Napolitana pizza. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese. Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. Neapolitan-style pizza typically consists of a thin and soft crust—if it is cooked properly at a high temperature, the crust will bubble up and be charred in spots.

The main characteristics of Neapolitan pizza are the raised edge, also known as "cornicione" and the soft and elastic texture of the dough. Although it seemingly deviates from the standard Italian pizza by using an ingredient unconventional. A great Neapolitan pizza has the best sauce, the finest mozzarella, and maybe a few Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt. You can have Napolitana pizza using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients of Napolitana pizza

It's 500 g of bread flour (or 00 fine flour).
Prepare 300 ml of water.
Prepare of Stach of instant yeast (8 gr).
You need 10 g of salt (experiment to taste).
You need 20 g of olive oil (optional).
You need of Sauce.
Prepare 200 g of Tin of best canned tomato you can get.
It's of Dried oregano.
Prepare Teaspoon of salt.
Prepare 1 of glove of garlic.
You need 1 tablespoon of brown sugar (optional).
It's of Dried chilli flakes (optional).

Neapolitan pizza dough has only four ingredients. Make magic happen with flour, yeast, salt and water. Technique is what brings it together. Neapolitan pizzaiolos create some of the best pizzas in the world.

Napolitana pizza step by step

Mix the yeast in 50 g of water taken from the 300 prepared water. Let it work it magic for few mins..
Mean while mix the rest of the water with flour, olive oil and salt until a dough is starting to form..
After roughly 5 mins of mixing ad the raminder of water with the yeast. And mic for few more minutes..
Form a ball with your dough, and let it rest for at least 30 minutes putting a plastic cover or a damped towel..
After the dough is rested and might doubled in size, form balls of of the dough (200 g) each. This should make a 9 inch pizza..
Cover the dough balls and rest for at least 2 hours. Preferably 4 - 6 hours..
Flour you hand and start stretching the dough balls, and putting your favorite toppings..
Preheat your oven at max heat with pizza stone inside..
Place the pizza using wooden pizza peel on a pizza stone..
It'll take approximately 3-6 minutes to cook depending on how hot your oven can get, and how close to the fire you pizza can be positioned in it..
Your pizza should have crispy thin leopard crust, and beautiful charred edges. Enjoy!.
For the sauce: just crush the tomatos to your liking of structure..
Add in the oregano, salt and sugar and crushed garlic and mix well. Add dried or fresh basil (optional). You sauce is ready..

Neapolitan Pizza Dough Recipe - Modernist Cuisine. Gluten, the protein complex in wheat that becomes tangled into sticky, stretchy dough when you knead flour with water. Then read our translated Italian government document that shows just how to make Pizza Napoletana! La pizza napoletana, dalla pasta morbida e sottile, ma dai bordi alti, è la versione della pizza tonda preparata nella città di Napoli. Neapolitans would balk at cooking pizza in anything less than a purpose-built stone oven, but the Elliots have devised a technique that works at home..