Napolitana pizza. Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Perfecting real Neapolitan pizza can be tricky. It's easiest to learn by watching.

Pizza Napoletana, certifies that the pizzeria which shows it outside The VeraPizza Napoletana Brand, internationally registred by Associazione Verace Pizza Napoletana, certifies that the pizzeria. Neapolitan pizza is a flat style of pizza made with tomatoes and mozzarella cheese. Now, this can't be just any tomato or any piece of mozzarella—to lay claim to the pizza's. You can have Napolitana pizza using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Napolitana pizza

1. It's 500 g of bread flour (or 00 fine flour).
2. Prepare 300 ml of water.
3. Prepare of Stach of instant yeast (8 gr).
4. You need 10 g of salt (experiment to taste).
5. Prepare 20 g of olive oil (optional).
6. Prepare of Sauce.
7. It's 200 g of Tin of best canned tomato you can get.
8. Prepare of Dried oregano.
9. Prepare Teaspoon of salt.
10. Prepare 1 of glove of garlic.
11. You need 1 tablespoon of brown sugar (optional).
12. Prepare of Dried chilli flakes (optional).

The main characteristics of Neapolitan pizza are the raised edge, also known as "cornicione" and the soft and elastic texture of the dough. Neapolitan-style pizza is a unique dish because it is a Traditional Specialty Guaranteed product in Europe. Neapolitan pizza (pizza napoletana) is made with tomatoes and Mozzarella cheese. It can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and Buffalo Mozzarella (mozzarella di bufala Campana).

Napolitana pizza instructions

1. Mix the yeast in 50 g of water taken from the 300 prepared water. Let it work it magic for few mins..
2. Mean while mix the rest of the water with flour, olive oil and salt until a dough is starting to form..
3. After roughly 5 mins of mixing ad the raminder of water with the yeast. And mic for few more minutes..
4. Form a ball with your dough, and let it rest for at least 30 minutes putting a plastic cover or a damped towel..
5. After the dough is rested and might doubled in size, form balls of of the dough (200 g) each. This should make a 9 inch pizza..
6. Cover the dough balls and rest for at least 2 hours. Preferably 4 - 6 hours..
7. Flour you hand and start stretching the dough balls, and putting your favorite toppings..
8. Preheat your oven at max heat with pizza stone inside..
9. Place the pizza using wooden pizza peel on a pizza stone..
10. It'll take approximately 3-6 minutes to cook depending on how hot your oven can get, and how close to the fire you pizza can be positioned in it..
11. Your pizza should have crispy thin leopard crust, and beautiful charred edges. Enjoy!.
12. For the sauce: just crush the tomatos to your liking of structure..
13. Add in the oregano, salt and sugar and crushed garlic and mix well. Add dried or fresh basil (optional). You sauce is ready..

Then read our translated Italian government document that shows just how to make Pizza Napoletana! Located in little Italy, Pizzeria Napoletana was originally a small bar. Pizza is a passion for Neapolitans and for us this passion has grown over the years and throughout generations. La pizza napolitana, de masa tierna y delgada pero bordes altos, es la versión propia de la cocina napolitana de la pizza redonda. El término pizza napoletana, por su importancia histórica o regional, se emplea en algunas zonas como sinónimo de pizza tonda ('pizza redonda').