Napoletana Recipe
Make 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 the Yeast
In a small bowl, combine warm water (about 110°F) and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a dough starts to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes, until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- 4
First Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Topping Preparation
- 5
- 6
Prepare the Cheese
Slice the fresh mozzarella cheese into small pieces or tear them into chunks. Set aside.
- 7
Prepare the Basil
Rinse the fresh basil leaves under cold water and pat them dry with a paper towel.
Pizza Assembly
- 8
Preheat the Oven
Preheat your oven to its highest setting (typically around 475°F to 500°F) and place a pizza stone or baking sheet inside to heat up.
- 9
Shape the Dough
Once the dough has risen, punch it down to release the air. Divide the dough into two equal portions. On a floured surface, stretch or roll out each portion into a 10-12 inch round pizza base.
- 10
Add the Toppings
Spread a thin layer of the prepared tomato sauce over each pizza base, leaving a small border around the edges. Distribute the mozzarella cheese evenly on top, and sprinkle with fresh basil leaves. Drizzle with extra virgin olive oil.
- 11
Bake the Pizza
Carefully transfer the pizzas onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 12
Serve
Remove the pizzas from the oven and let them cool for a minute. Slice and serve hot, garnished with additional fresh basil if desired.
