Neapolitan pizza

 

Recipe : Neapolitan pizza (NOT authentic)

Crust recipe: 

1 package of active dry yeast (about 1 tbsp)

1/4 cup warm water

1 tsp sugar

1 and 1/4 cups water

3.5 cups white bread flour (OO would be the best)

1/2 tsp salt

1 tbsp extra virgin olive oil

Place the 1/4 cup warm water into a jug or bowl and sprinkle the yeast on top. Mix well and then add the sugar. Mix again and set aside for about 5 - 10 minutes. 

After this time, the mixture should have increased in volume and become foamy. If it doesn't, you may have dead yeast and will have to try again with a new package. 

Place the flour and salt in a large mixing bowl and add the yeast mixture, the water and oil. Mix together well with your hands until you have a ball of dough that is neither too sticky or falling apart, (add more water or flour as needed). It should leave the bowl fairly clean when it is the right consistency. 

Remove from the bowl and knead on a floured surface, stretching and pounding with your knuckles for about 10 minutes. This is time consuming and can make your wrists hurt, but it is necessary and will give you a better pizza, so time yourself, think of an enemy and go for it! When the dough is sufficiently smooth and elastic, place it back into the bowl, (spread a little oil inside first), cover with a tea towel and store in a warm area for about 1.5 - 2 hours until it has doubled in size. 

Once the dough is ready, punch it down with your fist and knead again for another 5 minutes, (not so long this time). All this kneading and rising will help your dough become light and airy and thin and crispy once baked.

Let it rise again for about 30 minutes and then it's finally ready.

Recipe : Tomato sauce

a little oil (Extra virgin is best)

1 can of plum tomatoes (San Marzano if you can find them)

1 tsp of dried oregano

1 bay leaf

salt and pepper

1/2 tbsp fresh basil, torn into small pieces

Heat the oil in a pan over medium heat and add the tomatoes, oregano and bay leaf. Reduce heat to low and let simmer for about 40 minutes until thick and fragrant. Crush the tomatoes with your wooden spoon and add the salt and pepper to taste and the basil. Stir well and remove from the heat. Let cool slightly.

For the pizza:

dough

tomato sauce

Other ingredients:

1 tbsp oil

10 small tomatoes, sliced

1 ball of mozzarella cheese, sliced quite thinly

1 tbsp fresh basil, torn into pieces

Preheat the oven to 475oF

If you have a pizza stone or pizza baking dish, roll your pizza dough to about a 1/4 inch thick on a floured surface and cover the stone or dish. If you don't have one, anything fairly flat will suffice. (I used to use a shallow baking dish turned upside down and placed the pizza on top). If the dish is not non stick, lightly oil and flour first. Brush the dough all over with the oil, then spread with the tomato sauce evenly. Dot the tomatoes all around, followed by the mozzarella and the basil, sprinkling a little oil over the basil to prevent it burning. Bake for about 12 - 15 minutes until the mozzarella is melted and golden in patches and the crust is cooked through and crisped.