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| Recipes Pizza Napoletana Italian |
Pizza Dough Ingredients
- 8 ounces of water
- 1/8 ounce yeast
- 1/4 ounce of salt
- 1 £ flour bread
- 1/6 cup olive oil
- 1/8 cup cornmeal
Tomato Sauce
- 2 ounces of salt beef or backfat
- 1 onion
- 2 cloves garlic minced
- 16 ounces fresh plum tomatoes crushed
- 4 ounces of tomato puree
- 8 ounces of beef stock
- 1 bay leaf
- A pinch of thyme
- 1/2 ounce of salt
Pizza Topping
- 4 cups sliced mozzarella balls
- Bunch fresh basil leaves
How to Make Recipes Pizza Napoletana
- Place the water in a large bowl or mixer with a dough hook. Dissolve yeast in water. Add the remaining ingredients except the cornstarch and mix on low speed until a ball is formed. Change to medium speed and less stirring for 1 to 2 minutes until smooth and elastic dough is formed.
- Remove the dough from the bowl, cut the dough into 2 parts, roll into a tight ball and place in a lightly oiled sheet pan, cover and let stand for at least 4 hours.
- Preheat oven to 425 degrees F. To make the sauce, place the beef salt in a large saucepot and make fat. Add the onion and saute until translucent. Add the garlic and saute until fragrant clear. Add crushed tomatoes, puree and stock to the pan and bring to the boil. Add the bay leaves, thyme, and salt and simmer for 1 1/2 hours. Remove the bay leaf, puree the sauce and adjust the seasoning.
- Once the dough is ready, the knee of each dough by hand until the dough around quarter-inch thick (you can use a rolling pin if it is more convenient). Add some tomato sauce over the dough. Crumb on mozzarella cheese, pizza place on sheet pan sprinkled with cornmeal and bake for 10 minutes then add the basil leaves and bake for a few minutes until crisp and golden. Pizza Napoletana, Neapolitan pizza From the Heart of Naples, Italy.
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