Neapolitan Pizza Recipe:
What is Neapolitan pizza?
Neapolitan pizza is pizza prepared in the manner that was first popularized in Naples, Italy. What it means to be “genuine” can vary widely, just like any great food. After tasting some of what is regarded as the best pizza in the world in Naples, Alex and I discovered the following features of Neapolitan pizza:
Simple flavors: Margherita and Marinara were the only two options offered at Da Michele, our favorite Neapolitan pizza establishment. Tomatoes, mozzarella, and basil make up the pizza margherita, while tomatoes and garlic are all that’s in the pizza marinara. In their simplicity, both were excellent.
Most Neapolitan pizzas are baked in a wood-fired pizza oven, which is 800 to 1000 degrees Fahrenheit, and have a soft, thin crust. Usually, the fire turns the crust black, puffing out the borders and making it quite thin in the middle.
Tomatoes in their purest form, mainly of the San Marzano variety, are used to simply spread the crust of Neapolitan pizzas. A straightforward sauce is used in the dish below to replicate the flavors we had in Naples.
Mozzarella is a world-class Italian cheese:
Buffalo or fresh mozzarella cheese is frequently used in Neapolitan pizza.
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How to make Neapolitan pizza dough:
The dough is the most important component of a Neapolitan pizza. For more than ten years, Alex and I have been perfecting our recipe. Some of the top pizza restaurant chefs in America, who themselves studied pizza in Naples, have taught us a few things as we’ve refined our dough formula.
Apply flour to Tipo 00:
The Italian flour that is used in Neapolitan pizza shops is known as Tipo 00 flour. It produces a gorgeous, flexible, and fluffy dough. Both your local grocery store and the internet carry it. If you can’t find it, you can substitute all-purpose flour and still produce top-notch pizza.
Put the dough in the fridge 2 to 3 days before baking (optional). If you can, store your pizza dough in the refrigerator for two to three days by sealing the container. This causes the dough to organically ferment and impart a rich, nutty flavor. This is optional, of course, as planning ahead isn’t always possible.
What kind of sauce should I use for Neapolitan pizza?
The majority of recipes for Neapolitan pizza call for sprinkling tomatoes directly on the dough. Neapolitan pizza is most frequently made with Italian tomatoes of the San Marzano cultivar. Nowadays, a lot of supermarkets in the US carry canned San Marzano tomatoes.
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However, Alex and I just learned an even better method for preparing tomato sauce that was more reminiscent of the sauce on our Neapolitan pizza. The use of tomato fire roasting! Right out of the can, they have an incredibly sweet flavor. With only five ingredients, this simple pizza sauce creates a flavorful sauce that brings to mind the best pizza in Naples, Italy.
Is it a part of Neapolitan pizza?
Indeed, and no! For what constitutes an authentic Neapolitan pizza recipe, there are many different perspectives, just like with any famous cuisine. In our opinion, basil is an absolute necessity for preparing pizza in the Margherita style.
Should basil be added to pizza before or after baking?
The solution is dependent on your oven. The bake time is simply one minute if you’re using a Neapolitan pizza oven. The fresh basil stays green because it’s just baking for a brief while. But you’ll need to bake the pizza for around 7 minutes if you’re using a regular oven. Fresh basil entirely blackens within that period. Therefore, if you’re using a conventional oven, remember to add the basil after baking.
- 1 pound of the Best Homemade Pizza Dough
- 13 cup Simple Pizza Sauce
- 3 oz. fresh mozzarella cheese (or approximately 34 cup shredded mozzarella)
- Kosher salt
- Two basil leaves
- Use the Best Pizza Dough recipe to make the dough (follow this video instruction for more). If making the dough ahead of time, according to the preparation guidelines in the recipe.
- I preheated the oven to 500 degrees Fahrenheit and added a pizza stone.Alternately, preheat your pizza oven (look at ours!).
- Make the pizza sauce from scratch.
- Cut the mozzarella into pieces that are 1/4 inch thick.
- Stretch the dough into a circle when the oven is ready; for directions, see How to Stretch Pizza Dough. Over the dough, spread the pizza sauce. Add mozzarella cheese on top. If the mozzarella cheese does not taste salty after tasting it, sprinkle the pizza with a little kosher salt.
- Include the basil leaves if you’re baking in a pizza oven. The basil leaves add after baking if using a normal oven.
- Transfer the pizza to the pizza stone on the pizza peel, then bake for about 7 minutes, or until the cheese has melted.
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