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Pizza Napolitana
This is a specialty of Naples, Italy.

1 1/4 cups lukewarm water
1/4 teaspoon granulated sugar
2 envelopes dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup olive oil
Cornmeal
2 cups pizza sauce
1 pound mozzarella cheese, grated
1/2 cup freshly-grated Parmesan cheese
Additional toppings of your choice

Combine 1/4 cup of the warm (not hot) water with the sugar and yeast in a small bowl and stir gently to dissolve. Allow to proof in a warm place for 5 minutes.

Sift the flour and salt into a large mixing bowl. Add the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix the dough until it forms a ball and turn onto a floured work surface. Knead the dough until it is shiny and elastic, about 15 minutes.

Place the dough into a clean bowl, cover with a damp cloth, and allow to rise until doubled in size.

Punch the dough down and divide into 4 pieces. Shape each piece of the dough into a circle about 10 inches in diameter by rolling and stretching it. Form a slight rim around the edge with your fingers.

Dust a baking sheet with cornmeal and place the dough on top of it. For each pizza, spread 1/2 cup of the sauce over the top of the dough, followed by 1/2 cup of the mozzarella and 2 tablespoons of the Parmesan. Add additional toppings of your choice and drizzle 2 tablespoons of olive oil over each pizza. Bake on the lowest rack in a preheated 500 degree F oven for about 10 minutes, until the crust is golden brown and the cheese is bubbling.

Makes 4 (10-inch) pizzas.