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For a thick dough, the so called “ Napoletana ” pizza:

4 cups of all-purpose flour (specific for pizzas) (800 grams)
1 cup of tender wheat flour (200 grams)
1 package of yeast (50 grams)
1 cup of milk (200 grams)
1 tablespoon of sugar
1 tablespoon of salt
¼ cup of extravirgin olive oil (50 grams)
1 ¼ cups of lukewarm water (250 grams)

Melt the yeast in some of the lukewarm water, add just a little bit of the flour, enough to make a homogeneous liquid. Cover and let it rest for at least ½ hour…

Add the rest of the ingredients to the liquid dough and knead quickly and firmly on a board until the dough is nice and smooth. It shouldn’t stick to the board. (If the dough is too sticky, add some flour until the smooth dough is achieved)

Place the dough in a big bowl, make a cross on top of the dough with a knife, cover and let rise for about 2 hours.

Knead thoroughly, and flatten in a well-greased pizza pan (using olive oil). You might need more than one pan. Garnish the way you like it.

Bake in oven at 425° for 20-25 minutes on the middle rack.


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