Ingredients
8 Servings
Original
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500 grams all-purpose wheat flour, for the dough
200 milliliters water
1 pinch table salt
1 pinch sugar
25 grams dry yeast
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
1.1 libras all-purpose wheat flour, for the dough
6.76 onzas líquidas water
1 pinch table salt
1 pinch sugar
0.88 onzas dry yeast
8.45 onzas líquidas tomato purée, for the pomodoro sauce
3 tomatoes
1.76 onzas onion
0.07 onzas basil
0.35 onzas garlic
1.01 onzas líquidas olive oil
0.35 onzas salt
0.18 onzas ground pepper
7.05 onzas fresh Mozzarella cheese, for the Neapolitan pizza
4 anchovy fillets
10 leaves fresh basil leaf
0.11 onzas dried oregano
3.77 tazas all-purpose wheat flour, for the dough
13.33 cucharadas water
1 pinch table salt
1 pinch sugar
2.06 cucharadas dry yeast
1 taza tomato purée, for the pomodoro sauce
3 tomatoes
3.51 cucharadas onion
1.33 cucharadas basil
1.33 cucharaditas garlic
2 cucharadas olive oil
1.63 cucharaditas salt
2.13 cucharaditas ground pepper
1.7 tazas fresh Mozzarella cheese, for the Neapolitan pizza
4 anchovy fillets
10 leaves fresh basil leaf
1.62 cucharaditas dried oregano
500 grams all-purpose wheat flour, for the dough
200 milliliters water
1 pinch table salt
1 pinch sugar
25 grams dry yeast
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
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
At the moment, this recipe does not have nutritional information.
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