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Add a photoMy dad had a small wood stove in his first restaurant for making pizzas. They were soooo good! This is how I try to recreate that great pizza from Naples.
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Ingredientes
- 1 package active dry yeast
- ¼ cup hot water (about 110 degrees F)
- 1 cup warm water
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 3 1/2 tablespoons olive oil
- 6 canned San Marzano tomatoes, drained
- 6-8 ounces of mozzarella, sliced thin
- 1/4 teaspoon pepper
- 1 teaspoon minced fresh basil
Direcciones
- 1. Dissolve yeast in ¼ cup of the hot water.
- 2. Pour flour into a mound onto the counter and create a well in the middle. Add the 1 cup of warm water, dissolved yeast, salt, and 1 ½ tablespoons of olive oil to middle well.
- 3. Work in flour from outside into liquid with fork until the dough comes together. Work in the rest of the flour by hand. Leave 1 tablespoon flour. Let rest for 10 minutes.
- 4. Knead dough on a floured surface for at least 15 minutes.
- 5. Place dough in a lightly oiled bowl. Sprinkle with the tablespoon of leftover flour. Cover with dishtowel and let rest until it doubles in size.
- 6. Preheat oven to 485 degrees F.
- 7. Puree tomatoes in food processor. Set aside.
- 8. When dough is ready, place your dough on a 15 inch pizza pan which has been oiled with olive oil.
- 9. Spread dough on pan, using your fingertips.
- 10. Spread on pureed tomatoes. Place slices of mozzarella randomly on pizza.
- 11. Add salt, pepper, basil and drizzle on remaining 1 1/2 tablespoons olive oil.
- 12. Place pan on middle shelf of oven for about 15 to 20 minutes or until pizza becomes crisp.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 486 | |
| Calories from Fat 208 | 43% |
| Total Fat 23.6g | 30% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 898mg | 37% |
| Potassium 142mg | 4% |
| Total Carbs 49.54g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.68g | 0% |
| Protein 18.14g | 29% |
