Neapolitan pizza with tomato puree – a detailed recipe cooking. 
Photo of the dish:Enrico Perilli, Porto Alba Pizzeria; Naples, Italy Time: 2 hour. 24 minutes Difficulty: medium Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pizza dough
- 235 ml. water
- 3 gr. yeast
- 7 gr. salt
- 450 gr bread flour
- 1/8 Art. dusting corn flour
- 1/8 Art. olive oil
- 110 gr. tomato puree (see recipe below)
Tomato sauce
- 450 gr mashed plum tomatoes
- 225 gr. beef broth
- 55 gr. salted pork or spinal fat
- 1 diced onion head
- 2 minced cloves of garlic
- 1 bay leaf
- A pinch of thyme
- 15 gr salt
Filling
- 4 tbsp. sliced mozzarella
- 1 bunch of fresh basil leaves
Recipes with similar ingredients: tomato sauce, onion, garlic, plum tomatoes, yeast dough, bread flour, flour corn, lard, mozzarella cheese, bay leaf, thyme, basil
Recipe preparation:
- In a large bowl or bowl of the mixer, installing the hook attachment, pour water. Dissolve the yeast in it. Add olive oil, bread flour and salt, and mix at low speed until a ball is formed. Switch the mixer to medium speed and mix about 1-2 minutes until a smooth and flexible dough is formed. Remove the dough from a bowl, cut into 2 parts, roll them out Dense balls and place on a lightly greased baking sheet. Cover and leave to roam for at least 4 hours.
- Preheat the oven to 220 ° C. To make the sauce, put in a large pan of salted pork and drain the fat. Lay the bow and fry until transparent. Add the garlic and fry until aroma. Add mashed tomatoes, mashed potatoes and beef broth. Bring to a boil. Put bay leaf, thyme, add salt and cook sauce with low boiling 1.5 hours. Remove bay leaf, mashed sauce and taste, adjust taste if necessary, adding more spices or salt.
- When the dough comes up, roll each piece with a rolling pin to about 0.5 cm thick. Spread a little tomato on top sauce. Put the mozzarella, put the pizza on a baking sheet sprinkled with corn flour, and bake for 10-15 minutes. until it becomes golden and crispy. Garnish with basil leaves.
