A fabulous, authentic tasting pizza Napoletana turns out perfect every time. The dough is crispy and better than what you’ll get at most pizza places.With the rising popularity of Pizza, isn’t it best to have knowledge of its various types and flavors? More importantly, how great will it be to learn how to prepare one directly from your kitchen for friends and family? Well, even though it looks sophisticated from the outside, it is a straightforward procedure that will be quick to grasp. Here is how to prepare a popular type: Pizza Napoletana.
First off, it is important to note that all Pizza doughs are prepared almost similarly. What differs, however, is the basic toppings and fillings. Let’s get down and prepare one of these famous flavors, shall we?
The main ingredients for the Pizza Napoletana flavor are plum tomatoes, basil leaves, oregano leaves, garlic and kosher salt. The basic ingredients for the basic Pizza dough will include dry yeast, extra-virgin olive oil, Italian flour, sugar, and salt.
MAKING DOUGH FOR PIZZA NAPOLETANA
Now that you have the ingredients for both the topping and the dough, you should start the preparation. As a useful trick, kick off the preparation with doing the dough first to save your precious time. To do this, mix dry yeast with warm water, and sugar to taste, stirring well for complete combination. Leave to settle until this mixture is foamy. From here, add salt and some olive oil with a portion of flour, and thoroughly combine by mixing well with your hands. By now, the mixture will become slightly sticky. Transfer it to a light-floured surface and knead for at least five minutes or until smooth and elastic. On the other hand, slightly oil a bowl and transfer the ready dough to it, and coat the dough with more oil. Cover with a cook towel and let it rise.
When the pizza dough is ready to bake, punch it down and roll it out into two balls then place it onto a lightly oiled baking sheet. It is at this time that you can shape it to your desired shape. Spread the tomato sauce & sprinkle dry oregano & garlic. Bake 5-10 minutes in the oven ( 200 C).
Here, present your delicious Pizza Napoletana to your loved ones. Enjoy!!!
- Fresh yeast-50 gm or dry yeast - 1 tbsp.
- Warm water- 400 ml / 1½ cup
- Italian bread flour "00"- 28 oz or 3½ cup
- Sea salt-1 tsp.
- Sugar- ½ tsp.
- Olive oil- 4-6 tbsp., plus extra for greasing
- FOR THE SAUCE
- Tomato passata- 1 cup
- Fresh tomatoes ( chopped) -1
- Garlic cloves( minced)- 3
- Dried oregano- 1 tbsp.
- Dried basil - ¼ tsp
- Ground black pepper- ½ tsp.
- Olive oil- 4 tbsp.
- Fresh basil leaves-18-20
- Mix the yeast with water, sugar & salt, then allow to settle for 10 minutes until foamy. Add in the remaining ingredients ( flour & olive oil) & knead energetically together 10-15 minutes to make a soft dough.
- Divide the mixture into 2 portions,each should stretch to a length of about 25 cm without snapping.
- Transfer the balls to two large oiled bowls and place in a warm place to rise for 1 hour or until it has doubled in size.
- In a medium pan heat 4 tbsp. olive oil, add a fresh tomato and saute 2-3 minutes,then pour the tomato passata, stir in dried oregano, dried basil & the minced garlic. Season with salt and ground black pepper. Cover and cook 5-7 minutes. Remove from the heat and allow to cool.
- Preheat the oven to 220 C/ 425 F and lightly oil the baking sheet.
- When the dough is ready to be baked, roll each piece thinly and transfer to the baking sheet.
- Cover with the tomato sauce, leaving a border of about 1- 2 cm around the edges.
- Sprinkle olive oil and a little ground black pepper.
- Bake 5-10 minutes until the border of pizzas is crisp and dry underneath.
- Serve immediately with fresh basil leaves.
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PIZZA NAPOLETANA RECIPE
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