Recipe: Perfect Napolitana pizza

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. Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Perfecting real Neapolitan pizza can be tricky.

Pizza Napoletana, certifies that the pizzeria which shows it outside The VeraPizza Napoletana Brand, internationally registred by Associazione Verace Pizza Napoletana, certifies that the pizzeria. The main characteristics of Neapolitan pizza are the raised edge, also known as "cornicione" and the soft and elastic texture of the dough. Verace Pizza Napoletana (Verdadeira Pizza Napolitana). You can have Napolitana pizza using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients of Napolitana pizza

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

Ricetta completa per pizza napoletana con gestione in frigo/Recipe for Neapolitan pizza with fridge. La pizza napoletana è la pizza del Mondo. La Pizza Napoletana è una gioia da condividere! Con contenuti leggeri e divertenti, diffondiamo nel.

Napolitana pizza instructions

1. Mix the yeast in 50 g of water taken from the 300 prepared water. Let it work it magic for few mins..
2. Mean while mix the rest of the water with flour, olive oil and salt until a dough is starting to form..
3. After roughly 5 mins of mixing ad the raminder of water with the yeast. And mic for few more minutes..
4. Form a ball with your dough, and let it rest for at least 30 minutes putting a plastic cover or a damped towel..
5. 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..
6. Cover the dough balls and rest for at least 2 hours. Preferably 4 - 6 hours..
7. Flour you hand and start stretching the dough balls, and putting your favorite toppings..
8. Preheat your oven at max heat with pizza stone inside..
9. Place the pizza using wooden pizza peel on a pizza stone..
10. 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..
11. Your pizza should have crispy thin leopard crust, and beautiful charred edges. Enjoy!.
12. For the sauce: just crush the tomatos to your liking of structure..
13. Add in the oregano, salt and sugar and crushed garlic and mix well. Add dried or fresh basil (optional). You sauce is ready..

Neapolitan-style pizza is a unique dish because it is a Traditional Specialty Guaranteed product in Europe. Gennaro Contaldo knows a thing or two about pizza. But his easy pizza recipe from Naples holds a few surprises! La pizza napolitana, de masa tierna y delgada pero bordes altos, es la versión propia de la cocina napolitana de la pizza redonda. El término pizza napoletana, por su importancia histórica o regional, se emplea en algunas zonas como sinónimo de pizza tonda ('pizza redonda').