Neapolitan pizza
For the test:
5-6 g of fresh yeast (or ½ packet of dry yeast)
800 g flour
1 tsp salt
1 tbsp. l olive oil (optional)
For filling:
400 g ripe tomatoes
4 tbsp. l olive oil
3 cloves of crushed garlic
300 g mozzarella (or cream)
A few fresh basil leaves
Salt, black pepper
Dilute the yeast in half a glass of warm water, mixing thoroughly. Put the flour in a slide, add salt and yeast. Stir, add a little water if necessary. The dough should turn out soft and elastic, but not stick to your hands. Knead the dough, sprinkling flour on the table from time to time.
Roll into a ball and put on the table. With a knife, make two cuts crosswise and cover with a clean cloth. Leave to approach in a warm place until the dough is doubled in volume.
Peel the tomatoes from the skin and seeds, grind them (but not to the state of gruel). Heat olive oil in a pan. Stew the tomatoes for 15 minutes or until the paste thickens. Add garlic, salt and pepper.
Preheat the oven to 250-290 degrees C. When the dough is ready, put it on the table and leave to approach another 5 minutes. Roll out with a rolling pin into a cake with a diameter of 30-35 cm, transfer to a greased baking sheet and evenly distribute the tomatoes on top. Add diced mozzarella cheese and drizzle with olive oil. Bake for 10-15 minutes until the edge of the pizza is golden and the mozzarella begins to melt. Garnish with several basil leaves.
For the test:
5-6 g of fresh yeast (or ½ packet of dry yeast)
800 g flour
1 tsp salt
1 tbsp. l olive oil (optional)
For filling:
400 g ripe tomatoes
4 tbsp. l olive oil
3 cloves of crushed garlic
300 g mozzarella (or cream)
A few fresh basil leaves
Salt, black pepper
Dilute the yeast in half a glass of warm water, mixing thoroughly. Put the flour in a slide, add salt and yeast. Stir, add a little water if necessary. The dough should turn out soft and elastic, but not stick to your hands. Knead the dough, sprinkling flour on the table from time to time.
Roll into a ball and put on the table. With a knife, make two cuts crosswise and cover with a clean cloth. Leave to approach in a warm place until the dough is doubled in volume.
Peel the tomatoes from the skin and seeds, grind them (but not to the state of gruel). Heat olive oil in a pan. Stew the tomatoes for 15 minutes or until the paste thickens. Add garlic, salt and pepper.
Preheat the oven to 250-290 degrees C. When the dough is ready, put it on the table and leave to approach another 5 minutes. Roll out with a rolling pin into a cake with a diameter of 30-35 cm, transfer to a greased baking sheet and evenly distribute the tomatoes on top. Add diced mozzarella cheese and drizzle with olive oil. Bake for 10-15 minutes until the edge of the pizza is golden and the mozzarella begins to melt. Garnish with several basil leaves.
Comments
Post a Comment