garnish each dough with half of the mixture. Then top each pizza with half the cheese, 6 anchovies, half a tablespoon of capers and a pinch of oregano.

6. Bake on the bottom rack of the oven in the baking tray or directly on a pizza stone for 10 to 15 minutes or until the crust is golden brown and the filling is bubbling.

7. Take the pizzas out of the oven and garnish with a drizzle of olive oil and serve.

Conservation:
The dough wrapped in plastic wrap is stored for 12 hours in the refrigerator. You can also freeze it.

* I use instant yeast (quick release) of 'Fleischmann's', it is a very active yeast that mixes with dry ingredients.

* San Marzano tomatoes are Italians' favorite, they are appreciated for their incredible sweetness, their firm flesh and they are not acidic. You can also use another variety of canned tomatoes and add a little sugar, so you can approach the taste of tomatoes in San Marzano.
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