vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Neapolitan Pizza - The Authentic One

Neapolitan Pizza - The authentic one
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

Neapolitan Pizza - The Authentic One Recipe, How To Make Neapolitan Pizza - The Authentic One Recipe

This is the true pizza. I was in Italy last summer and tasted 10 pizzas in 7 days. The Napoli experience was the best.

About Recipe

How to make Neapolitan Pizza - The authentic one

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Neapolitan Pizza - The authentic one
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Neapolitan Pizza - The authentic one
• San marzano tomatoes - passata di pomodoro or whole - 6 numbers.
• Olive oil - 1 teaspoons.
• Water - 500 ml.
• Yeast - 1 piece.
• Salt - 5-6 tablespoons.
• Caputo 00 flour - 1000 grams.
• Bufala mozzarella - campania - 4-5 numbers.
• Basil leaves - 2-4 bunch.
Method:

1. Mix the Caputo 00 grade flour, 1 stick of yeast dissolved in 1 tbsp of warm water, salt 2-3 tbsp, 1 tsp olive oil, 500 mL water. Knead thoroughly in a big ball and leave it in a warm place covered with a moist cloth for 2-3 hrs to rise. 2. The San Marzano tomatoes are curious, strongly flavoured long tomatoes. They are not round! Boil them, skin them, blend them and salt them. Nothing else goes into the pizza sauce! It is just tomatoes and salt. 3. Take a piece of the dough out, roll it until it is around half an inch or less thick. Spread the passata di pomodoro. Break the mozzarella into little pieces and randomly scatter them on the sauce. The Italians do not grate their mozzarella because the true Italian mozzarella is so soft that it cannot be grated. It easily comes apart in your hands. 4. Scatter the basil leaves in the middle of the pizza. 5. EU Diktat says that the Neapolitan pizza must be baked in a stone oven next to a wood fire fired to 800-900deg;C. However, since this cannot be achieved at home, well try the next best thing. Heat your oven to the maximum possible temperature and place a pizza stone inside it. Wait for at least 20 mins to make sure the stone is properly heated. Place your pizza carefully inside. 6. Wait for around 10 mins. You must take the pizza out before the mozzarella starts to roast and just when the leopard-spots have formed on the pizza. 7. The way to eat pizza in italy is not by using oregano or any such powders. Soak chilli flakes with a little garlic and salt in olive oil for 10-15 mins. Spread this olive oil on the pizza and enjoy!






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter