"Neapolitano": classic pizza and not only

"Neapolitano" - one of the most popular varieties of pizza along with "Margarita" and "Pepperoni". They say that Naples is the city where Neapolitano was first prepared. Classic pizza includes tomatoes, anchovies, mozzarella, parmesan, olive oil, basil and oregano. And the real Neapolitan pizza must certainly be cooked on wood. We will prepare it in a way that is accessible to us and add variety to the traditional recipe.

The simplest pizza "Neapolitano"

Composition of the test:

• 5-6 g yeast (or a half-pack of dry);
• 1/2 cup water (warm);
• A hill of flour (about a glass) and a little more for kneading the dough;
• A spoonful of olive oil;
• Salt to taste.

For filling:

• Ripe juicy tomatoes - 1/2 kg;
• Mozzarella - 0.3 kg;
• Garlic - three denticles;
• Pepper and salt to taste;
• A little olive oil to extinguish the filling;
• Basil as an ornament.

Preparation of pizza "Neapolitano"

Pizza for this recipe is prepared quite simply. Yeast stir in the water and salt. In a hill of flour to form a hole, pour the yeast and olive oil there, knead the dough. Cover it with a napkin and put in a warm place without a draft for 2.5 hours to rise.

While the dough rises, you can tackle the filling. First of all, you need to turn on the oven for warming up. Then peel the tomatoes (peel and remove the seeds), cut them and put them in a frying pan, heated with olive oil. Stew them until they turn into a thick paste (about 15 minutes). Before the end of the quenching process, add garlic, salt and pepper. Separately cut into cubes mozzarella.

Now it's the test case. It should be laid out on the table, hands (without a rolling pin) to form a round layer, in diameter, about 35 cm, put in a pizza mold, put a paste on it, top with cheese, pour a little olive oil and put in the oven for a quarter of an hour . Ready pizza will only have to decorate with basil and serve on the table.

Pizza with ham

Pizza has long left the limits of native Italy and has undergone many changes in its composition. Today almost any products are put in it, they recast classical recipes to their tastes. If someone seems to be rustic presented above pizza "Neapolitano", the recipe can be supplemented with other ingredients, for example ham.

For the test:

• Flour - 300 g;
• Yeast - 6 g;
• Butter (cream) - a tablespoon;
• Warm milk or water - about half a cup;
• Salt to taste.

For filling:

• Tomatoes - 0.2 kg (can be replaced with tomato paste in the amount of one item of a spoon);
• Cheese hard - 0,15 kg;
• Ham - 0,3 kg;
• nutmeg;
• salt.

Pizza with ham is prepared as follows:

1. Yeast dissolved in milk or water, add flour and butter, salt and immediately knead the dough.
2. Form a hand (you can roll it out) a layer about 30 cm in diameter, put it on a baking tray, pre-oiled with olive oil, and put in the oven for only a few minutes.
3. While the dough is in the oven, thinly chop the tomatoes and the ham.
4. Get the dough, ham with tomatoes (tomato paste), put on it, sprinkle with salt and nutmeg and put in the oven, heated to 200 ° C, for another 15 minutes.

Recipe with mussels

How else can you prepare Neapolitano? Pizza with seafood is a very popular and beloved option, so it will be unfair to bypass its attention.

Ingredients:

• Finished dough - 0,2 kg;
• Mussels peeled - 0.25 kg;
• Pickled cherry tomatoes - 10 pcs .;
• Bulb - 1 piece;
• Cheese - 0,1 kg;
• Olives without pits - 10 pcs .;
• Olive oil - 2 table spoons;
• Black pepper ground;
• salt;
• greenery.

Operating procedure:

1. In salted water with pepper boil the mussels, then drain and cool them.
2. Cut the onions, olives and cherry rings into halves, cheese with strips, and chop the greens.
3. From the dough to form a hand (or roll out a rolling pin) cake, oil it with half an olive oil, lay on it rings of onions and mussels.
4. Over the mussels in the form of a lattice lay out a strip of cheese. In the resulting cells put in checkerboard halves of cherry and olives.
5. Sprinkle the olive oil with a billet, sprinkle with herbs.
6. Place the cake with the filling on a baking sheet or in a mold, put in a hot oven, where to bake for a quarter of an hour.

Recipe with anchovies

Another version of "Neapolitano" is a pizza with anchovies.

For the test:

• Flour - about 1.5 cups;
• Warm water - one glass;
• Yeast dry - one teaspoonful;
• Olive oil and sugar sand - two table spoons;
• Salt - a teaspoon.

Ingredients:

• Fresh tomatoes - 0.6 kg;
• Anchovies - four pieces;
• Garlic - two denticles;
• Onions - half-bulbs;
• Olives - 10-12 pieces;
• basil;
• vegetable oil.

Procedure:

1. Yeast dissolve in water.
2. Mix the flour with sugar and salt, make a groove in it, pour in the yeast and olive oil, knead the dough for about 5-10 minutes, then divide into two parts and leave for one or two hours to rise.
3. From the rising parts of the dough, form two cakes with a diameter of 20 cm.
4. In vegetable oil fry chopped onions.
5. Tomatoes peeled, peeled, cut.
6. Combine tomatoes with onion, salt and simmer for about half an hour, remove from heat and add anchovies without bones and basil.
7. Place the dough in a mold and put on it the cooked stuffing, olives and garlic. If desired, give the test to go up in shape.
8. Bake in the oven for about half an hour at a temperature of 200 ° C.

Instead of concluding

According to the rules, pizza in Neapolitan must be round, its diameter is not more than 35 cm, the thickness of the dough in the middle is no more than 5 mm, at the edges - no more than 2 cm. It is not recommended to roll it with a rolling pin: the shape is given solely by hands. If the composition of the filling is shrimp, mussels or other seafood, cheese is better to take a soft, with a creamy tender taste.