Pizza napoletana (The original)

This pizza used to be known as food for poor people but now it has fans all over the world. The Neapolitans claimed the monopoly on the invention of the pizza and so here is the "only true original recipe" from Naples…

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recipe info

1h 10 min
1
7 min at 220°C (425°F, Gas mark 7)

Method

Stir the yeast into the water with a pinch of sugar. Knead together with the remaining ingredients to form a homogenous dough (kneading machine). Form two balls of dough and leave to rise in a bowl covered with cling film in a warm place for approx. 30 minutes (until the dough has doubled in volume). Use a rolling pin or your hands to shape the balls into 2 pizza bases (approx. 1 cm thick). Cover the bases with the seasoned tomato sauce and the buffalo mozzarella and leave to rise again for 10 minutes. Bake in a preheated oven at 220℃ for approx. 6-7 minutes.

Ingredients

For 2 large pizzas
Ingredients for the dough: 250 g Schär Bread Mix, 8 g fresh yeast, 250 mllukewarm water, 1 pinch of sugar, 50 g potatoes, cooked and strained (roughly 1 potato), salt.

Ingredients for the topping: 200 g tomato sauce, salt, pepper, oregano, 150 g Mozzarella di bufala (buffalo mozzarella), chopped into cubes.