Neapolitan pizza je traditional recipe for products made in professional ovens (pizzeria, pizzeria), and intended for end consumers.
We have prepared for you recipe for Pizza Napolitana, which must be baked in a wood-fired oven. Pizza is one of the most popular dishes and recipes in the world.
Pizza Napolitana - Recipes and Cookbook online
Pizza Napolitana is a traditional recipe for products made in professional ovens (pizzeria, pizzeria), and intended for end consumers.
- 600 g of white flour
- 300 ml of water
- 10 gr of salt
- 200 g of tomato sauce
- 200 g of mozzarella
- basil
- 2 cloves of garlic
- olive oil (extra virgin)
- 25 g of fresh yeast
- Origan
- Preparing the dough: pour water into a deep bowl and add 10% of the total amount of flour. Add about 10 g of sea salt (or regular). Add 5 g of dry or fresh yeast. Mix well. While mixing gently, add the rest of the flour. This part of the process should take about 10 minutes.
- Knead the resulting dough for about 20 minutes, very lightly. The dough should be sticky and flexible to the touch. The best pizza flour should absorb 50-55% of water by weight. The flour for the preparation should be the equivalent of white flour type 00, which is used in Italy. Complete preparation should be done without overheating the dough.
- Remove the dough from the preparation bowl, and leave it on the table for 2 hours, covered with a damp cloth. Thus, the dough will not harden and will retain the necessary moisture. After 2 hours of aging, divide the dough into parts of 180-250 gr. Individual balls of dough, leave to ferment for another 4-6 hours, at room temperature,
- After the second fermentation, roll out the dough, so that it is circular in shape, and raise the edges, so that their thickness is no more than 1-2 cm.
- Add 60-80 g of tomato sauce or fresh tomatoes, finely chopped, to the dough base. , starting from the center outwards. Add mozzarella cheese, shredded with your hands, over the tomatoes. Add fresh basil leaves if desired. Pour 5 g of extra virgin olive oil in a circular motion from the center to the outside. Add oregano to taste.
- Traditionally, pizza (pizza) is baked in a wood-fired oven at a temperature of 485 C. Baking should not take more than 60-90 seconds. The pizza is ready when the tomatoes become thick and consistent, the mozzarella cheese is melted, and the basil, garlic and oregano give off a strong smell and aroma, and are not burnt.
- Serve warm. Pour over a few drops of quality extra virgin olive oil if desired.
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