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
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
This Recipe for Pizza Margherita E Pizza Napoletana is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Pizza Margherita E Pizza Napoletana from the recipe cookbook of Recipes-to-go (Ethnic)
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Food Tip |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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
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