Neapolitan Pizza |
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-makes 2 large or 3 medium pizzas
Neapolitan pizza is defined by its pillowy, chewy crust, its droopy center and perfect flavor lend by mildly sweet and sour San Marzano tomatoes. It is unique and recognizable at first glance - its blistery rim (cornicione), a circular puddle of red sauce (sugo) dotted with white melted Buffalo mozzarella and fresh green basil leaves - like the flag of Italy painted all over a lightly charred piece of dough.
Ingredients for Neapolitan Pizza
For the dough
450g Tipo 00 flour
50g whole-wheat four
10g salt
2 teaspoons instant dry yeast
335ml lukewarm water
Semolina, for sprinkling
For sauce
200g tinned San Marzano tomatoes or good tomato passata
salt & pepper, a good pinch each
1 x tablespoons extra virgin olive oil, & extra for drizzling
Topping for Margherita
Extra virgin olive oil, for drizzling
Freshly grated Pecorino or Parmesan (use about 1-2 tablespoons per pizza)
1 x ball fresh Buffalo mozzarella (use about 85g per pizza)
A few fresh basil leaves
Topping for Parma Ham (Prosciutto) & Rocket
Extra virgin olive oil, for drizzling
1 x ball fresh Buffalo mozzarella (use about 85g per pizza)
Freshly grated Pecorino or Parmesan (use about 1-2 tablespoons per pizza)
4 x slices of Parma ham (per pizza)
Handful of rocket (per pizza)
Juice of ½ lemon
Special equipment
Pizza baking trays OR pizza stone & peel
Oven
Spray bottle filled with water
450g Tipo 00 flour
50g whole-wheat four
10g salt
2 teaspoons instant dry yeast
335ml lukewarm water
Semolina, for sprinkling
For sauce
200g tinned San Marzano tomatoes or good tomato passata
salt & pepper, a good pinch each
1 x tablespoons extra virgin olive oil, & extra for drizzling
Topping for Margherita
Extra virgin olive oil, for drizzling
Freshly grated Pecorino or Parmesan (use about 1-2 tablespoons per pizza)
1 x ball fresh Buffalo mozzarella (use about 85g per pizza)
A few fresh basil leaves
Topping for Parma Ham (Prosciutto) & Rocket
Extra virgin olive oil, for drizzling
1 x ball fresh Buffalo mozzarella (use about 85g per pizza)
Freshly grated Pecorino or Parmesan (use about 1-2 tablespoons per pizza)
4 x slices of Parma ham (per pizza)
Handful of rocket (per pizza)
Juice of ½ lemon
Special equipment
Pizza baking trays OR pizza stone & peel
Oven
Spray bottle filled with water
Recipe |
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Note: If using a proper high heat pizza oven at 480C, the cooking time will be less than 5 minutes.
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