Authentic Neapolitan Pizza Recipe
Neapolitan pizza is a classic Italian dish that is known for its thin, chewy crust and fresh, flavorful toppings. It is made with a simple dough of flour, water, yeast, and salt, and is traditionally cooked in a wood-fired oven.
Ingredients:
* 600ml warm water
* 1kg 00 flour
* 30g salt
* 2g fresh yeast (or 1/2 teaspoon dry yeast)
* 1/3 cup pizza sauce
* 6 ounces fresh mozzarella cheese, sliced
* 1/4 cup grated Parmesan cheese (optional)
* 2 tablespoons extra virgin olive oil
* Fresh basil leaves, for garnish
Instructions:
1. In a large bowl, combine the water, flour, salt, and yeast. Mix well until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic.
3. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Preheat the oven to the highest setting, preferably 550 degrees F (290 degrees C). If using a pizza stone, place it in the oven to preheat.
5. Once the dough has risen, punch it down and divide it in half. Shape each half into a ball and let rest for 10 minutes.
6. On a lightly floured surface, roll out one of the dough balls into a 12-inch circle.
7. Place the dough circle on a lightly greased pizza peel.
8. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edge.
9. Top with the mozzarella cheese and Parmesan cheese, if using.
10. Drizzle with olive oil and season with salt and pepper to taste.
11. Carefully slide the pizza off of the pizza peel and onto the hot pizza stone or baking sheet.
12. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. Remove from the oven and garnish with fresh basil leaves.
14. Let cool for a few minutes before slicing and serving.
Tips:
* For a more authentic Neapolitan pizza, use a wood-fired oven. However, you can also cook the pizza in a regular oven.
* If you don’t have a pizza stone, you can bake the pizza on a baking sheet lined with parchment paper.
* Be careful not to overcrowd the pizza with toppings. Too many toppings will make the pizza soggy.
* For a crispier crust, preheat a baking sheet in the oven while it is preheating. Then, place the pizza on the hot baking sheet when you are ready to bake it.
Enjoy!