"Neapolitano": classic pizza and not only

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Neapolitano is one of the most popular types of pizza along with Margherita and Pepperoni. They say that Naples is just the city where Neapolitano was first prepared. The classic pizza includes tomatoes, anchovies, mozzarella, parmesan, olive oil, basil and oregano. And the real Neapolitan pizza must certainly be cooked on wood. We will cook it in a way that is accessible to us and add variety to the traditional recipe.

The easiest Neapolitano pizza

Dough composition:

• 5-6 g of yeast (or half a packet of dry);
• 1/2 cup water (warm);
• hill of flour (about a glass) and a little more for kneading the dough;
• a spoonful of olive oil;
• s alt to taste.

For stuffing:

• ripe juicy tomatoes - 1/2 kg;
• mozzarella - 0.3 kg;
• garlic - three cloves;
• pepper and s alt to taste;
• a little olive oil to stew stuffing;
• basil as decoration.

Cooking Neapolitano pizza

Pizza according to this recipe is prepared quite simply. Mix yeast in water and s alt. Form a well in a hill of flour, pour in the yeast and olive oil, knead the dough. Cover it with a napkin and put it in a warm place without a draft for 2.5 hours to rise.

While the dough is rising, you can start filling. First, turn on the oven to preheat. Then peel the tomatoes (remove the skin and remove the seeds), chop them and put them in a pan heated with olive oil. Simmer them until they turn into a thick paste (about 15 minutes). Before the end of the stewing process, add garlic, s alt and pepper. Separately cut the mozzarella into cubes.

Now it's time for the test. It must be laid out on the table, with your hands (without a rolling pin) form a round layer so that it is about 35 cm in diameter, place in a pizza dish, put pasta on it, cheese on top, pour a little olive oil and put in the oven for a quarter of an hour. Ready pizza will only need to decorate with basil and serve.

Pizza with ham

Pizza has long since left its native Italy and has undergone many changes in its composition. Today, almost any product is put into it, classic recipes are reworked to suit their tastes. If the Neapolitano pizza presented above seems rustic to someone, the recipe can be supplemented with other ingredients, such as ham.

For the test:

• flour - 300 g;
• yeast - 6g;
• butter (butter) - tablespoon;
• warm milk or water - about half a glass;
• s alt to taste.

For stuffing:

• tomatoes - 0.2 kg (can be replaced with tomato paste in the amount of one tablespoon);
• hard cheese - 0.15 kg;
• ham - 0.3 kg;
• nutmeg;
• s alt.

Pizza with ham is prepared as follows:

1. Dissolve yeast in milk or water, add flour and butter, s alt and immediately knead the dough.
2. Shape with your hands (you can also roll it out) a layer with a diameter of about 30 cm, put it on a baking sheet pre-greased with olive oil, and put in the oven for just a few minutes.
3. While the dough is in the oven, thinly slice the tomatoes and ham.
4. Take out the dough, put the ham with tomatoes (tomato paste) on it, sprinkle with s alt and nutmeg and put in the oven preheated to 200 ° C for another 15 minutes.

Recipe with mussels

How else can you cook Neapolitano? Seafood pizza is a very common and beloved option by many, so it would be unfair to ignore it.

Ingredients:

• ready dough - 0.2 kg;
• mussels peeled - 0.25 kg;
• pickled cherry tomatoes - 10 pcs.;
• onion - 1 pc.;
• cheese - 0.1 kg;
• pitted olives - 10 pcs;
• olive oil - 2 tablespoons;
• ground black pepper;
• s alt;
• greens.

Working order:

1. In s alted water with pepperboil the mussels, then drain and cool them.
2. Cut onions into rings, olives and cherry tomatoes - into halves, cheese - into strips, chop greens.
3. From the dough, form a cake with your hands (or roll it out with a rolling pin), grease it with half the olive oil, put onion rings and mussels on it.
4. Put strips of cheese on top of the mussels in the form of a lattice. Place halves of cherry tomatoes and olives in a checkerboard pattern in the resulting cells.
5. Sprinkle the workpiece with olive oil, sprinkle with herbs.
6. Place the cake with the filling on a baking sheet or in a mold, put in a hot oven, where to bake for a quarter of an hour.

Anchovy recipe

Anchovy pizza with Neapolitano

For the test:

• flour - about 1.5 cups;
• warm water - one glass;
• dry yeast - one teaspoon;
• olive oil and granulated sugar - two tablespoons each;
• s alt - a teaspoon.

Stuffing composition:

• fresh tomatoes - 0.6 kg;
• anchovies - four pieces;
• garlic - two cloves;
• onion - half an onion;
• olives - 10-12 pieces;
• basil;
• vegetable oil.

Cooking order:

1. Dissolve yeast in water.
2. Mix flour with sugar and s alt, make a well in it, pour in the yeast and olive oil, knead the dough for about 5-10 minutes, then divide into two parts and leave to rise for one to two hours.
3. From the rising partsdough to form two cakes with a diameter of 20 cm.
4. Fry chopped onion in vegetable oil.
5. Peel the tomatoes, take out the seeds, chop.
6. Combine tomatoes with onions, s alt and simmer for about half an hour, remove from heat and add boneless anchovies and basil.
7. Place the dough into a mold and put the prepared stuffing, olives and garlic on it. Allow the dough to rise further if desired.
8. Bake in the oven for about half an hour at 200° C.

Instead of a conclusion

According to the rules, Neapolitan pizza should be round, its diameter should be no more than 35 cm, the thickness of the dough in the middle should be no more than 5 mm, at the edges no more than 2 cm. hands. If the filling contains shrimp, mussels or other seafood, it is better to take soft cheese, with a creamy delicate taste.