Pizza alla napoletana (neapolitan style pizza)

Yield: 8 servings

Measure Ingredient
Envelopes dry yeast
1½ cup Warm water; (approximately)
4½ cup Flour; sifted
1 teaspoon Salt
¼ cup Vegetable shortening
1 pounds Tomatoes; peel/chop/drain
1 pounds Mozzarella cheese; sliced thin
Fresh ground pepper
2 teaspoons Oregano; crumbled
2 tablespoons Olive oil



Dissolve yeast in ½ cup warm water. Place flour and salt in a large bowl and cut in the shortening. Make a well in the center and pour in the yeast.

Mix well, adding enough additional water to make a soft dough. Knead briefly on a floured board. The dough should be soft but smooth and elastic.

Form into a ball and place in a large oiled bowl. Turn once to grease both sides. Let rise in a warm place until doubled in bulk, about 2 hours. Punch down and pound lightly to deflate dough. Oil an 14" round pizza pan and pat and stretch the dough to fit the pan, leaving a ½" rim to hold the filling.

Spread the pizza with the tomatoes and cover with slizes of mozarella.

Sprinkle with salt and pepper to taste, oregano and olive oil. Bake in a thoroughly preheated 400F oven for about 30 minutes, or until the crust is golden brown and cheese is bubbly.

Serves 8.

Per serving: 540 Calories (kcal); 25g Total Fat; (41% calories from fat); 20g Protein; 58g Carbohydrate; 51mg Cholesterol; 510mg Sodium Food Exchanges: 3½ Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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