Pizza napoletana Recipe
Pizza napoletana
Flavours of Campania
Difficulty: Easy
Chef's Note

Note 1:
The dough on the edges should be slightly thicker in order to prevent the ingredients from sliding off the dough while cooking.

Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will be ready for baking when the temperature is about 325 °C / 650 ºF

Note 3:
If you do not have a wood burning oven, cook the pizza on an oiled baking pan in the oven preheated at 275 °C / 550 ºF or on a preheated sheet tray lined with ceramic tiles.

For 6 individual pizza

- 350 g / 12 oz. firm ripe tomatoes
- 2 cloves garlic
- 1 pinch oregano
- salt, pepper
- white flour
- 8 tbs. olive oil

Finishing (optional)
- 12 basil leaves
  1. Peel, seed and crush the tomatoes. Add garlic, oregano, 2 tbs. olive oil, salt and pepper to taste and set aside.
  2. Prepare the dough, following the Pizza Dough Basic Recipe. When ready, punch each of the dough balls into a disk of about 8-in. in diameter, slide the pastry disk on to an edgeless shovel (pala) coated with flour.
  3. Spread the previously prepared sauce over the pastry disks and add 2 basil leaves on each.
  4. Drizzle each with 1 tbs. olive oil on top and slide the pizza with a brisk backward move into the floor of a wood burning oven and rotate it occasionally to allow for even cooking. Cook till done (a few minutes), remove from oven with the same pala and serve.

An Italian Wine

  • Aversa DOC
  • Fiano di Avellino DOCG
  • Terreni di San Severino DOC
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