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Nepolitana Pizza
Main ingredients | Refined flour, Fresh yeast, Olive oil, Pizza sauce, Parmesan cheese powder, Bocconcini cheese, Fresh basil leaves |
Cuisine | Italian |
Course | Snack |
Prep time | 1-1.5 hours |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Veg |
Ingredients
- 2 cups refined flour (maida) + for dusting
- 15 grams fresh yeast
- 1 teaspoon salt
- 2 tbsps olive oil
- Pizza sauce as required
- Parmesan cheese powder to sprinkle
- 150 grams Bocconcini cheese
- Fresh basil leaves as required
- Extra virgin olive oil to drizzle
Method
- Take fresh yeast in a bowl, add 2 tbsps water and set aside to prove for 10-15 minutes.
- Take refined flour in a bowl, add salt and mix. Add yeast mixture, ½ cup water and olive oil and mix. Add another ½ cup water and knead to soft dough. Cover with a moist muslin cloth and set aside to rise for 1 hour.
- Preheat the oven to 200ºC.
- Knock back the dough, dust some refined flour on the worktop, divide the dough into 2 equal portions and spread one portion into a thick disk with your fingers.
- Dust some more flour on a wooden board and place the pizza base on it.
- Spread a generous portion of pizza sauce on top and sprinkle parmesan cheese powder.
- Cut the bocconcini cheese into slices and arrange on top.
- Place the board in the preheated oven and bake for 10-15 minutes. Make another pizza in the same way.
- Arrange basil leaves on top, drizzle extra virgin olive oil, cut into wedges and serve.
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