Pizza Napoletana

Pizza Personalized! Enjoy a simple Margherita or your favorite toppings.

Enjoy a Pizza from Naples on your grill this summer, or from the oven! This recipe can be enjoyed by utilizing a few simple ingredients and very little effort, serves 4.

May be prepared by hand, or with a kitchen mixer by using the bread hook and setting the mixer on stir in 4 minutes.  The dough does rises in 30 minutes.

If living in Europe, the common Fresh Beer Yeast is best to use; if living in the states, dry yeast may be more readily available. The Dry Yeast must be grown in 5 minutes and it does so with using “a pinch of sugar” for food in order to activate the dry yeast.

Ingredients for recipe: Yeast (dry of fresh), Sugar, Flour, Water, Salt, choose either Semolina Flour OR Corn Meal. A Pizza Stone produces excellent results, but a baking sheet can be substituted.

Part One: For Dry Yeast only:  In a bowl combine together with a fork, the following ingredients and allow the starter dough to sponge for 5 minutes.

  • 1 package dry yeast
  • 1/4 cup warm water 110 F (bath water feel)
  • 110 F 1/4 cup flour
  • 1/4 tsp sugar.

The yeast mixture should have bubbled and increased in size.

Part Two: Combine the following ingredients in order in large bowl (for Fresh Beer Yeast, simply crumble it and work into the flour). May use dough hook,or knead by hand, for 4 minutes. (Salt should not immediately touch the dry yeast starter or it will kill the levitation process. Instead, add it after the flour.)

  • Starter Yeast or 1 Crumbled Fresh Beer Yeast
  • 2 ¼ cup flour (500 grams)
  • 1/4  tsp salt
  • 1 cup + 1 tablespoon  warm water 110 F or 43 C.

Texture of dough should be supple and elastic, not sticky. Place dough into a large ball in

Dough will rise to double it’s original slice and be supple to the touch

a warm place with bowl covered with plastic wrap and allow it to rise, doubling in size for 30 minutes.

Part Three: The dough may be rolled out singly OR divided into 4 equally sized balls. Cover with a towel and allow to sit for another 5 minutes while preparing  the next steps.

PIZZA STONE in oven or on a grill!

Place a pizza stone directly onto the grill rack or into the oven. Pre-heat grill or oven to 425F or 200 C. Meanwhile, cut dough into 4 equal parts, make small balls and cover with a dry hand towel. Sprinkle Semolina Flour or Corn Meal onto counter and Roll out dough thinly on a counter top. Likewise, sprinkle semolina flour or corn meal onto pizza paddle and then place rolled out dough onto paddle and lastly, add favorite toppings. Using pizza paddle in a gentle rocking movement allow pizza to slide onto preheated pizza stone. Close grill lid and allow to bake on stone for 10 minutes.

Without Pizza Stone

Pre-heat oven to 425 F. Meanwhile, generously grease cookie sheet with 1 tbsp olive oil. Roll out dough and place onto cookie sheet. Add favorite toppings  and place into preheated oven allow to bake for 10 minutes.

Sauce for 4 Pizza Margherita’s

  • 1/2 cup tomato sauce/puree (Ingredients on a bottle or can of Tomato Sauce/Puree will have only Tomatos, salt or citric acid)
  • 1/4 tsp oregano
  • 1/8 tsp salt (a pinch of salt)
  • Top off with Mozzarella
  • 1 tablespoon Extra Virgin Olive Oil
In a bowl, combine tomato sauce/puree, oregano, salt and olive oil. Place 2 tablespoons of sauce onto center of pizza dough and with the backside of the spoon make outward circular motion with the sauce until it is evenly spread, from the center to the edge of the pizza.  Top off with 3-4 thinly sliced fresh Mozzarella or add any other favorite toppings, i.e. mushrooms, olives, anchovies, etc.
  • AFTER PIZZA HAS BAKED, place cooked pizza onto serving plate and drizzle fresh extra virgin olive oil! BUON APPETITO!!!

By: Kimberly Crocker-Scardicchio