Neapolitano is one of the most popular varieties of pizza along with Margarita and Pepperoni. Naples is said to be the very city where the first Neapolitano was made. Classic pizza includes tomatoes, anchovies, mozzarella, parmesan, olive oil, basil and oregano. And real Neapolitan pizza must certainly be cooked on wood. We will prepare it in an accessible way for us and add variety to the traditional recipe.
The simplest Neapolitan pizza
The composition of the test:
- 5-6 g of yeast (or half a bag of dry);
- 1/2 cup of water (warm);
- a hill of flour (about a glass) and a little more for kneading dough;
- a spoonful of olive oil;
- salt to taste.
For filling:
- ripe juicy tomatoes - 1/2 kg;
- mozzarella - 0.3 kg;
- garlic - three cloves;
- pepper and salt to taste;
- some olive oil to stew the filling;
- basil as a decoration.
Making pizza "Neapolitano"
Pizza for this recipe is quite simple. Stir the yeast in water and salt. In a hill of flour, form a hole, pour yeast and olive oil into it, knead the dough. Cover it with a napkin and put it in a warm place without a draft for 2.5 hours to rise.
While the dough rises, you can do the filling. First of all, turn on the oven for heating. Then peel the tomatoes (peel and remove the seeds), chop them and put in a pan heated with olive oil. Stew them until they turn into a thick paste (about 15 minutes). Add garlic, salt and pepper before stewing. Dice mozzarella separately.
Now it's the turn of the test. It must be laid out on the table, with your hands (without rolling pin) to form a round layer so that it is about 35 cm in diameter, put in a pizza dish, put the paste on it, cheese on top, pour a little olive oil and put in the oven for a quarter of an hour . You will only have to decorate the finished pizza with basil and serve.
Ham pizza
Pizza has long left its native Italy and has undergone many changes in its composition. Today, almost any products are put in it, they remake classic recipes to their tastes. If the “Neapolitano” pizza presented above seems rustic, the recipe can be supplemented with other ingredients, such as ham.
For the test:
- flour - 300 g;
- yeast - 6 g;
- butter (butter) - a tablespoon;
- warm milk or water - about half a glass;
- salt to taste.
For filling:
- tomatoes - 0.2 kg (can be replaced with tomato paste in the amount of one tablespoon);
- hard cheese - 0.15 kg;
- ham - 0.3 kg;
- nutmeg;
- salt.
Ham pizza is prepared as follows:
- Dissolve the yeast in milk or water, add flour and butter, salt and knead the dough immediately.
- Form with your hands (you can roll it out) a layer with a diameter of about 30 cm, put it on a baking sheet, pre-lubricated with olive oil, and put in the oven for only a few minutes.
- While the dough is in the oven, thinly chop the tomatoes and ham.
- Remove the dough, put the ham with tomatoes (tomato paste) on it, sprinkle with salt and nutmeg and put in the oven, heated to 200 ° C, for another 15 minutes.
Mussels Recipe
How else can you make Neapolitano? Pizza with seafood is a very common and beloved option by many, so it will be unfair to bypass it.
Ingredients:
- finished dough - 0.2 kg;
- peeled mussels - 0.25 kg;
- pickled cherry tomatoes - 10 pcs.;
- onion - 1 pc.;
- cheese - 0.1 kg;
- pitted olives - 10 pcs.;
- olive oil - 2 tablespoons;
- ground black pepper;
- salt;
- greens.
Operating procedure:
- Boil mussels in salted water with pepper, then drain the water and cool them.
- Cut onion, black olives and cherry rings into halves, cheese into strips and chop greens.
- From the dough, form a flat cake with your hands (or roll out with a rolling pin), grease it with half olive oil, lay onion rings and mussels on it.
- On top of the mussels in the form of a lattice lay out strips of cheese. Place the halves of cherry and olives staggered in the cells obtained.
- Sprinkle the workpiece with olive oil, sprinkle with herbs.
- Place the tortilla with the filling on a baking sheet or in the form, put in a hot oven, where to bake for a quarter of an hour.
Anchovy recipe
Another variant of Neapolitano is pizza with anchovies.
For the test:
- flour - about 1.5 cups;
- warm water - one glass;
- dry yeast - one teaspoon;
- olive oil and granulated sugar - two tablespoons each;
- salt - a teaspoon.
The composition of the filling:
- fresh tomatoes - 0.6 kg;
- anchovies - four pieces;
- garlic - two cloves;
- onion - half onion;
- olives - 10-12 pieces;
- basil;
- vegetable oil.
Order of preparation:
- Dissolve yeast in water.
- Mix the flour with sugar and salt, deepen it, pour in the yeast and olive oil, knead the dough for about 5-10 minutes, then divide into two parts and leave to rise for one to two hours.
- From the risen parts of the dough, form two cakes with a diameter of 20 cm.
- Fry chopped onions in vegetable oil.
- Peel the tomatoes, remove the grains, chop.
- Combine the tomatoes with onions, salt and stew for about half an hour, remove from heat and add anchovies without bones and basil.
- Place the dough in a mold and put on it the cooked filling, olives and garlic. Optionally let the dough still rise in shape.
- Bake in the oven for about half an hour at 200 ° C.
Instead of a conclusion
According to the rules, Neapolitan pizza should be round, its diameter not more than 35 cm, the thickness of the dough in the middle - not more than 5 mm, on the edges - not more than 2 cm. It is not recommended to roll it with a rolling pin: the shape is given only by hand. If the filling contains shrimp, mussels or other seafood, it is better to take soft cheese with a creamy delicate taste.