Neapolitan pizza – a detailed recipe for cooking. Share with friends: 
Photo of the dish: Mario Batali Time: 1 hour. 50 minutes Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/4 Art. light red or white dry wine from grapes varieties of fiano, for example, from the Italian province of Avellino
- 450 gr sliced thin slices of mozzarella
- 3/4 Art. warm water
- 42 gr fresh yeast
- 1 tbsp. l honey
- 1 tsp salt
- 1 tbsp. l olive oil, plus 1 tbsp. l
- 3.5 tbsp. premium wheat flour
- 1 tbsp. l dried oregano
- 12 fresh basil leaves
- 2 tbsp. tomato sauce (see recipe below)
Tomato sauce:
- 2 cans (800 gr.) Peeled whole tomatoes, wiped manually with juice
- 1/2 medium-sized finely grated carrots
- 1/4 Art. olive oil
- 1 diced 0.5 cm. Onion head
- 4 peeled and sliced garlic cloves
- 3 tbsp. l chopped fresh thyme leaves or 1 tbsp. l dried
Recipes with similar ingredients: white wine, premium flour, yeast dough, tomato sauce, tomatoes, onions, garlic, carrots, thyme, oregano, basil, mozzarella cheese, honey
Recipe preparation:
- Pour wine, water, put yeast into a large bowl and mix until they dissolve. Add honey, a teaspoon salt and olive oil. Mix well. Add 1 tbsp. wheat flour and mix with a wooden spoon until formed batter. Add another 2 tbsp. flour and mix for 2-3 minutes., so that when stirring with a wooden spoon, the dough enters as much as possible more flour.
- Form the dough with your hands and put it on a floured board or marble surface. Knead for 6-8 minutes until the dough becomes homogeneous and dense. Put in a clean, lightly oiled bowl and cover with a towel. Let the dough come in the warmest parts of the kitchen for 45 minutes. Form 1 large circle from the dough and set for 15 minutes.
- Preheat the oven to 245 ° C. Add oregano and a little salt, and lay it evenly on the dough. Evenly spread the mozzarella on the surface of the pizza, squeeze the leaves into the sauce basil and cook in the oven for 10-12 minutes, until the base will turn golden and the cheese will be golden brown.
- Tomato sauce: In a 3 liter saucepan, heat on medium heat olive oil. Put onion and garlic and fry until softness and light golden brown, about 8-10 minutes. Add thyme and carrots and cook another 5 minutes, until carrots will become soft enough. Add the tomatoes and juice and bring the mixture to boiling, stirring often. Reduce heat and simmer for 30 minutes, until the mixture does not thicken to a hot porridge. This sauce can store for 1 week in the refrigerator or up to 6 months. at freezer. Exit: 4 tbsp.
