Main course ☀️
Neapolitan Pizza
A minimalist pizza with more focus on bread than toppings. With its large and crumbly crust, you get fresh bread on your plate.
Keywords:
Portions:
4 pizzasAdjust Amount:
Ingredients
Dough
700 g
White flour
525 mL
Water, lukewarm
15 g
Salt
9 g
Dry yeast
Toppings
200 g
Canned tomatoes
2 tbsp
Olive oil
1/2 tsp
Salt
2
Mozzarella balls, 125 g each
16 leaves
Basil, fresh
To shape
Durum wheat flour (alternative: white flour, not semolina)
Protein
Fat
Carbs
711 kcal per portion
Preparation:
15 minBulk Fermentation:
1.5 - 2 hFinal Proof:
1.5 hBaking:
6 min at 260 °C Top/bottom heatOn the Plate:
4 hInstructions
- Mix all the ingredients for the dough. We have a relatively wet dough here. Knead for 10-15 minutes.
- Leave to ferment in a bowl for ~90 minutes. In the meantime, stretch and fold 2-3.
- Divide the dough into ~300 g portions and shape into round dough pieces using as little flour as possible.
- Leave to rise in a proofing box for approx. 1.5 minutes. Alternatively on baking paper under bowls.
- One hour before baking, place the pizza stone in the oven (as high up as possible) and preheat the oven to maximum temperature.
- Puree the tinned tomatoes, add the olive oil and salt.
- If left to rise in the proofing box, sprinkle with a little durum wheat flour and carefully lift out of the box with a dough scraper into more durum wheat flour.
- Now press the dough into the dough piece about 1 cm inside the edge of the dough. Now carefully stretch the dough with enough flour on your fingers. The pizzas are slightly smaller than usual.
- Spread with 2-3 tbsp tomato sauce and tear half a mozzarella ball onto the pizza.
- Bake in the oven for approx. 6 minutes.
- Place the fresh basil on the finished pizza and serve.
Last modified: Jul 21, 2024, 04:10 PM