Napolitana pizza. Order Your Delivery or Carryout Meal Online Today! Discover Deals on the Pizza You Deserve with Papa Johns®. Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese.
This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. When you've had the best pizza in Naples Italy, it's hard to go back. You know in the movie The Matrix when Neo is allowed to pick the blue and red pill, a choice between blissful ignorance or truth? You can have Napolitana pizza using 12 ingredients and 13 steps. Here is how you cook it.
Ingredients of Napolitana pizza
Prepare 500 g of bread flour (or 00 fine flour).
You need 300 ml of water.
It’s of Stach of instant yeast (8 gr).
Prepare 10 g of salt (experiment to taste).
It’s 20 g of olive oil (optional).
It’s of Sauce.
You need 200 g of Tin of best canned tomato you can get.
You need of Dried oregano.
It’s Teaspoon of salt.
Prepare 1 of glove of garlic.
Prepare 1 tablespoon of brown sugar (optional).
It’s of Dried chilli flakes (optional).
Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Once you've tasted Neapolitan pizza, you'll never go back. Get Neapolitan Pizza Recipe from Food Network. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.
Napolitana pizza instructions
Mix the yeast in 50 g of water taken from the 300 prepared water. Let it work it magic for few mins..
Mean while mix the rest of the water with flour, olive oil and salt until a dough is starting to form..
After roughly 5 mins of mixing ad the raminder of water with the yeast. And mic for few more minutes..
Form a ball with your dough, and let it rest for at least 30 minutes putting a plastic cover or a damped towel..
After the dough is rested and might doubled in size, form balls of of the dough (200 g) each. This should make a 9 inch pizza..
Cover the dough balls and rest for at least 2 hours. Preferably 4 – 6 hours..
Flour you hand and start stretching the dough balls, and putting your favorite toppings..
Preheat your oven at max heat with pizza stone inside..
Place the pizza using wooden pizza peel on a pizza stone..
It'll take approximately 3-6 minutes to cook depending on how hot your oven can get, and how close to the fire you pizza can be positioned in it..
Your pizza should have crispy thin leopard crust, and beautiful charred edges. Enjoy!.
For the sauce: just crush the tomatos to your liking of structure..
Add in the oregano, salt and sugar and crushed garlic and mix well. Add dried or fresh basil (optional). You sauce is ready..
His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller. Located in little Italy, Pizzeria Napoletana was originally a small bar. Pizza is a passion for Neapolitans and for us this passion has grown over the years and throughout generations. Today the third generation is still preparing pasta and pizza with as much love and respect for our family traditions. This Neapolitan Pizza Dough can be used to make pizza bases, calzone and also different types of bread.
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