UNA PIZZA NAPOLETANA RECIPES

Steps:

• Mix all the ingredients into a shaggy mass in a large bowl
• Cover the bowl with cling film
• Leave the dough to rest for around 1 hour
• Turn the dough out onto the counter and knead for around 5 minutes
• Place the dough back into the bowl and cover
• Leave the dough to prove for around 20 hours
• About 4 hours before you intend to cook the pizza, divide the dough into 4 equal parts
• Place each dough ball into a small bowl and cover
• Leave the dough balls to prove again for about 4 hours
• Blend a tin of quality plum tomatoes into a smooth sauce
• Cook the sauce until it reaches the desired thickness
• Add a tablespoon or 2 of tomato puree
• Season with salt and pepper to taste
• Ensure that you baking stone/tray is inside your oven
• Get your oven up to temperature
• Dust a dough ball with plenty of flour and remove from the container
• In the bowl, press down from the centre of the dough towards the edges
• Keep turning the dough as you work the air towards the edges
• Turn the dough over and repeat this process in the bowl
• Remove from the bowl and place on the counter
• Stretch the dough outwards
• Repeat this until you have a base which is about 9 to 10 inches in diameter
• Top the base with around 2 soup spoons of tomato sauce
• Spread about a handful of Mozzarella evenly across the pizza
• Slide the pizza onto a peel
• Load straight onto baking stone/tray
• Cook pizza
• Remove pizza from the oven and place on a chopping board
• Grate parmesan on top and add some torn basil. Finish with a drizzle of olive oil and a sprinkling of black pepper
• Let the pizza cool a little and tuck in!

Steps:

• Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.