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Pizza napoletanaTheWorldWideGourmet.com

Flavours of Campania

Total time:

Difficulty: Easy

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Nutritional values

per 100 g

Energy:101 kcal

Proteins:1 g

Fats:9.3 g

Carbohydrate:4.6 g

Fibers:1.5 g

Sugar:2.3 g

Cholesterol:0 mg

Sodium:5.2 mg

Calcium:32.5 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

<a href="http://wwwtheworldwidegourmetcom/recipes/pizza dough">pizza dough (basic recipe)</a>

**Garnish

350

g

firm ripe tomatoes

2

cloves garlic

2

ml

oregano

salt, pepper

white flour

40

ml

olive oil

**Finishing (optional)

12

basil leaves

METHOD

  1. Peel, seed and crush the tomatoes. Add garlic, oregano, 2 tbs. olive oil, salt and pepper to taste and set aside.
  2. Prepare the dough, following the Pizza Dough Basic Recipe. When ready, punch each of the dough balls into a disk of about 8-in. in diameter, slide the pastry disk on to an edgeless shovel (pala) coated with flour.
  3. Spread the previously prepared sauce over the pastry disks and add 2 basil leaves on each.
  4. Drizzle each with 1 tbs. olive oil on top and slide the pizza with a brisk backward move into the floor of a wood burning oven and rotate it occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the same pala and serve.

SOMMELIER

An Italian Wine

  • Aversa DOC
  • Fiano di Avellino DOCG
  • Terreni di San Severino DOC

CHEF'S NOTES

Note 1:
The dough on the edges should be slightly thicker in order to prevent the ingredients from sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking when the temperature is about 325 °C / 650 ºF

Note 3:
If you do not have a wood burning oven, cook the pizza on an oiled baking pan in the oven preheated at 275 °C / 550 ºF or on a preheated sheet tray lined with ceramic tiles.



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