Authentic Neapolitan Pizza
Pizza is an old Italian recipe, a derivative of focaccia (known by the Romans) with tomato.
Category : Main dish
Cooking: 25 minutesPT25M
Pizza is a combination of focaccia and tomato with various ingredients. It is mentioned by Alexandre Dumas in 1844 in his stories.
The recipe for Neapolitan pizza Margherita was concocted in 1889 to please the Queen Margherita of Savoy (hence the name Margherita).
There are several options to achieve a Neapolitan pizza, even if it conforms to the authentic recipe considered part of heritage of the city. Use pizza dough or make yourself, use canned tomatoes or prepare yourself. For this recipe, we opt for a full preparation.
The most famous Neapolitan recipes are the Marina (tomato, garlic and oregano) and the Margherita (tomato, buffalo mozzarella and basil). In all cases is used olive oil.
The Associazione Verace Pizza Napoletana protects the Neapolitan Pizza name, so it must be given strictly in accordance with a recipe! However you can add anchovies and olives for a more balanced dish.
Oregano and garlic are optional if using mozzarella and vice versa.
There are several options to achieve a Neapolitan pizza, even if it conforms to the authentic recipe considered part of heritage of the city. Use pizza dough or make yourself, use canned tomatoes or prepare yourself. For this recipe, we opt for a full preparation.
The most famous Neapolitan recipes are the Marina (tomato, garlic and oregano) and the Margherita (tomato, buffalo mozzarella and basil). In all cases is used olive oil.
The Associazione Verace Pizza Napoletana protects the Neapolitan Pizza name, so it must be given strictly in accordance with a recipe! However you can add anchovies and olives for a more balanced dish.
Oregano and garlic are optional if using mozzarella and vice versa.
Ingredients
- Flour: 100g
- Tomato: 100g
- Mozzarella: 50g
- Yeast: 4g
- Oregano: 5g
- Basilisk: 10g
- Oil: 5g
- Garlic: 10g
- Salt:
Ustensiles
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Oven.
Preparation
Dough
Dissolve yeast in water.
Knead the dough by gradually adding water.
Add a large spoonful of oil and yeast.
The dough should be solid.
Let stand three hours, it will increase in volume.
Garnish
Peel tomatoes if possible.
Remove seeds.
Add salt and keep it in a colander.
Crush garlic and oregano and mix with tomato.
Add basil.
Pizza
Preheat oven to 220 degrees.
Knead the dough for a moment that has rested.
Make a circle of dough, flatten on a centimeter thick.
Put in a pie plate or directly on the oven bottom with a rim.
Oil the bottom in all cases.
Spread the tomato topping without touching the sides (the dough will shrink).
Lay slices of mozzarella on top.
The total thickness is 13 mm.
Serve
Hot (and not after a journey through the city!)