Neapolitan Pizza

This time we wanted to give you a Neapolitan pizza recipe in our recipe article. You can make your pizza either in the oven or by using the oven door and pizza stone at COSA BBQ . With our little tricks, your pizza will not look like pizza outside.

INGREDIENTS: (for 2 pieces)

For dough:

2 cups flour (250 milliliter water glass)
3/4 cup plus 2 tablespoons water
1 teaspoon of salt
1 teaspoon instant dry yeast

For sauce:

1 can (400 grams) tinned or fresh tomatoes, diced
3 tablespoons of olive oil
1 teaspoon dried thyme salt and freshly ground black pepper.
125 grams of string cheese for each pizza (250 grams in total).

FABRICATION:

First of all, we start by preparing the pizza dough.

For this, bread white flour, instant dry yeast, salt and water are required. Combine the ingredients and knead until smooth. It will stick to your hands at first, but the dough will come together as you knead it.

You can use fresh tomatoes or canned diced tomatoes for tomato sauce. What you will do is incredibly simple. Pour the tomatoes or canned food into the blender and grind it well. Put very little salt, black pepper, dried thyme (not fresh) and 3-4 tablespoons of olive oil in it. You can mix it and boil it for 5 minutes on a medium fire or use it raw.

Now we come to the most critical point of the job: Preheat your oven to the highest possible temperature. If you have pizza, don't have a pizza stone, if you don't, leave the baking tray in the oven so that it heats up to a high temperature. Pizza made with a pizza stone and pizza cooked on a tray create very different results.

It is very difficult to put thin pizza in a hot baking tray. Therefore, cut the greaseproof baking paper to the size of the tray. Press the puffed dough with your hand to release the air. Divide the dough into equal parts and turn it thin with your fingers.

After the oven heats up for about 15 to 20 minutes, spread the tomato sauce on the dough you opened on the oiled paper, with the back of the spoon or with a brush, so that the sauce touches all sides of the dough. Without wasting any time, place the dough on the pizza stone heated with greaseproof paper. You can set up the oven for 7 minutes and start preparing the toppings for the pizza.

You can use any type of cheese you want here. We recommend the tongue cheese. Because you can get the closest result to the result of mozzarella with tongue cheese. After experimenting with string cheese a few times, you can try the three-cheese and five-cheese variations. Not only do you grate the tongue cheese, but also cut a little larger (1 cubic centimeter) from the backgammon membrane with a knife.

After seven minutes, take the dough out of the oven, put 6-7 more tablespoons of tomato sauce on top of the pizza and spread it all over with the back of the spoon. Sprinkle cheese on this abundant sauce and throw it back in the oven without wasting any time, but this time on a shelf close to the ceiling. Keep an eye on the pizza, because the cheeses need to be taken out of the oven before they start to melt and foam and burn. This time can even be 3 minutes. Since the materials, oven and temperature will be different, the cooking times will never be kept one hundred percent precisely.

Take the cooked pizza out of the oven, hold the ends of the greaseproof paper and place it on an empty, air-permeable grill that will lift the pizza, pull the greaseproof paper from under it. If you wish, you can drizzle a little more olive oil on it and slice the pizza and serve. While serving, you can also put salad ingredients such as fresh arugula leaves, chopped fresh basil leaves on it. Enjoy your meal!