Pizza margherita e pizza napoletana

Yield: 1 Pizza

Measure Ingredient
4 tablespoons Active dry yeast
3 tablespoons Salt
4¼ cup Flour (all-purpose)
½ cup Extra virgin olive oil
pinch Sugar
5 tablespoons Warm water
Garlic, chopped
Tomatoes, canned, peel/slice
Anchovy fillets
Fresh ground black pepper
Buffalo-milk Mozzarella
Tomatoes, canned, peel/slice
Fresh ground black pepper
Basil leaves, fresh, chop
Buffalo-milk Mozzarella



PREPARATION OF DOUGH: 1. Sprinkle the yeast and half the sugar on the warm water in a small bowl. Stir until yeast dissolves. Let stand until mixture is dubbly. 2. Put most of the flour and the salt into a medium bowl. Stir in the yeast mixture and oil and keep stirring until a smooth soft dough forms. 3. Knead on a floured surface, using as much of the remaining flour as necessary to form a stiff elastic dough. Place dough in a large greased bowl, cover and let rise in a warm place until doubled in volume (30 to 45 minutes) and not sticky.

While the dough is rising, prepare your topping sauce. 4. Punch down dough. Knead briefly on lightly floured surface to distribute air bubbles; let dough rest 5 minutes longer. 5. Flatten dough into circle on lightly floured surface. Roll out from center towards edges to form a flat round, then place in a greased 12-inch pizza pan.

Sprinkel dough with extra virgin olive oil. 6. Pour preferred topping over pizza dough and bake in oven preheated to 220C(450F) until golden brown (about 20 minutes). Cut into wedges and serve.

Similar recipes