Napolitana pizza. 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. Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio.

It's easiest to learn by watching. Since we can't come to your. Nella storica pizzeria di via dei Tribunali a Napoli la famiglia Sorbillo sforna ''tradizione'' da generazioni. You can Cook Napolitana pizza using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Napolitana pizza

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

In this tutorial, I will show you how to make a Neapolitan pizza Dough! Associazione Verace Pizza Napoletana, certifies that the pizzeria which shows it outside, realizes a excellent product of Neapolitan AVPN in Italy. Find all pizzerias members of Vera Pizza Napoletana. The main characteristics of Neapolitan pizza are the raised edge, also known as "cornicione" and the soft and elastic texture of the dough.

Napolitana pizza instructions

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..

The pizza is baked on a stone. La pizza napolitana, de masa tierna y delgada pero bordes altos, es la versión propia de la cocina napolitana de la pizza redonda. El término pizza napoletana, por su importancia histórica o regional, se emplea en algunas zonas como sinónimo de pizza tonda ('pizza redonda'). Neapolitan-style pizza is a unique dish because it is a Traditional Specialty Guaranteed product in Europe. Neapolitan pizza with mozzarella cheese, vegetables, tomato sauce and.