AuthorMaggie BurjelCategoryFirst Courses, Main Courses, VegetarianDifficultyIntermediateCheck out Peppe's recipe to learn how to make the TRUE Napoletan Pizza at home!
Or why not come to make it in the Amalfi Coast with us? Check out our Cooking in Paradise on the Amalfi Coast trip and learn first-hand with Peppe all the tricks to make the best pizza you will ever have!
In a large bowl, dissolve the sugar and yeast in the water.
Add half of the flour, mix to a creamy consistency, then add the salt and continue mixing.
Add the other half of flour to the dough and continue kneading until it becomes completely smooth.
Add the olive oil, and knead it into the dough.
Leave the dough to rest, covered with plastic wrap, for about 30 minutes then place in the fridge from a minimum of 12 to a maximum of 24 hours.
Cut the dough in 4 equal pieces (each should weigh a little over 0,5 pound)
Shape each piece into a round ball. Cover with plastic wrap and a kitchen towel.
Leave to rise until the dough becomes double in size.
Pass the tomatoes through a food mill or a strainer, and season with the oil, oregano, salt, and basil.
Chop the mozzarella in small cubes and place in a sieve to drain off the excess milk. Prepare all your toppings, remember that if you are using ingredients such as caramelised onions or pancetta you will need to cook it first.
Pre-heat the oven at 260°C (500°F)
When the dough is ready, shape again into the traditional round, flat shape, using your hands and finger tips, or according to the size and shape of your cooking sheet give it the shape you prefer. Make sure you make the crust of the pizza thicker.
Grease the cookie sheet either with olive oil or lard place the dough on top of it.
When the dough is on the cookie sheets, spread the sauce, or the toppings. Remember if it’s white pizza ( no tomato sauce) you need to brush with olive oil before adding the veggies or the sugar, otherwise the dough will be dry.
When the oven reaches 260°C (500°F) place the cookie sheet with the dough on the bottom of the oven not just the lower rack.
After a few minutes (you need to stand by the oven and check) lift the dough with a spatula, and if it’s crust is golden on the bottom, change the oven to broil and put the pizza on the upper shelf. This will allow the top of the pizza to cook since the bottom is done.
IMPORTANT! Stand by the oven. Don’t get distracted. It broils very quickly, and it could burn.
When the top is cooked, remove from the oven, add the mozzarella and return to the oven on the middle shelf but not to broil. Just set the oven to 200°C (400°F). You just want to melt the cheese.
Remove when the cheese is melted.
Let stand for 5 minutes. Cut with scissors and serve immediately.
Cook the other pizzas in the same way making sure the oven is always at the right temperature.
Ingredients
Directions
In a large bowl, dissolve the sugar and yeast in the water.
Add half of the flour, mix to a creamy consistency, then add the salt and continue mixing.
Add the other half of flour to the dough and continue kneading until it becomes completely smooth.
Add the olive oil, and knead it into the dough.
Leave the dough to rest, covered with plastic wrap, for about 30 minutes then place in the fridge from a minimum of 12 to a maximum of 24 hours.
Cut the dough in 4 equal pieces (each should weigh a little over 0,5 pound)
Shape each piece into a round ball. Cover with plastic wrap and a kitchen towel.
Leave to rise until the dough becomes double in size.
Pass the tomatoes through a food mill or a strainer, and season with the oil, oregano, salt, and basil.
Chop the mozzarella in small cubes and place in a sieve to drain off the excess milk. Prepare all your toppings, remember that if you are using ingredients such as caramelised onions or pancetta you will need to cook it first.
Pre-heat the oven at 260°C (500°F)
When the dough is ready, shape again into the traditional round, flat shape, using your hands and finger tips, or according to the size and shape of your cooking sheet give it the shape you prefer. Make sure you make the crust of the pizza thicker.
Grease the cookie sheet either with olive oil or lard place the dough on top of it.
When the dough is on the cookie sheets, spread the sauce, or the toppings. Remember if it’s white pizza ( no tomato sauce) you need to brush with olive oil before adding the veggies or the sugar, otherwise the dough will be dry.
When the oven reaches 260°C (500°F) place the cookie sheet with the dough on the bottom of the oven not just the lower rack.
After a few minutes (you need to stand by the oven and check) lift the dough with a spatula, and if it’s crust is golden on the bottom, change the oven to broil and put the pizza on the upper shelf. This will allow the top of the pizza to cook since the bottom is done.
IMPORTANT! Stand by the oven. Don’t get distracted. It broils very quickly, and it could burn.
When the top is cooked, remove from the oven, add the mozzarella and return to the oven on the middle shelf but not to broil. Just set the oven to 200°C (400°F). You just want to melt the cheese.
Remove when the cheese is melted.
Let stand for 5 minutes. Cut with scissors and serve immediately.
Cook the other pizzas in the same way making sure the oven is always at the right temperature.