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How to make the pizza napoletana (neapolitan pizza): Peel, seed and crush the tomatoes. Add basil, garlic, oregano, 2 tbs.
olive oil, salt and pepper to taste and set aside. Prepare the dough,
following the Pizza Dough Basic Recipe.
When ready, punch each of the dough balls into a disk of about 8-in. in
diameter, slide the pastry disk on to an edgeless shovel (pala)
coated with flour.
Spread the previously prepared sauce over the pastry
disks and add 2 basil leaves on each.
Drizzle each with 1 tbs. olive oil on top and slide the
pizza with a brisk backward move into the floor of a wood burning oven and
rotate it occasionally to allow for even cooking. Cook till done (a few
minutes), remove from oven with the same pala and serve
the pizza napoletana (neapolitan pizza).
Serves 6
Note 1:
The dough on the edges of
the
pizza napoletana (neapolitan pizza)
should be slightly thicker in order to prevent the
ingredients from sliding off the dough while cooking.
Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will
be ready for baking the
pizza napoletana (neapolitan pizza)
when the temperature is about 650ºF
Note 3:
If you do not have a wood burning oven, cook the the
pizza napoletana (neapolitan pizza)
on an oiled baking
pan in the oven preheated at 550ºF or on a preheated sheet tray lined with
ceramic tiles.
Recipe courtesy of The Italian Trade Commission.
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