How to make Napolitana Pizza
This is an original recipe for making pizza, it's up to you to be skilled in everything. The dough masters use 00 type flour, and that is why their dough is completely different from ours. It is a margarita, and you can add it to the pizza, from the ingredients you like. This is the original recipe. I must mention that when pizza is baked in an electric oven, it is not even close to the taste of those pizzas that are baked on a wooden oven. Follow recipe.
Note: you can put and combine what you like this is the original recipe Pizza Napolitana Margherita
For the dough for 3 pizzas:
300 g of flour 00 + the one for the folds
200 g of Manitoba flour
400 g of water
3 g of fresh yeast (1, 5 g of dry yeast)
1 Tablespoon of extra virgin olive oil
11 g of salt
1/2 teaspoon of sugar
For the topping for each 270 gr pizza:
120 g of peeled tomatoes
about 100 g of perfectly drained mozzarella
fresh basil leaves
extra virgin olive oil
salt
oregano
Preparation:
First, follow the step-by-step procedure to prepare: the Pizza dough
After making the folds, you can for convenience leave it to rest in the fridge for a minimum of 3 hours to a maximum of 3 days. Perfectly sealed in a film. Then bring the dough to room temperature, make 4 folds with more flour, divide into blocks.
Or use the dough immediately and divide it into blocks of 270 – 300 g each.
Divide the loaves, always flouring the work surface.
Develop good and smooth the surface so that they do not stick to your hands and sprinkle with flour: Always cover with a cloth.
The pizza filling goes first with ketchup, then ham, mozzarella, then basil oregano. Meanwhile, operate the pizza oven. Heat it for at least 200 °C 15 – 20 min, depends on the oven. Buon appetito!
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