Homade Pizza - recipe from Napoli

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Name: Napoli Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: Italian
Ingredients: 3 1/4 Cup Flour; 1 tsp Instant Yeast; 2 tsp Salt; 1 1/4 Cups Water; 1 28 OZ Can San Marzano Tomatoes; 1 tsp Dried Oregano; 1 pack Whole Fresh Basil Tear to top on Pizza; 1-2 packs Mozzarella Cheese Slice thin to top on Pizza

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INGREDIENTS

3 1/4 Cup Flour
1 tsp Instant Yeast
2 tsp Salt
1 1/4 Cups Water
1 28 OZ Can San Marzano Tomatoes
1 tsp Dried Oregano
1 pack Whole Fresh Basil ; Tear to top on Pizza
1-2 packs Mozzarella Cheese ; Slice thin to top on Pizza

Servings

INSTRUCTIONS

For the dough:

1) Preheat the oven and pizza stone to 500 degrees

2) In bowl of a standing mixer fitted with dough hook add the flour, yeast, and salt and combine.

3) Add enough water to make the dough that sticks together. Add more water if dry (1 Tbs. at a time) or more flour if too wet. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in a warm spot to rise and double in size.

4) Divide the dough into 4 equal balls and place on a flour work surface, cover and let rise for 15 minutes.

5) Roll or stretch the dough to about ¼ inch think, sprinkle a little cornmeal on an inverted sheet pan or pizza peel and place dough on top. Arrange toppings on top. Transfer dough to stone (corn meal should help with a smooth transfer) and bake till dough is brown.

For the Sauce:

1)Place the tomatoes in a bowl and crush them with a whisk or potato masher. Season with salt and pepper and add oregano.

Recommend toppings: Tomato, caramelized onions, olives, anchovies, garlic, fried oregano, basil, pork sausage, parmesan, fresh mozzarella, clams, ham etc.

NOTES

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Napoli Pizza

3 1/4 Cup Flour
1 tsp Instant Yeast
2 tsp Salt
1 1/4 Cups Water
1 28 OZ Can San Marzano Tomatoes
1 tsp Dried Oregano
1 pack Whole Fresh Basil Tear to top on Pizza
1-2 packs Mozzarella Cheese Slice thin to top on Pizza

For the dough:

1) Preheat the oven and pizza stone to 500 degrees

2) In bowl of a standing mixer fitted with dough hook add the flour, yeast, and salt and combine.

3) Add enough water to make the dough that sticks together. Add more water if dry (1 Tbs. at a time) or more flour if too wet.  Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in a warm spot to rise and double in size.

4) Divide the dough into 4 equal balls and place on a flour work surface, cover and let rise for 15 minutes.

5) Roll or stretch the dough to about ¼ inch think, sprinkle a little cornmeal on an inverted sheet pan or pizza peel and place dough on top.  Arrange toppings on top.  Transfer dough to stone (corn meal should help with a smooth transfer) and bake till dough is brown.

For the Sauce:
1)Place the tomatoes in a bowl and crush them with a whisk or potato masher. Season with salt and pepper and add oregano.

Recommend toppings: Tomato, caramelized onions, olives, anchovies, garlic, fried oregano, basil, pork sausage, parmesan, fresh mozzarella, clams, ham etc.

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 32 Servings

Calories: 56
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 21.8mg		1 %
Total Carbohydrate 11.7g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 11.3g
Protein 1.7g		2 %
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.

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Calories per serving: 56

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