Classic Pizza Napolitana

Name: Classic Pizza Napolitana
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 828 milliliters flour; 12 fresh basil leaves; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 43 grams fresh yeast; 4 garlic cloves, peeled and thinly sliced; 1 Tbsp honey; 454 grams fresh mozzarella di Bufala, sliced into thin medallions; 59 milliliters extra-virgin olive oil; 1 Tbsp olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 1 Tbsp dried oregano; 59 milliliters light red or white wine, Fiano di Avellino; 1 teaspoon salt; 4 servings Salt; 177 milliliters warm water

Classic Pizza Napolitana might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 994 calories, 38g of protein, and 43g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up thyme leaves, carrot, basil leaves, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Place wine, water, and yeast in a large bowl and stir until dissolved.

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Water

Yeast

Wine

Equipment you will use

Bowl

Add the honey, salt and olive oil and mix well to combine.

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Olive Oil

Honey

Salt

Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter.

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All Purpose Flour

Equipment you will use

Wooden Spoon

Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm.

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Dough

Place in a clean, lightly-oiled bowl and cover with a towel.

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Bowl

Let rise in the warmest part of the kitchen for 45 minutes.

Knead the dough into 1 large round and let rest for 15 minutes.

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Dough

Preheat the oven to 475 degrees F.

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Oven

Add oregano to tomato sauce and ladle the tomato sauce in an even layer over the dough. Distribute the cheese evenly over the surface of the pizza, press the basil leaves into the sauce and cook in the oven for 10 to 12 minutes, until the crust is golden and the cheese is golden brown.

Ingredients you will need

Fresh Basil

Tomato Sauce

Oregano

Cheese

Sauce

Dough

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Ladle

Oven

In a 3 quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato