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18 December 2012,21:15 by
V.Chitralekha

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NEAPOLITAN PIZZA

Serves :
4

Preparation Time :
1 hour 45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To make the pizza base, dissolve the fresh yeast in warm water.
  • If you are using dried yeast, dissolve the sugar in warm water, add the dried yeast and leave in a warm place for 20 minutes until frothy.
  • Put the flour on to a board, make a well in the centre and pour in the yeast mixture, salt and oil.
  • Work with your fingers to form a malleable dough, and then turn on to a floured surface.
  • Knead for atleast 10 minutes until the dough is smooth and elastic.
  • Transfer to a large clean bowl, cover with a cloth and leave in a warm place for about 1 hour, until the dough has doubled in size.
  • Heat the oven to 220° C/425° F/gas 7 and grease a baking sheet with oil. Knock back the risen dough, and then roll out to a 12 in round, ¼ in thick.
  • Place the round on the greased baking sheet and brush with oil.
  • Break up the drained tomatoes and spoon on to the pizza base.
  • Season with oregano and salt and pepper to taste. Cover the tomatoes with the Mozzarella slices.
  • Next, arrange the anchovy strips in a lattice pattern over the cheese. Top with olives or freshly chopped herbs, garlic, capers etc.
  • Spoon over the remaining oil and bake for atleast 20 minutes.

INGREDIENTS

  • 15 grams fresh yeast
  • ½ teaspoon sugar
  • 250 grams flour
  • 1 teaspoon salt , to taste
  • 4 tablespoon Cooking oil

For the filling

  • 450 grams canned tomatoes, drained
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 170 grams Mozzarella cheese, sliced
  • 50 grams canned anchovy fillets, (drained and cut into strips )
  • 17 black olives

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