Photo: Classic Pizza Napolitana Recipe
Ingredients
- 1/4 cup light red or white wine, Fiano di Avellino
- 3/4 cup warm water
- 1 1/2 ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon plus 1 tablespoon olive oil
- 3 1/2 cups flour
- 1 tablespoon dried oregano
- 2 cups basic tomato sauce, recipe follows
- 1 pound fresh mozzarella di Bufala, sliced into thin medallions
- 12 fresh basil leaves
Directions
Place wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
Knead the dough into 1 large round and let rest for 15 minutes.
Preheat the oven to 475 degrees F.
Add oregano to tomato sauce and ladle the tomato sauce in an even layer over the dough. Distribute the cheese evenly over the surface of the pizza, press the basil leaves into the sauce and cook in the oven for 10 to 12 minutes, until the crust is golden and the cheese is golden brown.
Basic Tomato Sauce:
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
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By andrew.gomila_4...
New Orleans, LA
on September 28, 2006
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This was very good when it worked, but I had some trouble getting the pizza off the peel onto a pizza stone, it tended to stick even with lots of flour.
By cookieroto_2410844
East Northport, NY
on April 03, 2005
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Never having made pizza before...thought I'd give it a try as I saw Mario make it. Have to say, the sauce was excellent and the pizza dough, outstanding! I used the kitchenaid mixer instead of kneading by hand...came out great. Thanks again..Mario
By km_2339969
Hamilton, AL
on March 28, 2005
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I watched Mario Batali make the pizza dough and thought... you know, I can do that! It all looked easy enough, and it was. I made the dough recipe two ways... one with a wooden spoon and hand-kneading, and the other using my KitchenAid mixer - I'll use the mixer in future as there was no discerning difference in the results - and it was much quicker.
I have to admit to never having a "traditional" Neopolitan pizza. I've had some great pizzas from mom & pop pizzerias before, but nothing to compare to this recipe. I loved experiencing the natural, full flavors of the tomato sauce, wonderful whole milk mozzallera, and fresh basil. It was a true taste of the origin of pizza.
I made two types of pizzas from Batali's recipe - one traditional, the other with mushrooms, homemade basil pesto (easy and delicious, and sliced Prosciutto.
My husband said that he thought it was great, but would be even better with bell peppers and onions. I have to agree, as I too missed those American standard ingredients.
Try the traditional Neopolitan style before adding the usual toppings, as it is a great, simple, and fresh way to experience a well-loved favorite.
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