Recipe Category: Main Courses
So, even if you are not in Naples you can get that Napoletana feeling if you make your own pizza from scratch.
|Makes:||4 pizzas (32cm round or 30cm x 40cm rectangle)|
|Preparation Time:||20 minutes|
|Cooking time:||30 minutes|
- 1 kg bakers' flour
- 5 teaspoons dried yeast
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 3 cups warm water
Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre and mix in water to make a sticky dough, no need to knead. Cover and allow to stand in a warm place for 2-4 hours until doubled in volume. Grease 4 pizza or oven trays each with 2 tablespoons olive oil. Using a plastic scraper, divide dough into four and place onto trays. Using oiled hands, thinly press out and stretch dough onto trays, patting out and closing any holes. Allow to stand for 5 minutes. Top with topping of choice and bake up to 2 pizzas at a time at 230°C for 20-30 minutes, until golden. Use pizza setting if your oven has one, otherwise, monitor the pizza, rotating in the oven to colour the base and top as required.
Margherita with Buffalo Mozzarella - spread one pizza base with 1/2 cup tomato polpa or passata, top with 1 cup cup grated mozzarella and bake. Top with 1 large buffalo mozzarella torn into pieces and fresh basil leaves.
Mushroom and Garlic - spread one pizza base with 4 crushed cloves of garlic mixed with 1/4 cup extra virgin olive oil, top with 1 cup sliced mushrooms and bake.
Salami and Olive - spread one pizza base with 1/2 cup tomato polpa or passata, top with 1 cup cup grated mozzarella, 8 sliced sopressa or salami, 1/4 cup pitted black kalamata olives and sprinkle with another 1/2 cup grated mozzarella then bake.
Bases can be par-baked with a little tomato passata and frozen for later use.