Pizza alla napoletana
Member recipe

Pizza alla napoletana

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Serves 4

Beautiful napeoleon pizza with a crunchy crust with mouth melting mozzerela

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  • !90g of Strong bread flour or (plain flour)
  • 140Ml of Warm water
  • Yeast (fast action)
  • Pinch of salt
  • 1 tbsp Extra virgin olive oil
  • For topping
  • Mozzerela cheese
  • Parmesan reggiano
  • peeled plum tomatoes
  • (Any of your toppings)


    1. Add the yeast, warm water and salt in a bowl, leave for 10 minutes
    2. Sieve flour and olive oil together and pour the yeast mixture in with the flour and olive oil, stir with a wodden spoon until soggy
    3. Place soggy mixture on a floured surface and knead for 5 mins,it will start to become a nice bread texture, put dough back into the bowl you had mixed it in and cover with a cloth for and leave in a warm area for 50 mins,Meanwhile preheat the oven to 220C/425°F/gas mark 7
    4. Prepare toppings by gratting mozzerela amd mixing some tomates to prepare sauce. once dough has risen take out and put on a floured surface, and divide it into two. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on two oiled baking trays.
    5. Spread the tomato sauce around the pizzas and then place the mozzerela and your toppings and a tablespoon season of salt and pepper, drizzle a little extra virgin olive oil
    6. Cook in the middle of the oven for about 25 minutes or until golden and brown. Serve immediately.

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