Neapolitan pizza

Neapolitan pizza

PT1H20M

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  • Neapolitan pizza topping

  • 795g of tinned San Marzano tomatoes, drained and seeded
  • 2 garlic cloves, finely sliced
  • 1 pinch of salt
  • olive oil, for drizzling
  • dried oregano, for sprinkling
  • Pizza dough

  • 7g of active dry yeast
  • 120ml of warm water, plus more as needed
  • 250g of 00 flour, or sifted plain flour
  • 1 pinch of salt
  • olive oil, for brushing the pan
1
To begin, make the pizza dough. Dissolve the yeast in a little of the warm water in a bowl. Add 5 tbsp of the flour and mix well, adding more water if needed to turn the mixture into a paste. Set aside to stand for 15–20 minutes
2
Place the remaining flour on a clean work surface and make a well in the centre. Add the salt and yeast mixture to the well and knead the mixture vigorously, for about 2 minutes, adding the remaining warm water a little at a time, as needed to obtain a soft, supple dough. Leave to rise in a warm place until doubled in volume, for about 20 minutes
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3
To make two small pizzas, grease two 20–24cm pizza pans. Divide the dough into 2 balls and roll each out on a floured surface (or pan with damp hands) and line the pizza pans
4
To make one large pizza, grease a 35 – 38cm pizza pan. Roll or pat the whole ball of dough and fit it into the pizza pan
5
Flatten the dough by hitting the surface with the palm of the hands until the dough covers the bottom of the pan(s), cover with a kitchen towel, and leave to rise in a warm place for at least 20 minutes
6
Preheat the oven to 250°C/gas mark 9
7
To make the topping, spread the tomatoes evenly over the surface of the dough and crush any large pieces with a fork or by hand. Top with the garlic and salt and drizzle generously with olive oil. Bake for 10 minutes
8
Remove from the oven, sprinkle with oregano and bake until the crust is golden brown and crisp, 8–10 minutes. Serve warm
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