For the preparation of traditional Neapolitan pizza dough:
- 500g white flour
- A tablespoon of baking yeast (or pizza yeast)
- 1 teaspoon salt
- 100 ml of warm water
For the traditional Neapolitan pizza sauce:
- 400 g tomatoes
- 350g mozzarella cheese
- 3 tablespoons of oil
- salt
- 1/4 teaspoon chopped basil
For garnish traditional Neapolitan pizza:
- Grains of olives
- Dry basil powder
The modus operandi of traditional Neapolitan pizza
- Mix the yeast with two tablespoons of flour in warm water, put the flour in a pot and pour the yeast and salt on it. Mix with fingertips and occasionally add a little water until all the ingredients are mixed and you get a smooth dough. Wrap into a ball, cover with a wet tissue and let it ferment for 30 minutes.
Meanwhile we prepare the sauce:
- Wash the tomatoes, reserve two grains for decoration and remove the rest of the seeds and sprinkle them with salt, grind them in the electric grinder and then put them in a pot and pour them two tablespoons of olive oil and raise them on the fire for 5 minutes. Season with salt and chopped basil.
- Sprinkle the dough with flour and then Nkrh massager (Qalqal) in a circular shape, brush the oven dish with oil and put the dough on it and distribute it over the tomato sauce.
- Cut the remaining tomatoes in circles and distribute them systematically and sprinkle with a spoonful of oil.
- Chop the mozzarella cheese and spread it on the top of the pizza.
- Finally we decorate with black olives.
- We enter the dish into an oven heated at 230 degrees (thermostat 9) for 20 minutes.
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