“neapolitano” – one of the most popular varieties of pizza along with "Margarita" and "Pepperoni". They say that the Naples – the city where it was created “neapolitano”. Classic pizza includes tomatoes, anchovies, mozzarella, Parmesan, olive oil, Basil and oregano. And true Neapolitan pizza must be cooked on wood. We will make it available to us and make the diversity in the traditional recipe.
Pizza this recipe is prepared simply. Yeast to stir in water and salt. In the hill of flour to form a hole, to pour the yeast and olive oil, knead the dough. Cover it with a cloth and leave in a warm place without draughts for 2.5 hours to climb.
While the dough rises, you can do filling. The first step is to turn on the oven to heat up. Then peel the tomatoes (remove the skin and remove the seeds), chop them and put into a pan, heated with olive oil. Simmer them until they turn into a thick paste (about 15 minutes). Before the end of stewing process add the garlic, salt and pepper. Separately dice the mozzarella.
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Now came the turn of the test. It needs to be put on the table, hands (no rolling pin) to form a round layer to the diameter was about 35 cm, placed in a pizza shape, put on pasta, top – cheese, pour a little olive oil and place in the oven for a quarter of an hour. The cooked pizza will only garnish with Basil and serve.
Pizza has long left the his native Italy and has undergone many changes in its composition. Today it put almost any products, alter classic recipes to fit your tastes. If someone shows the above rustic pizza ‘neapolitano”, the recipe can be supplemented with other ingredients, such as ham.
The pizzas are Prepared with ham as follows:
How else can you prepare “neapolitano”? Pizza with seafood-a very common and loved by many, so to ignore it would be unfair.
Another option “neapolitano” – pizza with anchovies.
Ingredients of filling:
According to the rules, Neapolitan pizza must be round, its diameter not more than 35 cm, the thickness of the dough in the middle – not more than 5 mm, at the edges – not higher than 2 cm is Not recommended to roll it with a rolling pin: the form attached exclusively by hand. If the filling is shrimp, mussels, or other seafood, cheese is better to take soft, with a creamy delicate taste....
Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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