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Saturday, 9 March 2013

Pizza Napoletana Recipe

The best pizza was and still is the simple Neapolitan, an invention now protected by its own trade association that insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough and the strict use of a wood-fired oven, among other quality stipulations. With just a few ingredients -- dough, tomatoes, olive oil, salt and basil (the marinara pizza does not even contain cheese) -- the Neapolitans created a food that few make properly, but everyone enjoys thoroughly.Here the recipe for you...

Ingredients :
  •     Pizza dough -- 1 recipe
  •     Peeled whole tomatoes, drained -- 1 (14-ounce) can
  •     Olive oil -- 1 tablespoon
  •     Oregano -- 1/2 teaspoon
  •     Salt and pepper -- to taste
  •     Fresh buffalo or cow milk mozzarella, sliced into thin rounds -- 1 pound
  •     Olive oil -- for drizzling

Method :

    1. Make the pizza dough according to directions. Set a pizza stone in the oven and preheat to 500°F.

    2. Put the tomatoes through a food mill or pulse them lightly in a food processor or blender., leaving them a little chunky. Stir in the 1 tablespoon olive oil, oregano, salt and pepper.

    3. On a lightly floured work surface, roll the dough one-half of the dough into a 13-inch round. Transfer the round to a floured pizza peel. Spread about 1/2 cup of the tomato sauce over the dough, starting in the middle and working in a circular motion outward. Leave a 1-inch border around the edge of the dough.

    4. Lay half of the mozzarella slices evenly over the pizza, sprinkle it with salt and pepper and drizzle with a little bit of olive oil.

    5. Slide the pizza onto the pizza stone and bake until cheese is melted and the crust is cooked through and browned, about 7 to 9 minutes.

    6. Remove from oven, cut into pieces and serve immediately. Repeat with remaining dough.

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