Pizza Neapolitana

Submitted by enr on 18 May 2010
4 and 1/2 cup chilled flour
1 tbsp salt
10 g yeast
1/4 cup olive oil
1-1 and 1/3 cup cold water
300 g of peeled tomatoes (canned)
250 g feta cheese Mozzarella
1 tin of anchovies (100 g)
5-6 fresh basil leaves
1/2 tbsp salt
1/2 tbsp sugar
200 g canned dried tomatoes in olive oil
To prepare the dough mix flour and salt. Make a well and add dissolved in a little cold water yeast. Add olive oil and knead dough, gradually add water until all flour is kneaded in a smooth and sticky dough. The dough turns on floured surface and knead a few minutes. Divide into 4 portions flourt and knead lightly. Then inserted into plastic bags for the refrigerator. Leave to stand and slowly rise for the night, but could remain in the refrigerator up to 3 days. The dough out of the refrigerator two hours before to prepare pizza. During this time, it slightly increases its volume. To form the dough is taken to lightly floured hands stretched in the air with circular movements (or roll). Once the form is ready for other products. chopped tomatoes put in a pan, add half a teaspoon freshly ground black pepper, ½ teaspoon salt and fresh basil and boil until the sauce reaches the required density. Pizza dough brushed with olive oil and tomato sauce. Top pieces are arranged mozzarella and anchovies. For more flavor can add chopped dried tomatoes canned. Pizza bake 10-15 minutes in preheated oven. Sprinkle with fresh basil. Serve hot with chilled white wine. For the authentic taste the pizza is baked on hot plate or baking, which is inserted in the oven.
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18 May 2010