TRADITIONAL ITALIAN RECIPE: I know what you are thinking right now "in Italy there is no Pizza alla Napoletana" or "This is not italian"... unfortunatelly... you are wrong! Because i've been researching and researching and found out this pizza is actually Italian! Plus... this is my website so i can say whatever i want! LOL
Honestly, when i first went to Naples i asked my chef and pizzaiuolo friends about this pizza and they laughed. They explained me that this is an italian pizza but mainly famous OUTSIDE Italy.
"Every Pizza is -alla Napoletana-", my friends told me, referring to the name, meaning Neapolitan Style Pizza.
This crust has a nice bit of crunch, of course, having a Pizza Stone really helps.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Put the Hot Water in a pan.
02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.
03 - Now, add the Salt.
04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.
05 - Knead the dough.
06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).
07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.
08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
10 - Place on a floured counter and flour the top of the Dough.
11 - Cut the Dough into two round Balls.
12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge.
When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.
14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.
15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.
16 - Very quickly, wash the Anchovies under running water, squeeze them well and place them in a bowl.
17 - Punch the Dough down on a floured surface.
18 - Spread the Pizza Sauce over the Pizza Dough Base to within 1cm / 0.4in of the edge.
19 - Arrange the Anchovies, Mozzarella and Capers over the top.
20 - Add some Salt and Oregano.
21 - Bake for about 10 - 15 minutes or until the crust is browned and the cheese is golden.
22 - Arrange the Anchovies, Mozzarella and Capers over the top.
23 - Add some Salt ( if needed ).
24 - Bake in a preheated oven at 200C / 390F for 10-15 minutes until the Cheese has melted and the crust has turned golden-brown.
25 - Add some Oregano. Serve.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
- Feel free to order the ingredients the way you prefer.
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| Written by: Uncut Recipes | Disclaimer |
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