pizza recipies and cooking method

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Neapolitan Pizza: A Taste of Tradition

Neapolitan pizza, hailing from Naples, Italy, is a culinary treasure that has captivated food lovers worldwide. Known for its simplicity and rich history, this pizza type is distinguished by its thin, soft, and slightly chewy crust, topped with fresh, high-quality ingredients. The classic Neapolitan pizza is typically adorned with tomatoes, mozzarella cheese, fresh basil, and a drizzle of olive oil. The magic of Neapolitan pizza lies in its preparation and ingredients.

The dough is made from finely milled Italian wheat flour, water, salt, and yeast, requiring a slow fermentation process that can take up to 24 hours. This ensures a light, airy crust that puffs up beautifully when baked. The sauce, made from San Marzano tomatoes grown on the volcanic plains south of Mount Vesuvius, provides a sweet and tangy flavor that pairs perfectly with the creamy mozzarella cheese, preferably made from the milk of water buffalo. Baking in a wood-fired oven at extremely high temperatures (around 900°F or 485°C) for about 90 seconds creates the characteristic charred spots on the crust, known as "leopard spots." This quick, intense bake preserves the freshness of the ingredients, resulting in a harmonious blend of flavors and textures that epitomize Neapolitan pizza.

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Neapolitan Pizza Recipe

Ingredients:

For the Dough:

500g Italian "00" flour

325ml water

10g sea salt

3g fresh yeast (or 1g active dry yeast)

For the Topping:

400g San Marzano tomatoes, crushed

250g fresh mozzarella cheese, sliced

Fresh basil leaves

Extra-virgin olive oil

Sea salt

Instructions:

Prepare the Dough:

Dissolve the yeast in the water.

In a large bowl, combine the flour and salt.

Gradually add the water and yeast mixture to the flour, mixing until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 8 hours or until doubled in size.

Shape the Dough:

Preheat your oven to the highest temperature (preferably 900°F or 485°C) with a pizza stone inside.

Divide the dough into 4 equal portions.

On a floured surface, gently stretch each portion into a 10-inch round, being careful not to deflate the dough too much.

Add the Toppings:

Spread a thin layer of crushed tomatoes over each dough round.

Sprinkle a pinch of sea salt over the tomatoes.

Distribute the mozzarella slices evenly over the pizzas.

Add fresh basil leaves and drizzle with extra-virgin olive oil.

Bake the Pizza:

Carefully transfer the pizzas to the preheated pizza stone.

Bake for about 90 seconds, or until the crust is puffy and charred in spots and the cheese is melted and bubbly.

Remove from the oven, drizzle with a bit more olive oil, and serve immediately.

Enjoy your homemade Neapolitan pizza, savoring the authentic flavors of Italy!

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