That’s a amore! … influenced by Italians, originating in Naples, they’re now prepared and enjoyed the world over.
Pizza is the most popular food in our nation. It is nourishing, filling and inexpensive.
Traditional Neapolitan Pizza
1/2 package dry yeast
1 cup lukewarm water
4 cups flour
1 teaspoon salt
1/2 cup vegetable oil
1 pound mozzarella cheese (grated)
1 cup parmigiana cheese (grated)
2 teaspoons oregano
1 ounce olive oil
1 teaspoon black pepper
1 pound 13 ounce can of tomato sauce
1/2 bunch fresh basil
Put water in large bowl and sprinkle in yeast. Blend in 2 cups of flour, 1 teaspoon salt and 2 tablespoons of vegetable oil. Stir in the remaining flour to make a soft, silky dough. Gather it into a ball. Turn dough onto a lightly floured flat surface and let it rest for 5 minutes. (This also will allow you time to clean up some of the mess.)
Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover it with a linen towel and let it rise for about an hour. Every once in a while, rub some oil on the top and bottom of the dough and sprinkle a little flour on it so it won’t get sticky.
Remember, a large pie is about 16-18 ounces and has 8 large slices.
The oven has to be very hot. Preheat the oven to 450 degrees. Divide the dough into two balls. Roll each ball into a 14-to-16-inch round or square, shaping and stretching it. If you tear a hole in it, patch it by overlapping the torn edges and pressing down with your palm or fingers. Use a little flour to bind it through.
Make sure your pizza pan is greased. A good technique is to pour some olive oil in the pan and spread it out with your fingers. Put the dough in the pan and spread the remaining olive oil over the top. Don’t be afraid to be messy.
Ladle about a cup and a half of sauce onto each pie and spread it out in a circular motion. Sprinkle half the remaining ingredients on each pie, ending with the basil.
Bake your pizza 20 to 25 minutes, checking it frequently, until the crust is golden brown and the cheese is bubbly.
