Sophia Loren's Pizza Ala Napoletana Recipe - Cooking Index
Sophia Loren's Pizza Ala Napoletana Recipe - Cooking Index
| The Dough | ||
| 2 cups | 125g / 4.4oz | All purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1 | Active dry yeast dissolved - in 1 1/4 lukewarm water | |
| 1 teaspoon | 5ml | Olive oil |
| The Garniture | ||
| Tomato sauce or canned - marinara sauce | ||
| Chopped tomatoes | ||
| Mozzarella cheese - sliced | ||
| 1 | Fillet anchovies or sliced sweet Italian - sausage salami or thin - strips prosciutto ham | |
| Dried sweet basil | ||
| Parmesan cheese; freshly grated | ||
| Ground pepper; | ||
| Fresh ground | ||
| 3 tablespoons | 45ml | Olive oil |
Pour flour and salt on board. Add dissolved yeast. Knead thoroughly, add oil, continue kneading until smooth. Place in lightly greased bowl, cover. Set in warm place about 3 hours, or until dough doubles in bulk.
Flatten, roll out dough into a 10 inch disk, about 1/4-inch thick. Spread surface with your choice of garniture. Heat olive oil in large cast-iron skillet. When oil is sizzling, add pizza, cook over medium flame about 10 minutes until golden and topping is bubbling. Serve immediately.
Serves 4.
Note: Neapolitans often prepare a close-style pizza using half the above recipe. Roll out to 1/4 inch thickness. Spread lightly with 1/3 cup ricotta cheese, 4 ounces minced prosciutto ham, light grating of freshly ground pepper, and 1 tbsp. of Parmesan cheese. Cut the dough into 2 inch squares, fold in half, sealing edges. Plunge the envelopes into sizzling, deep fat, brown quickly on all sides. Drain well.
Makes 20 appetizers pizza. Formatted by Mary Wilson, BWVB02B.
Source:
Antoine's Pasta Flour
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