- Flour500 Gram(s)whole wheat
- Baker's yeast15 Gram(s)
- Olive Oil3 Cup(s)
- Sugar1 Teaspoon(s)
- Mozzarella250 Gram(s)
- Tomatoes500 Gram(s)
- Water2 Cup(s)
Here we give you the recipe of the famous Neapolitan pizza dough . The Naples pizza dough, yet simple to make, requires patience and precision! A unique dough of its kind, baked in the oven, soft and crispy at the same time that will delight your taste buds.
Preparation of the condiments
First thing we do is to mix the salt in 2 tbsp with lukewarm water. Then, in a bowl, mix the yeast, salt water and sugar. Let it stand 10 to 15 min until the air bubbles appear.
Creating the dough
Meanwhile, sift the flour, then add it to the previous mixture with the olive oil. Mix and knead by hand, then add water until the dough comes off the hand and can spread.
Cover the terrine and let the dough rise for about 1 hour (the dough should be doubled in volume).
After standing, flatten the dough, knead it again and roll out a circle 35 cm in diameter. Place the dough on an oiled baking sheet.
Adding cheese and tomatoes to the Neapolitan pizza
Wash the tomatoes and immerse them in boiling water for 2 min, peel them and then mash them with a fork.
Distribute the tomato puree on the dough, add a spoon of olive oil, salt and oregano. Put in a hot oven th.8 (240 ° C) for about 20 minutes.
Meanwhile, cut the mozzarella into small cubes and let it drain in a colander to remove the excess milk from it.
Arrange the mozzarella on the pizza and return to the oven for 15 min.
Serve hot with hot oil.
A thin and crispy pizza garnished with slices of fresh tomatoes, basil, oregano, garlic, anchovies and melting mozzarella.