Pizza From Naples - {Pizza Alla Neapoletana}

Recipe Ingredients

1/2 oz	14g	Fresh yeast
		= (or 1 package active dry yeast)
1 cup	237ml	Minus 2 tbspns lukewarm water
2 cups	125g / 4.4oz	Unbleached all-purpose flour
1		Salt - plus
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Olive oil
2 1/2 tablespoons	37ml	Olive oil
3 tablespoons	45ml	Ripe tomatoes - peeled, quartered (large)
		= (or 6 canned San Marzano tomatoes,
		Drained)
6 oz	170g	Mozzarella - coarsely grated
3		Anchovies in salt - rinsed, boned,
		And drained
1 1/2 tablespoons	22ml	Capers - drained
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Minced fresh oregano

Recipe Instructions

Preheat oven 450 degrees.

Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.

Pass tomatoes through food mill using smallest holes into small bowl. Set aside.

When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil.

Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve.

This recipe yields 4 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B53) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.