Neapolitan Pizza by @sulaimanmpatel

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    Neapolitan Pizza by @sulaimanmpatel
    Course Main Dish
    Cuisine Italian
    Servings
    Ingredients
    Course Main Dish
    Cuisine Italian
    Servings
    Ingredients
    Instructions
    1. Heat the Water in the microwave to 43 Degrees C Add the Sugar. Mix. Add the Yeast. Mix. Let it rest - about 10 minutes - until the mixture is foamy.
    2. Add the Water and Olive Oil to the Dry Mixture. Make sure to mix all ingredients together until the dough comes togethe
    3. Knead the dough for about 15-20 minutes. Dough is fairly sticky
    4. Once ready, split the dough into 250g balls - for thin base - and 300g to 350g for thick base - and cover. Allow to rise until at least double in size. Coat the top of the dough and the container with oil. Allow to rest for 90 mins to allow the yeast to grow
    5. After the 90 minutes, the dough can be used or put in the fridge to be used after an hour or the next day. Once risen, press down the dough.
    6. Place into the fridge for at least 1 to 2 hours or overnight for the dough to relax - the longer, the more the flavour
    7. If placed in the fridge, remove dough from the fridge an hour or 2 beforehand to allow the dough to relax. Heat oven to 220 deg C
    8. When ready to use, carefully remove the dough and place on a floured surface, flour the top of the dough and press down the dough starting from the centre and moving to the edges. Make sure to maintain the air pockets around the edge (airy crust). Stretch the dough to the required size. I do not roll the dough out as it deflates the air in the crust
    9. Place the tomato sauce on the stretched out dough, making sure it does not go too close to the edge. Cover with Mozarella Cheese. Add any additional fillings. Optionally, drizzle with Olive Oil and bake for about 8 minutes until done. You can optionally use a Baking Stone to bake the pizza.
    10. Alternatively, you can pre-bake the base with or without the tomato sauce for about 3 to 5 minutes

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