Italian Recipes
PIZZA NAPOLETANA

PIZZA NAPOLETANA

Neapolitan Pizza

How to make the Neapolitan Pizza:

Peel, seed and crush the tomatoes. Add basil, garlic, oregano, 2 tbs. olive oil, salt and pepper to taste and set aside. Prepare the dough, following the Pizza Dough Basic Recipe. When ready, punch each of the dough balls into a disk of about 8-in. in diameter, slide the pastry disk on to an edgeless shovel (pala) coated with flour.

Spread the previously prepared sauce over the pastry disks and add 2 basil leaves on each.

Drizzle each with 1 tbs. olive oil on top and slide the pizza with a brisk backward move into the floor of a wood burning oven and rotate it occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the same pala and serve the pizza napoletana (neapolitan pizza).

Note 1:
The dough on the edges of the pizza napoletana (neapolitan pizza) should be slightly thicker in order to prevent the ingredients from sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking  the pizza napoletana (neapolitan pizza) when the temperature is about 650°F

Note 3:
If you do not have a wood burning oven, cook the  the pizza napoletana (neapolitan pizza) on an oiled baking pan in the oven preheated at 550°F or on a preheated sheet tray lined with ceramic tiles.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM