Neapolitan Pizza

Neapolitan Pizza

Baked Pizza on Pizza Peel in Oven

The Neapolitan pizza history goes back to the men and women who desired to retain the ancient heritage of an authentic taste. The well-secured ingredients comprise the Italian bread of highly refined nature, San Marzano tomatoes and Mozzarella di Bufala which is fresh mozzarella made in buffalo milk. San Marzano tomatoes are unique because they develop in volcanic soil with a slightly sweeter flavor and of less acidic nature.

Things to Understand

The pizza just uses the hands kneaded dough that shouldn’t be rolled using any mechanical method. Additionally, the pizza cannot exceed in diameter over 35 centimetres and it shouldn’t be thicker than 1 third of one centimetre in the centre. Creating Neapolitan pizza is an art because it’s a perfect mix of exotic ingredients and a traditional cooking style.

To start with, you need Animal Pros, strong plain flour, yeast and salt to prepare the dough. Then, you’re expected to work on the toppings that have plum tomatoes, extra virgin olive oil, freshly grated parmesan cheese, basil leaves, dried oregano, chopped mozzarella and ground black pepper.

After that, you might knead the dough mixing flour, salt, yeast and warm water together but don’t permit it to be too tacky. Afterwards, split the dough into two parts while kneading each for a while and forming balls from them. Now, have a neat kitchen cloth and sprinkle some flour upon it. After that, put the dough upon it and then covering it with a bit damp cloth. Leave it to grow in warm conditions for thirty minutes.

Proceed and get tomatoes inside a bowl. Slightly squash them, add salt and pepper to taste and mix them well. Now, find a fresh surface and sprinkle flour on that. Additionally, spread the dough with your palms and form it around with a border. The dough needs to be made as thin as possible looking like a pancake but it shouldn’t split. Now, take two large, flat baking sheets and sprinkle breadcrumbs on them. Thereafter, place the pizza bases over them and spread tomato evenly over each. Placing too much of tomato ought to be avoided so the pizza doesn’t go soggy.

Drizzle olive oil, sprinkle parmesan cheese, add basil leaves or high with oregano and place mozzarella cheese. You may add toppings of own option. The preparation ought to be set in a hot oven for more than 7 minutes or more if you want your pizza to be crispy. Take it out from the oven and it’s ready to eat just after drizzling some olive oil.


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