La Vera Pizza Napoletana





For the base (makes 2 large pizzas)  
400g Italian 'OO' flour or strong plain flour  
250ml lukewarm water  
10g fresh yeast (or dried equivalent)  
2 tsp salt  
  a few breadcrumbs or semolina for sprinkling  
For the topping  
300g tinned plum tomatoes, preferably San Marzano, drained  
4 tbsp Extra Virgin Olive Oil  
  salt and freshly ground pepper  
150g Buffalo Mozzarella, roughly cut  
  fresh basil leaves or dried oregano  
2 garlic cloves, chopped  


Put the flour and the salt in a large bowl. Dissolve the yeat in the lukewarm water and gradually add to the flour, mixing well until you obtain a dough.If you find the dough too sticky just add a little more flour. Shape the dough into a ball and leave to rest, covered with a cloth, for 5 minutes. Knead the dough for 8-10 minutes until the dough is smooth and elastic, then split in half. Knead each half for a couple of more minutes then shape into a ball, then pat down very slightly.

Sprinkle some flour on a clean tea towel and place the dough on it, then cover with a slightly damp tea towel. Leave to rise in a warm place for at least 30 minutes.

Meanwhile, gently fry some garlic, then add the drained tomatoes in a pan and simmer on a low heat , season them with salt and pepper and mix well. Preheat the oven to 250C (or it's highest setting)

Sprinkle some semolina on a clean work surface and with your fingers spread one piece of dough out into a circle 35-40cm in diameter. Make the dough as thin as a pancake, being careful not to tear, and make the border slightly thicker. Repeat with the other dough ball. Sprinkle some semolina over 2 large flat baking trays and place the pizza bases on them.

Spread a little of the tomato evenly over each base - not too much or the pizzas will go soggy. Drizzle with the olive oil and sprinkle over the parmesan, add a few basil leaves or oregano and top with pieces of mozzarella.

Place in a hot oven for 7 minutes (a couple minutes longer if you prefer your pizza crisp). Remove from the oven, drizzle with a little more olive oil and eat immediately.

Source: many different places

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