Neapoliitan Style Pizza
I also added some mushrooms and olive, but the classic Neapolitan pizza is served without so many toppings.The main variations are pizza marinara ,pizza margherita and pizza margherita extra.This is my last post from San Francisco’s take out‘s Arinell Pizza.
Theme-Take away dishes
4 1/2 cups all purpose flour
2 1/4 teaspoons active dry yeast
1 1/4 cup warm water
1/4 cup olive oil
1 teaspoon kosher salt
1 can crushed tomatoes/marinara sauce
1 cup fresh mozzarella cheese
1 teaspoon dried oregano
1 cup mushrooms ,sliced(optional)
1/4 cup olives,sliced(optional)
1/4 teaspoon peppercorn ,crushed
In a mixing bowl add warm water ,oil and yeast.Stir to dissolve the yeast.
Add flour and salt and combine to form a dough.Knead the dough for about 10 minutes or until soft and elastic.
Dust a clean bowl with flour and place the dough ball in it .Cover with kitchen towel or cling film and let it rise on room temperature for 1 hour or until it doubles in volume.
Transfer the risen dough on a floured counter and roll it into a circle .Cover it with towel again for about 30 minutes.
Brush the pizza pan with oil and preheat the oven to 450 degree F.
Spread or stretch the dough into a circle of the same size of pizza pan and place it on the prepared pizza pan .
Spread with crushed tomatoes or pizza sauce, mozzarella cheese , mushrooms and olives.
Sprinkle with oregano and black peppercorn and bake in oven for about 10 minutes or until the edges are golden.
Season with salt and more pepper.Cut in wedges and serve.
Serve-8 Prep time-2 hours
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