Neapoli­tan pizza

Style at Home (UK) - - Cook It | Pizza -

Takes 45 mins serves 4 1tbsp ex­tra vir­gin olive oil

250g ital­ian 00 flour

1⁄2tsp salt

1tsp easy-bake yeast Flour to dust 8tbsp pas­sata

1tbsp ca­pers, drained

16 mar­i­nated an­chovy fil­lets

20 black olives

250g moz­zarella, torn

2 hand­fuls of basil

1 Mea­sure out 165ml luke­warm water, add the oil. Put the flour and salt into a bowl, add the yeast. Make a well in the mid­dle. 2 Pour the mix­ture into the well and mix with your fingers un­til it‘s well com­bined. 3 knead on a floured work sur­face for 10-15 mins un­til smooth and springy. 4 Put in an oiled bowl and cover with oiled cling­film. Leave to rise in a warm place for 2 hrs un­til dou­bled in size. 5 Shape the dough into two. Pre­heat the oven to 230°C/gas 8. 6 Roll out the dough on to pre­warmed bak­ing sheets. Spread over the pas­sata and dot with the top­pings. Bake for 10 mins. Scat­ter over the basil.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.