Saturday, August 14, 2010

En Napoli...

So last night me and the wife felt like having pizza, being the foodies that we are Pizza Hut or Dominoes just doesn't cut it. We had a lot of vegetables to get rid of so we decided to make our own pizza. Not just your typical homemade style pizza, but the king of all pizzas the Neapolitan style pizza. I can't say it was authentic because of the ingredients I used, but it looked and tasted just as good. I'll post the recipe after this post. Here are some pictures for you to feast on.......

These were the toppings we had: Pepperoni, mushrooms, spinach,  and green bell peppers

The three key elements to get the proper crust flavor: A little EVOO, Pure Honey, and Salt

I find that this yeast works best for pizza, obviously right?

And here is the finished product, took less than 2 minutes to bake this, I'll tell you why in the recipe.
Absolutely beautiful don't you think?

Recipe for Neapolitan Style Pizza

Ingredients- Dough
 1 tbs EVOO
 1 Package of yeast
 1 tsp Salt
 1 tbs Pure Honey
 2/3 cup Very warm water
 1 1/2 cup Flour

Ingredients- Sauce
Remember how I said my pizza wasn't authentic heres one of the reasons why, I actually used Prego for my sauce( I was lazy) but normally i would have made my sauce here are the ingredients.....
1 cup finely chopped basil
1 14 oz. can of whole peeled tomatoes
3 tbs olive oil
1 tbs oregano
1 tbs salt
All you have to do is mash and break up the tomatoes by hand until you have  small chunks of tomatoes.
Then you mix together all the other ingredients and you can definitely adjust the sauce to your own personal tastes. Then all you do after mixing the ingredients together is to just leave it aside till your dough is ready. The only cooking done to the sauce will be in the oven on your pizza.


To make the dough its standard procedure, first you mix the water, oil, yeast, salt, and honey till they're all familiar with each other, then you gradually add in the flour till you get a consistency that doesn't stick to your fingers. You leave it resting covered for 30-40 minutes. As you let the dough rest you wanna get a pizza stone or if you don't have one available a cast iron pan works just as well to produce the proper crust. Crank up the heat on your oven to the max which is usually 500-550 degrees.

Now that the dough has rested enough the key to getting the proper crust for your pizza is thickness and temperature which is the reason why your pizza should not take more than 2-2 1/2 minutes to cook depending on the size of your pizza. You can choose to make your pizza as larger and as small as you wish just make sure to keep the dough at a thickness of about 5 sheets of paper. Then just lightly apply some sauce, put on some muzzarell, some toppings of your choice, then in she goes. Importantly, make sure to keep an eye on the pizza  till its done, as it can easily burn.