Neapolitan Style Pizza

Method

DOUGH INSTRUCTIONS

1. Start by adding 600ml of water into a large mixing bowl and add in the yeast.
2. Add in roughly 10% of your flour and mix it with your hands to form a smooth paste, then add the salt and mix until everything has dissolved.
3. Slowly add in the rest of the flour a small amount at a time and mix. Scrape down the sides of the bowl and keep moving it towards the centre.
4. Place the dough onto a floured surface and knead until all the flour has been incorporated, then let it rest for 5 minutes.
5. Keep working the dough for another 15 minutes until smooth and it springs back when you apply pressure with your finger.
6. Place the dough in a bowl and cover it with a wet cloth and leave it to rest outside at room temperature for 12 hours.
7. Cut the dough into two halves and cover them in semolina.
8. To stretch the dough, press down with your fingers and start working from the middle to push the gas to the outside forming the crust. Then gently pick the dough up on the back of your knuckles and toss.
9. Place the base onto your peel (if you don’t have one just use a baking tray or chopping board instead.)
10. Using the back of a spoon, spread a thin layer of our Mutti Classica or Aromatica Pizza Sauce in a circular motion until fully covered and add your toppings.
11. With your oven preheated to the maximum temperature, transfer your pizza onto your hot stone or baking tray and cook at 240°C for 10 minutes or until golden brown.

MARINARA INSTRUCTIONS

1. Using a slicer, create thin shaves of garlic and place on top.
2. Sprinkle a pinch of oregano.
3. Drizzle with extra virgin olive oil before placing it into the oven.

MARGHERITA INSTRUCTIONS

1. Break up the buffalo mozzarella balls using your hands and place on the pizza.
2. Drizzle with extra virgin olive oil.
3. Place it into the oven and after it’s cooked add fresh basil leaves.