4 tbsp active dry yeast
3 tbsp salt
4 1/4 cup flour (all-purpose)
1/2 cup extra virgin olive oil
1 pinch sugar
5 tbsp warm water
TOPPING NAPOLETANA PIZZA
1 garlic, chopped
1 tomatoes, canned, peel/slice
1 anchovy fillets
1 oregano
1 salt
1 fresh ground black pepper
1 buffalo-milk mozzarella
TOPPING MARGHERITA PIZZA
1 tomatoes, canned, peel/slice
1 salt
1 fresh ground black pepper
1 basil leaves, fresh, chop
1 buffalo-milk mozzarella
A Recipe for
Pizza Margherita E Pizza Napoletana
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This Recipe for Pizza Margherita E Pizza Napoletana is one of thousands in the Recipes-to-go Ethnic Cookbook.
Worries go down better with soup. |
| Jewish Proverb |
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I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
sing Sage: |
This is a recipe for Pizza Margherita E Pizza Napoletana from the recipe cookbook of Recipes-to-go (Ethnic)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
PREPARATION OF DOUGH: 1. Sprinkle the yeast and half the sugar on the
warm water in a small bowl. Stir until yeast dissolves. Let stand
until mixture is dubbly. 2. Put most of the flour and the salt into a
medium bowl. Stir in the yeast mixture and oil and keep stirring
until a smooth soft dough forms. 3. Knead on a floured surface, using
as much of the remaining flour as necessary to form a stiff elastic
dough. Place dough in a large greased bowl, cover and let rise in a
warm place until doubled in volume (30 to 45 minutes) and not sticky.
While the dough is rising, prepare your topping sauce. 4. Punch down
dough. Knead briefly on lightly floured surface to distribute air
bubbles; let dough rest 5 minutes longer. 5. Flatten dough into
circle on lightly floured surface. Roll out from center towards edges
to form a flat round, then place in a greased 12-inch pizza pan.
Sprinkel dough with extra virgin olive oil. 6. Pour preferred topping
over pizza dough and bake in oven preheated to 220C(450F) until
golden brown (about 20 minutes). Cut into wedges and serve.
Serves: 1
Pizza Margherita E Pizza Napoletana Recipe brought to you by Recipes To-Go