This is the original recipe to make Neapolitan pizza; the crispy texture of the dough will delight you, and its flavor will be incomparable thanks to the ingredients we suggest in this recipe for making original Neapolitan pizza.
250 milliliters tomato purée, for the pomodoro sauce
3 tomatoes
50 grams onion
2 grams basil
10 grams garlic
30 milliliters olive oil
10 grams salt
5 grams ground pepper
200 grams fresh Mozzarella cheese, for the Neapolitan pizza
4 anchovy fillets
10 leaves fresh basil leaf
3 grams dried oregano
Preparation
20 mins
40 mins
Low
For the dough: sift the flour into the mixer, add pinches of salt and sugar, then the yeast, and mix.
At low speed, gradually incorporate the water. Keep kneading until you obtain an elastic, smooth dough that pulls away from the bowl of the mixer.
Grease a baking dish, place the dough inside, spread a little oil over the dough to prevent a crust from forming, and cover with a damp cloth or plastic wrap. Let the dough rest for 30 minutes or until it doubles in size.
For the pomodoro sauce: cut the tomatoes into quarters, remove the seeds, and cut into small cubes.
Finely chop the garlic, mash it, and obtain a puree.
Remove the basil leaves and set aside.
Heat a little olive oil, and sauté the onion, garlic puree, diced tomatoes, and add the tomato puree, cook until the tomatoes are soft, season with salt and pepper, and add the basil leaves. Let it cool.
To shape the Neapolitan pizza: lightly flour the table and roll out the dough to about 1 cm thick, cut the dough to the size of your baking tray, and shape the edges.
Add the pomodoro sauce, cut the cheese, and place the slices over the sauce, add whole anchovies, place the basil leaves, and sprinkle with oregano.
Bake at 200°C for approximately 35 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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