Pizza Alla Napoletana

Total Time:
42 min
Prep:
15 min
Inactive:
12 min
Cook:
15 min

Yield:
2 (14-inch) thin-crust pizzas, serving 4 to 6
Level:
Intermediate

Ingredients
  • 2 cups chopped fresh tomatoes
  • Salt and freshly ground black pepper
  • 1 recipe basic pizza dough, rolled out for 2 (14-inch) pizzas, recipe follows
  • Cornmeal, for dusting the pizza peels
  • 1 pound fresh buffalo mozzarella cheese, diced
  • 3 tablespoons olive oil
  • 3 tablespoons fresh oregano leaves
  • 3 tablespoons fresh basil leaves
  • Kosher salt
Directions

Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.

Season the tomatoes with salt and pepper and place in a strainer or colander set over a bowl to drain. Let sit for 10 to 15 minutes, or until tomatoes have released some of their liquid. Place the rolled out pizza dough onto 2 pizza peels or the backs of 2 cookie sheets, using cornmeal, as necessary, to help facilitate moving the dough. Sprinkle the tomatoes evenly over both rounds of dough, scatter the diced cheese, then drizzle each pizza with 1 1/2 tablespoons of olive oil. Bake the pizza for 10 to 12 minutes, or until the dough is golden brown around the edges and the tomatoes are lightly caramelized. Remove from the oven and sprinkle with the oregano and basil. Bake for an additional 2 to 3 minutes, or until the pizza is crisp and golden brown. Sprinkle with kosher salt before serving. Serve immediately.

Basic Pizza Dough:

1 package active dry yeast

1 cup warm water (110 degrees F)

Pinch sugar

1 1/2 teaspoons salt

1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl

2 1/2 to 3 cups all-purpose flour, plus more if necessary

Cornmeal, as necessary, for dusting pizza peel

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 4 calzones


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