napoletana Pizza
Preparation time: 40 min.Cooking time: 3 to 10 min. (depending on the power of the oven)Rest time: 16h minimum (dough)Difficulty: medium Ingredients :For the dough1 kg of wheat flour type 00600 ml of water at room temperature1 g of baker's yeast25 g fine salt :For garnish 130 g of peeled tomatoes100 g of mozzarella (fior […]

Preparation time: 40 min.
Cooking time: 3 to 10 min. (depending on the power of the oven)
Rest time: 16h minimum (dough)
Difficulty: medium

Ingredients
:For the dough
1 kg of wheat flour type 00
600 ml of water at room temperature
1 g of baker's yeast
25 g fine salt

:For garnish
130 g of peeled tomatoes
100 g of mozzarella (fior di latte)
5 ml extra virgin olive oil
5-6 fresh basil leaves

Step 1: the dough
In a bowl, combine the water and fine salt by hand. Gradually add the type 00 flour (less rich in protein for a more digestible dough), while continuing to mix, until you obtain a firm dough without lumps. Add a little yeast. When the dough is very compact, spread it out on the work surface previously sprinkled with flour and knead it by folding it back on itself with force. Once smooth, we roll it into a ball and let it sit for five to six hours in a bowl with a damp cloth on it. A homogeneous dough is obtained which can be cut into portions of 250 g (for a pizza). Cover them with a damp cloth and let sit in the refrigerator for ten hours.

Step 2: the garnish
Cut the mozzarella into strips. Crush the peeled tomatoes to get a smooth texture. Spread the dough evenly and stretch it by rotating it in the air (or with a roller for the less skilled), to obtain a thin and round pizza dough. Arrange the tomato coulis with a spiral spoon, then add the pieces of mozzarella and finish with the basil and a drizzle of olive oil. For cooking, put in the oven (maximum temperature) for about three minutes. Then pour a last drizzle of olive oil on the hot pizza.