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Pizza Nearly Napoletana

A reasonable take on making a Neapolitan pizza in a domestic kitchen

There are various types of pizza across Italy, the one most folk know is the Pizza Napoletana. Other regions use plain flour, and even strong flour, but in Naples it is 00 grade flour. Do whatever toppings you fancy - just keep them sparse, and NO pineapple!

INGREDIENTS

500g 00 flour

2 tsp salt

1.5 tsp dry active yeast (less if it's instant dry yeast)

300ml warm water

Toppings

It's up to you, but here are a couple of possibilities:

1. Pizza rosso: good tinned tomatoes, mixed with salt and basil; mozzarella

2. Pizza bianca: thinly sliced potatoes; rosemary; mushrooms; mozzarella


pizza bianca

Watch the video


METHOD

  • Mix the flour, yeast, water & salt

  • Turn onto a floured board and work it into a ball, kneading for 10-15 minutes. If you're feeling mad, go for 20!

  • Cover with a damp cloth or clingfilm and leave to rise for 1-2 hours

  • Turn out the dough onto the floured surface and punch out the air

  • Roll it into a large ball and cut into 4

  • Roll the portion around to form a ball, pick it up and start stretching the outride of the dough back around itself, turning the ball as you do so. Gently stretch the dough and keep working it - rotating it as you stretch it, always keeping a ball shape

  • It will gradually become silky smooth. Pinch the stretched seam together and set the ball down on the seam side

  • Cover with a damp cloth and leave for an hour or more

  • After they have risen again, put any balls you're not using in clingfilm and in the fridge; remember to bring them up to room temperature for about an hour before using

  • Turn your oven up as far as it will go. If you have a pizza stone, put it in, if not, put a baking tray in the oven

  • Flatten the dough ball into a disc, pressing gently with your fingers from the middle out to the edge, this will create a lip around the circumference

  • Gently stretch the dough out, turning it as you go. Be careful not to tear it

  • Put your toppings on the pizza

  • Carefully slide a spatula (if you have one large enough) or some flat, thin board or sheet under the pizza, and slide the pizza onto the [now very hot] stone or baking tray

  • Depending on your oven, about 6-10 minutes should do it. If it's not quite right, adjust your timing for the next one!

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