Napolitana pizza. Neapolitan-style pizza typically consists of a thin and soft crust—if it is cooked properly at a high temperature, the crust will bubble up and be charred in spots. Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many variations on what it means to be "authentic." In this tutorial, I will show you how to make a Neapolitan pizza Dough!

Neapolitan-style pizza is a unique dish because it is a Traditional Specialty Guaranteed product in Europe. Although it seemingly deviates from the standard Italian pizza by using an ingredient unconventional. Gennaro Contaldo knows a thing or two about pizza. You can have Napolitana pizza using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Napolitana pizza

It's 500 g of bread flour (or 00 fine flour).
It's 300 ml of water.
It's of Stach of instant yeast (8 gr).
It's 10 g of salt (experiment to taste).
You need 20 g of olive oil (optional).
Prepare of Sauce.
You need 200 g of Tin of best canned tomato you can get.
It's of Dried oregano.
You need Teaspoon of salt.
It's 1 of glove of garlic.
It's 1 tablespoon of brown sugar (optional).
You need of Dried chilli flakes (optional).

But his easy pizza recipe from Naples holds a few surprises! Things I've overheard in a Neapolitan pizzeria lately:"Oh, wow, there's not that much cheese on this.""They're pretty small. You could probably eat one yourself." Neapolitans would balk at cooking pizza in anything less than a purpose-built stone oven, but the Elliots have devised a technique that works at home. Then read our translated Italian government document that shows just how to make Pizza Napoletana!

Napolitana pizza step by step

Mix the yeast in 50 g of water taken from the 300 prepared water. Let it work it magic for few mins..
Mean while mix the rest of the water with flour, olive oil and salt until a dough is starting to form..
After roughly 5 mins of mixing ad the raminder of water with the yeast. And mic for few more minutes..
Form a ball with your dough, and let it rest for at least 30 minutes putting a plastic cover or a damped towel..
After the dough is rested and might doubled in size, form balls of of the dough (200 g) each. This should make a 9 inch pizza..
Cover the dough balls and rest for at least 2 hours. Preferably 4 - 6 hours..
Flour you hand and start stretching the dough balls, and putting your favorite toppings..
Preheat your oven at max heat with pizza stone inside..
Place the pizza using wooden pizza peel on a pizza stone..
It'll take approximately 3-6 minutes to cook depending on how hot your oven can get, and how close to the fire you pizza can be positioned in it..
Your pizza should have crispy thin leopard crust, and beautiful charred edges. Enjoy!.
For the sauce: just crush the tomatos to your liking of structure..
Add in the oregano, salt and sugar and crushed garlic and mix well. Add dried or fresh basil (optional). You sauce is ready..

See more ideas about Cooking pizza, Pizza, Neapolitan. Everything you've ever wanted to know about the Apollonia pie at Una Pizzeria in San Francisco. La pizza napolitana, de masa tierna y delgada pero bordes altos, es la versión propia de la cocina napolitana de la pizza redonda. Neapolitan pizza crust is not the same as New York style pizza. It's incredibly thin and If you are thinking of being able to eat the best authentic neapolitan pizza, you have to.