Pizza Napolitana
Neapolitan Pizza, originating from the vibrant city of Naples, began as a local street street food. This classic pizza is called the Margherita - named after Queen Margherita. It is made with fresh dough and garnished with San Marzano tomato sauce, mozzarella cheese, a drizzle of extra-virgin olive oil, and fresh basil. The pizza is baked at high temperatures in a wood-fired brick. Pizza in Italy is also garnished with Prosciutto or arugula and shrimp, grilled sausage and broccoli, and even Nutella. The Pizza Neapolitan is a prized part of UNESCO!!!
- 1 liter Water (warm)
- 25 grams Yeast
- 30 grams Extra Virgin Olive Oil
- 1.5 kilograms '00' Flour
In a large bowl, mix the yeast in the warm water until fully dissolved. Add the salt and olive oil.
Add the flour, a little at a time and start to mix by hand until you have a smooth and elastic dough.
Cover with a damp kitchen towel and let rise in a warm place for 2 hours.
Divide the dough into smaller balls, about the size of a fist and work briefly to make into round balls. Cover and leave on a floured surface to rise for about an hour.
Now, your dough is ready and can be used for the next 5 hours. Flatten the ball into a circle and stretch to form a thin disk. Add toppings as desired.
In a wood-burning oven (about 300 °C) cook for about 2 ½ minutes. In a regular oven (highest temperature 280 °C) for about 10-15 minutes.
Variation: If you prepare the dough a day in advance, use less yeast. For this recipe use 5 g of yeast and allow to rise at least 8 hours.