Italian Sunday! Pizza Neapolitano

The margarita pizza was created in Naples on June 11, 1889 in honor of Queen Magarita. The basil, tomatoes, and mozzarella represent the colors of the Italian flag; red, white, and green.

Neapolitan Pizza

1 L Water, warm
25 g Yeast
30 g Salt
30 g Extra Virgin Olive Oil
1.5 kg ‘00’ Flour

In a large bowl, mix the yeast in the warm water until fully dissolved. Add the salt and olive oil.

Add the flour, a little at a time and start to mix by hand until you have a smooth and elastic dough.

Cover with a damp kitchen towel and let rise in a warm place for 2 hours.

Divide the dough into smaller balls, about the size of a fist and work briefly to make into round balls. Cover and leave on a floured surface to rise for about an hour.

Now, your dough is ready and can be used for the next 5 hours. Flatten the ball into a circle and stretch to form a thin disk. Add toppings as desired.

In a wood-burning oven (about 300 °C) cook for about 2 ½ minutes.

In a regular oven (highest temperature 280 °C) for about 10-15 minutes.

Variation: If you prepare the dough a day in advance, use less yeast. For this recipe use 5 g of yeast and allow to rise at least 8 hours.

Enjoy!

By Chloe:)