alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Pizza alla Napoletana

    Share

    Pizza alla Napoletana

    When it comes to topping pizzas, do as the Italians do and keep it simple. Though adorned with nothing more than tomatoes, mozzarella, garlic, and fresh herbs, the enduring quality of this pizza resides in its perfect interplay of clean and simple flavours.

    Advertisement

    1 1/3 cups (330 mL) warm water
    2 tsp (10 mL) active dry yeast
    1/2 tsp (2 mL) honey
    1 Tbsp (15 mL) extra-virgin olive oil, plus extra
    1 3/4 cups (435 mL) whole wheat flour
    2 cups (500 mL) unbleached all-purpose flour, plus extra
    1/2 tsp (2 mL) salt
    1 - 28 oz (796 g) can San Marzano plum tomatoes, drained and coarsely chopped
    8 oz (225 g) fresh mozzarella, such as buffalo mozzarella or fior di latte, torn into pieces
    2 garlic cloves, thinly sliced
    Fresh oregano and basil
    Freshly ground black pepper (optional)

    In large bowl, stir together water, yeast, and honey. Set aside for 5 minutes, allowing yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive and you will need to repeat this step with a new pack of yeast.) Stir in oil. Add flours 1 cup (250 mL) at a time, stirring well after each addition until smooth. Along with last addition of flour, stir in salt. Turn out dough onto lightly floured surface and knead until satiny and firm, about 8 minutes.

    Place dough in bowl lightly oiled with olive oil and turn to coat. Cover with clean kitchen towel and set aside in warm corner of kitchen to rise until almost doubled in size, about 1 1/2 to 2 hours. At this point, refrigerate dough overnight.

    If you have one, place pizza stone in cold oven and preheat oven to 550 F (290 C).

    Turn dough out onto lightly floured surface and knead for 1 minute. Divide dough into 4 equal pieces and shape each into a thick disk. At this point you can freeze your dough, sealed tightly in an airtight container for 2 weeks. Let dough thaw in refrigerator for 24 hours before continuing.

    Working with 1 ball of dough at a time, with lightly floured hands, gently start to stretch the edges of dough. Once pizza is about 8 in (20 cm) in diameter, drape dough over your fists and gently move your hands away from each other, turning the dough as you go. When dough is about 1/2 in (1.25 cm) thick and 10 in (25 cm) in diameter, place on oiled pizza pan, flour-dusted pizza peel, or rimless cookie sheet. Cover dough with clean kitchen towel and let rise for 30 minutes.

    Working with one pizza at a time, lightly drizzle with some olive oil and scatter some of the tomatoes, mozzarella, and garlic over top. Slide pizza onto hot stone (or bake in pizza pan) and bake until crust is golden brown and bubbly and cheese is completely melted, about 8 to 10 minutes.

    Carefully remove from oven, brush crust with a little extra olive oil, if desired, and top with some oregano, basil, and a little ground black pepper (if using) before slicing into wedges. Serve immediately while continuing to top and bake remaining pizzas.

    Serves 8.

    Each serving contains: 331 calories; 13 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 45 g total carbohydrates (1 g sugars, 5 g fibre); 189 mg sodium  

    source: "Italian Food the Italian Way", alive #366, April 2013

    Advertisement

    Pizza alla Napoletana

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.