Napoli Recipe
anchovy, peperoncini, tomato, fior di latte, basil
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Ingredients
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Pizza Base
Toppings
Method
Preparation of Pizza Dough
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Form into a ball.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Pizza
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- 6
Shape the Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 7
Add Sauce and Toppings
Spread tomato sauce evenly over the base, then top with fior di latte cheese, anchovy fillets, and sliced peperoncini.
- 8
Bake the Pizza
Transfer the pizza to the hot stone or baking sheet and bake for about 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 9
Garnish and Serve
Remove from the oven and top with fresh basil leaves. Slice and serve hot.
