Pizza From Naples Pizza Alla Neapoletana Recipes

NEAPOLITAN-STYLE PIZZA (PIZZA ALLA NAPOLETANA)

Neapolitan-Style Pizza (Pizza alla Napoletana) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories Cheese Tomato Bake Vegetarian Kid-Friendly Basil Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups warm water, about 70°F
1 (1/4-ounce) envelope active dry yeast
1/4 cup extra-virgin olive oil, plus more for greasing as needed
4 1/2 cups all-purpose or "00" flour, plus more as needed
1 teaspoon kosher salt
1 pound fresh buffalo mozzarella, sliced
1 (15-ounce) can crushed San Marzano tomatoes
10 to 12 fresh basil leaves, torn
1 teaspoon dried Sicilian oregano, crumbled
Freshly ground black pepper (optional)

Steps:

1. In the bowl of a stand mixer fitted with the hook attachment (or in a small bowl with a spoon), combine the warm water, yeast, and oil. With the mixer on low, stir the mixture to dissolve the yeast. Add the flour and salt, and continue to stir on low just until the ingredients are combined, then increase the mixer speed to medium and knead the dough until it's smooth and elastic, 5 to 6 minutes. (Alternatively, turn the flour and salt onto a work surface and create a well in the center. Pour the liquid mixture into the middle of the well and use your fingertips to drag the flour into the wet ingredients, then mix them until a soft, ragged dough forms. Gather the dough into a ball and knead until soft but elastic, about 10 minutes. Dust the dough, your hands, and the work surface with additional flour as needed to keep the dough from sticking, but use as little flour as possible.)
2. Gather the dough into a ball and transfer it to a clean bowl that's large enough to hold the dough after it doubles in volume. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour.
3. While the dough is rising, drain the sliced mozzarella on several paper towels to remove any excess moisture.
4. Position an oven rack in the bottom third of the oven, placing a pizza stone on the rack if available. If a pizza stone is unavailable, brush a pizza pan lightly with olive oil. Preheat the oven to 450°F.
5. Transfer the dough to a floured work surface. Gently press it into a rough square then pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes.
6. Uncover the dough then spread and stretch it into a circle about the same dimensions as your stone or prepared pan. Carefully lift and transfer the dough to a pizza peel (if using a stone) or the pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices.
7. If using a pizza stone, use the peel to slide the pizza onto the oven rack positioned in the lower third of the oven; if using a pizza pan, simply place the pan directly on the rack. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with the torn basil and oregano, and season with salt and pepper if desired. Cut into wedges and serve.

PIZZA ALLA NAPOLETANA (NEAPOLITAN PIZZA)

Pizza alla Napoletana (Neapolitan Pizza) image

Provided by Food Network

Yield One 7-inch pizza.

Number Of Ingredients 6

Ingredients

Cornmeal, for sprinkling
1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe)
1/2 cup thinly-sliced cherry tomatoes (4 to 6)
1/4 teaspoon coarse salt
1 heaping tablespoon torn fresh basil leaves
1 teaspoon extra-virgin olive oil

Steps:

Preheat oven with pizza stone to 525 degrees.
Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round evenly with cherry tomato slices and sprinkle with generous pinch salt. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, immediately sprinkle with basil, drizzle on olive oil and sprinkle with remaining large pinch of salt. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking.

PIZZA ALLA NAPOLETANA

Pizza alla napoletana image

Beautiful napeoleon pizza with a crunchy crust with mouth melting mozzerela

Provided by wokster

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Add the yeast, warm water and salt in a bowl, leave for 10 minutes
Sieve flour and olive oil together and pour the yeast mixture in with the flour and olive oil, stir with a wodden spoon until soggy
Place soggy mixture on a floured surface and knead for 5 mins,it will start to become a nice bread texture, put dough back into the bowl you had mixed it in and cover with a cloth for and leave in a warm area for 50 mins,Meanwhile preheat the oven to 220C/425Ã‚Â°F/gas mark 7
Prepare toppings by gratting mozzerela amd mixing some tomates to prepare sauce. once dough has risen take out and put on a floured surface, and divide it into two. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on two oiled baking trays.
Spread the tomato sauce around the pizzas and then place the mozzerela and your toppings and a tablespoon season of salt and pepper, drizzle a little extra virgin olive oil
Cook in the middle of the oven for about 25 minutes or until golden and brown. Serve immediately.

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