Pizza Napoletana
Serves 4
INGREDIENTS
15 g/1/2 oz fresh yeast
2 tablespoons warm water
250 g/8 oz strong plain flour
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons milk
1 tablespoon torn basil leaves, to garnish
Topping
4 tablespoons olive oil
400 g/13 oz can chopped tomatoes, drained
1 tablespoon chopped basil
1 teaspoon dried oregano
175 g/6 oz mozzarella cheese, sliced
4 tablespoons grated Parmesan cheese
salt and pepper
Pizza Napoletana
Blend the yeast with the warm water in a small bowl. Leave in a warm place for 10 minutes until frothy. Sift the flour and salt into a large
bowl, make a well in the centre and pour in the yeast mixture, oil and milk. Gradually draw the flour into the liquid and mix to form a stiff but
pliable dough, adding more milk if necessary.
Knead the dough on a lightly floured surface for about 5 minutes until it is light and elastic. Place in an oiled bowl, turning once so the
surface is coated. Cover the bowl with a cloth and leave to rise in a warm place for 1 hour, or until doubled in size. Turn out on to a floured
surface and divide into 2 or 4 pieces. Knead each piece lightly.
Roll out the dough to cover two 23 cm/9 inch or four 15 cm/6 inch lightly oiled ovenproof plates. Alternatively, place a piece of dough on
each plate and press it out, with floured knuckles, to cover the base.
Brush with some of the oil, cover with the tomatoes and season. Sprinkle with the herbs, top with mozzarella, a sprinkling of Parmesan
and a little more oil. Leave to rise in a warm place for 30 minutes. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 minutes, then
reduce the heat to 180°C/350°F/Gas Mark 4 for 5 minutes. Serve sprinkled with torn basil
Tags: Pizza Napoletana
