OFFICIAL NEAPOLITAN PIZZA RECIPE RECIPES

Steps:

• Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to the flour and stir to make a shaggy dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add a little water.) Transfer to a lightly oiled surface and knead until smooth and elastic, about 3 minutes. Place an inverted bowl over the dough and let rise slightly, 30 minutes. Divide the dough into 4 pieces and form each into a ball; arrange 3 inches apart on a lightly oiled baking sheet. Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight.
• Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until ready to use. One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high).
• Make the sauce: Combine the tomatoes and their juices with 1 teaspoon salt in a blender; blend until smooth.
• Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal. Place 1 ball of dough upside down on the cornmeal using floured hands. Gently pull the dough into an 8- to 10-inch circle, reflouring your hands as needed and being careful not to deflate the dough. Spread about 1/4 cup tomato sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons olive oil and season with salt.
• Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a cutting board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to make 3 more pizzas.

Steps:

• Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside. 
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. 
• Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside. 
• Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.