Recipe courtesy of Enrico Perilli
Neopolitan Pizza
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 659
- Total Fat
- 30
- Saturated Fat
- 13
- Carbohydrates
- 67
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 67
- Sodium
- 857
- Total: 2 hr 24 min
- Prep: 20 min
- Inactive: 4 min
- Cook: 2 hr
Ingredients
Pizza Dough:
8 ounces water
1/8-ounce yeast
1/4-ounce salt
1 pound bread flour
1/8 cup olive oil
1/8 cup cornmeal
Tomato sauce:
2 ounces salt pork or fat back
1 onion, diced
2 cloves garlic, minced
16 ounces crushed plum tomatoes
4 ounces tomato puree
8 ounces beef stock
1 bay leaf
Pinch thyme
1/2-ounce salt
Pizza:
4 cups sliced mozzarella de Buffalo
1 bunch fresh basil leaves
Directions
- Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients except cornmeal and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours.
- Preheat oven to 425 degrees F. To make the sauce, place the salt pork in a large sauce pot and render the fat. Add the onions and saute until translucent. Add the garlic and saute until the aroma is apparent. Add the crushed tomatoes, puree, and stock to the pot and bring to a simmer. Add the bay leaf, thyme, and salt and allow to simmer for 1 1/2 hours. Remove the bay leaf, puree the sauce and adjust the seasonings.
- Once the dough is ready, roll each piece out using a rolling pin until dough in approximately 1/4-inch thick. Spoon some tomato sauce on top of the dough. Layer the mozzarella, place the pizza on a sheet pan dusted with cornmeal and bake for 10 to 15 minutes until crispy and golden. Garnish with basil leaves.