Watch: Neapolitan pizza
Here is a recipe to kneading the perfect dough for a Neapolitan pizza
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 2 |
1 kg bread flour
600 to 800 gms warm water
1.5 tsp yeast
2 tomatoes
4 to 5 basil leaves
2 tbsp tomato puree
200 gms mozzarella cheese
50 gms burrata cheese
Salt to taste
Combine flour, water, yeast and salt in a stand mixer, which has a dough hook.
Kneed for 10 to 15 minutes. If you do not have a dough mixer, knead it with your hands.
Let it rest for 10 minutes and then separate the dough into 6 equal portions.
Let the dough pieces rise for four hours outside the fridge or in the fridge for 24 hours upto five days.
Spread out the pizza dough using your hands hand or with a roller pin. Keep the edges slightly puffed up and thick so that the sauce does not drip out.
Next, smear pizza sauce, sprinkle mozarella cheese and place burrata on the pizza dough. You can add any other topping you like.
Cook in a pizza oven or in any other oven you have at home, but on the highest heat setting for about 8 to 10 minutes.
Note: If using a regular kitchen oven, it is recommended to preheat the oven for 15 to 20 minutes at the highest temperature, preferably at 250 to 260 celsius.
For the tomato sauce
Blend fresh deseeded tomato sauce and tomato purée alongwith basil and salt.
Serve warm and enjoy!
Do you have a pizza recipe you would like us to feature? Share with us on food@gulfnews.com