Try this Pizza Alla Napoletana (Neapolitan Style Pizza) recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in 1/2 cup warm water. Place flour and salt in a large bowl and cut in the shortening. Make a well in the center and pour in the yeast. Mix well, adding enough additional water to make a soft dough. Knead briefly on a floured board. The dough should be soft but smooth and elastic. Form into a ball and place in a large oiled bowl. Turn once to grease both sides. Let rise in a warm place until doubled in bulk, about 2 hours. Punch down and pound lightly to deflate dough. Oil an 14" round pizza pan and pat and stretch the dough to fit the pan, leaving a 1/2" rim to hold the filling. Spread the pizza with the tomatoes and cover with slizes of mozarella. Sprinkle with salt and pepper to taste, oregano and olive oil. Bake in a thoroughly preheated 400F oven for about 30 minutes, or until the crust is golden brown and cheese is bubbly. Serves 8. Per serving: 540 Calories (kcal); 25g Total Fat; (41% calories from fat); 20g Protein; 58g Carbohydrate; 51mg Cholesterol; 510mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 8 | ||
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Calories: 529 | ||
Calories from Fat: 155 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 35.8mg | 11 % | |
Sodium 352.6mg | 12 % | |
Potassium 302.2mg | 8 % | |
Total Carbohydrate 69.1g | 20 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 65.7g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 529
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