Pizza Napolitana


pizza dough (basic recipe)
12 oz. firm ripe tomatoes
2 cloves garlic
1 pinch of oregano
white flour
8 tbs. olive oil

How to make the Neapolitan Pizza:

Peel, seed and crush the tomatoes. Add basil, garlic, oregano, 2 tbs. olive oil, salt and pepper to taste and set aside. Prepare the dough, following the Pizza Dough Basic Recipe. When ready, punch each of the dough balls into a disk of about 8-in. in diameter, slide the pastry disk on to an edgeless shovel (pala) coated with flour.

Spread the previously prepared sauce over the pastry disks and add 2 basil leaves on each.

Drizzle each with 1 tbs. olive oil on top and slide the pizza with a brisk backward move into the floor of a wood burning oven and rotate it occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the same pala and serve the pizza napoletana (neapolitan pizza).

Note 1:
The dough on the edges of the pizza napoletana (neapolitan pizza) should be slightly thicker in order to prevent the ingredients from sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking  the pizza napoletana (neapolitan pizza) when the temperature is about 650°F

Note 3:
If you do not have a wood burning oven, cook the  the pizza napoletana (neapolitan pizza) on an oiled baking pan in the oven preheated at 550°F or on a preheated sheet tray lined with ceramic tiles.

Serves 6

Regional recipe from Campania