This is a classic recipe for home-made Pizza Napoletana. As the ovens we have at home usually don’t reach temperatures above 450 F (230 C), this recipe will need two ingredients: sugar and olive oil. This recipe yields 8-10 individual pizzas.
Ingredients
- 1.0 kg of lukewarm water
- 1.6 kg of flour (preferably 00)
- 50 g of salt
- 0.6 g of dry yeast
- 20 g sugar
- 50 g olive oil extra virgin
- 800 g of tomato sauce
- 700 g of sliced mozzarella
- 30-40 fresh basil leaves
Directions
– In a large bowl dissolve the salt in the water. Whisk together 0.8 kg of flour. Add the yeast, the sugar and the oil and stir. Add the remaining 0.8 kg of flour. Stir for about 5 minutes until the dough comes together. Turn the dough onto a lightly floured work surface a vigorously knead for about 20 minutes. Shape the dough into a ball and lightly oil the surface.
– Lightly oil the bowl and transfer the dough into the bowl. Cover with a damp cloth and let it rest for about 20 minutes. After 20 minutes divide the dough into 8 pieces of approximately 250 g each. Shape the 8 pieces into 8 balls. Lightly oil the surface of the balls, transfer them to a lightly floured working surface or tray, cover with a damp cloth and let it rise for 6 hours (until doubles their diameters).
– Place a pizza stone in the oven (on the top rack) and heat the oven at its maximum temperature for about 30 minutes.
– Prepare one pizza at a time by gently pressing a dough ball on a lightly floured surface. Using your fingers tips, gently press the ball to form a thick disk. Still using your finger tips, gently press the air from the middle of the disk to the border forming a thick rim (cornicione). At the same time gently stretch the disk to form a pizza the size of a dish (10-12 inches).
– Assemble the pizza by evenly spreading two table spoons (80 g) of tomato sauce, arranging some slices of mozzarella ( 70 g) and 3 leaves of basil. Drizzle with olive oil, transfer the pizza onto a lightly floured pizza peel. Transfer the pizza to the pizza stone and cook for 5 to 6 minutes.