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Pizza Neapolitan

  Plain flour 500 Gram
  Dry yeast/25 gram fresh yeast 4 Teaspoon (Leveled)
  Salt 2 Teaspoon (Leveled)
  Olive oil/Vegetable oil 2 Tablespoon
  Sugar 2 Teaspoon (if using dry yeast)
  Lukewarm water 18 Tablespoon (1 cup plus 2 tablespoon)
For filling
  Ripe tomatoes 6 Large, blanched and deseeded
  Cheese 225 Gram, diced
  Canned anchovy fillets 8 , chopped
  Finely chopped marjoram/Oregano 1 Tablespoon
  Pepper 1⁄2 Teaspoon (Leveled)
  Olive oil 4 Tablespoon
  Cheese sauce 6 Tablespoon
  Black olives 4

1. Mix water and sugar, sprinkle yeast on top, leave for 20 minutes.
2. Sift together flour and salt in a large bowl. Make a well in the centre, fill with yeast mixture. Knead vigorously, adding a little water if necessary until the dough is smooth and elastic.
3. Roll into a ball, rub oil and put in a large oiled bowl. Cover with a piece of damp kitchen towel. Leave it to rise in a warm place for 1 hour until the dough has doubled in size. Unmould and knead again.
4. Divide the dough into 2 parts (if you are making large pizzas or into 4-6 if you are making small pizzas) make round balls.
5. Roll out each ball on a floured board into 1 1" circles or 5" in diameter for each small pizza. The edges of the pizza should be slightly thicker than the centre but not more than 1/4" in thickness. Brush with oil. You may use pizza ring to shape them.
6. Press a little the centre of the pizza with your fingers. Arrange tomato slices put 1-2 spoons of cheese sauce on top. Spread cheese cubes, anchovy fillets, oregano or marjoram and pepper. Cover with remaining cheese. Decorate with black olives.
7. Bake in a preheated hot oven 240°C-475°F-gas mark-9. Bake large pizza for 25-30 minutes and small pizzas for 15-20 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish

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Pizza Neapolitan Recipe