Trattoria Napoletana Recipe
Make Trattoria Napoletana Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Once the yeast is activated, pour the yeast mixture and olive oil into the flour mixture. Stir until a dough starts to form.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Pizza Assembly
- 6
Preheat Oven
Preheat your oven to the highest setting (around 475°F to 500°F) and place a pizza stone inside if you have one.
- 7
Prepare Sauce
In a bowl, crush the San Marzano tomatoes with your hands or a fork. Season with sea salt and freshly cracked black pepper to taste.
- 8
Shape the Dough
Once the dough has risen, punch it down and divide it into two equal parts. Roll out each piece on a floured surface to form a pizza base, about 12 inches in diameter.
- 9
Add Toppings
Spread a layer of the crushed tomato sauce over the dough, leaving a small border around the edges. Tear the fresh mozzarella cheese into pieces and distribute it evenly on top. Add fresh basil leaves and drizzle with extra virgin olive oil.
- 10
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or a baking sheet. Bake for 8-12 minutes, or until the crust is golden and the cheese is bubbly.
- 11
Serve
Remove the pizza from the oven, let it cool for a minute, then slice and serve hot, garnished with additional basil if desired.