Delicious FoodThis is the recipe for our version of the Vera Pizza Napoletana, super easy to make (just need a little bit of patience). We have the dough and the sauce, and you can add any ingrediente you want. We just suggest that if you are doing it in a wood or coal oven, don’t overcrowd the top of the pizza (it will be more difficult to manipulate it into the oven, and will be more tricky to cook properly). If anyway you want to taste more than one flavor, then add those in small portions, remember this is not your traditional deep dish pizza, but something you will eat with your hands and enjoy even the aire and bubbles beneath the bread.
First, the pizza dough.
Ingredients
4 and 7/8 Cups of 00 Flour
1,5 Cups of Water
4 tsp Salt
2 and1/4 tbsp of fresh or instant yeast
Preparation
1.- Whisk the 4 tsp salt and 2 and 1/4 tbsp yeast into lukewarm water. Be very careful with the water temperature, as if it is too hot it will not activate the yeast. Let it rest for 10 minutes or until you see the foam. If using instant yeast, you don’t have to wait.
2.- On a large bowl (if using a mixer), place the 4 and 7/8 cups of 00 flour, turn the machine to a low speed and add the yeast mix gradually. When combined, mix from 5 to 8 minutes more, or until the dough is firm. Cover the dough with plastic wrap, cober with a towel and let it rise in a warm place for 1 to 2 hours.
3.- After the dough doubled in size, divide it into 2 to 4 pieces, (you decide if you want your pizzas to be 12 or 16 inches wide). Place each ball of dough in a separate container, cover with plastic wrap, a towel and let it rest for 20 to 30 minutes, or until doubled in size.
4.- When ready, spread a little flour into the surface you’ll use to give this pizza shape, and press with your fingers the inside of the ball, to the outside, never touching the borders that should stay bigger that the center circle. Never use a roller for this kind of pizzas, since they will make the little air bubbles inside the pizza explode.
5.- Now you can trow it in the air, or keep on giving the pizza its traditional round shape by hand on your kitchen work table.
6.- Spread a llittle flour over the pizza peel, shake it a little bit to make sure the dough does not stick to the peel, add the sauce, all your ingredients and cheese.
7.- How much it will stay in the oven depends on the one you are using. In a coal or wood oven, at 700+ degrees F, you throw it inside it, and with the peel you have to turn it every 30 seconds until it is cooked all around (depending on the oven you will adjust the time and turns of the dough). If you are using a kitchen oven, gas or electric, preheat at 450 degrees F, and instead of the pizza peel you will use a tray previously spread with bread crumbs. Wait for 8 to 12 minutes and voilá!
Then, the sauce.
Ingredients
800g Canned Tomatoes (if you find San Marzano, great)
2 tbsp Olive Oil
2 tsp Sugar
1 tsp Salt
2 garlic cloves, finely chopped or crushed
5 or more basil leaves, chopped
Pinch of ground black pepper.
Preparation
1.- Add the canned tomatoes into a blender and process it for 4 seconds, (or to a bowl and crush the tomatoes a little bit with a fork), always keeping the sauce that comes with it.
2.- Place the 2 tbsp olive oil in a pan over medium heat, add the 2 garlic cloves and cook until they are softened (not fried).
3.- Add the canned tomatoes, 2 tbs sugar, 1 tsp salt and the basil leaves, mix with a wooden spoon and simmer for about 30 minutes or until the sauce has tickened.
4. Use it after those 30 minutes, or wait until is cold. You can also keep it on your fridge up until a week on an airtight container. (I also use it as a base for pasta sauce).
[…] Dough and Sauce Recipe for Neapolitan Pizza. […]