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.
- FOR DRY YEAST
- 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
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
- AFTER PIZZA HAS BAKED, place cooked pizza onto serving plate and drizzle fresh extra virgin olive oil! BUON APPETITO!!!
By: Kimberly Crocker-Scardicchio