If we are talking about a humble, world-famous recipe that you can eat wherever you go and is also a dish that, as a general rule, everyone likes, we can’t be talking about anything else but pizza.
Do you want to learn how to make the original Neapolitan pizza in your iKORE professional oven? Here is the recipe!
What do we need to make a Neopolitan pizza for 2 people?
- 450 g strong flour
- 50 g semolina
- 350 ml water
- 50 g fresh yeast
- 10 g salt
- 5 g sugar
- 100 g tomatoes
- 250 g mozzarella
- 5 g fresh basil
Steps for making the pizza:
1.Mix water, yeast and sugar. Add the flour, semolina and salt, and knead gently until you have a smooth dough. Allow to rest for 15 minutes, knead for another 5 minutes, then place on a baking tray and make a selection:
- Additional Functions
- Fermentation
- Baked goods
- Pizza
2.Divide the dough into 2 or 3 portions, each the same weight, and allow to rest before rolling out.
3.To roll out, sprinkle the work surface with flour or semolina, and roll out from the centre to the edges, ensuring the edges are thick, and the centre thinner.
4.Ingredients: tomato sauce, mozzarella cheese and basil.
5.Once the pizza has been assembled, proceed to baking, using the Convection manual selection:
- 250º C
- Humidity 0%
- Fan 4
- 8 minutes.
There is no simpler dish! Now you have your homemade Neapolitan pizza ready to be enjoyed by your guests.
History of pizza
Who hasn’t enjoyed a lunch or dinner at a pizzeria in the past year? It’s a plan that, as a general rule, everyone likes and everyone enjoys. Whether it’s margherita pizza, four cheese pizza, prosciutto e funghi (ham and mushroom) pizza, Neapolitan pizza or the controversial Hawaiian pizza, there is always one pizza we have a weakness for. But what is the origin of this delicacy?
We cannot deny that the history of pizza has been linked to mankind and bread for a long time. This is how we can find, mainly in Mediterranean cuisine, numerous recipes that remind us of pizza because of their ingredients, shape or preparation. In Italy itself there is the focaccia, in Spain there is the coca and in Greece there is pita bread.
As for pizza, many claim that the recipe we know today comes from Naples (Italy), from its people who at some point in the 17th century began to prepare this humble but nutritious dish. Over the centuries it has undergone numerous transformations until becoming the delicacy we eat today, having been globalised to the point of becoming one of the most international dishes with each country having its own variant.
History of Neapolitan pizza
It was not until the first quarter of the 13th century that Neapolitan-style pizza was first mentioned. Vincenzo Corrado wrote a treaty in which he recounted the gastronomic habits of Naples, mentioning the custom of the city’s inhabitants of flavouring bread and pasta with natural tomato. This is the origin of the Neapolitan-style pizza, a recipe that has survived to the present day.
However, it was not until the mid-19th century that the first Neapolitan pizzeria opened, and it was not until the mid-20th century that they emerged outside the city, making Naples the birthplace of this food.
Homemade Neapolitan pizza dough
Naturally, the recipe we bring you today is for the original Neapolitan pizza. Characteristic for its thin and tender dough, with high edges, accompanied by tomato, mozzarella and basil.
The preparation of a good homemade pizza dough is the key for this recipe to be delicious. Its main peculiarity is that it must be prepared with tender, elastic bread dough, with no fat, stretched by hand until it forms a circle with a thin centre and thick edges. In this way, we forget about those heavy, dense doughs that make it difficult for our guests to digest.
Accompanied, as we say, with crushed natural tomato, mozzarella and basil, we get a margherita pizza; with crushed natural tomato, garlic, oregano and EVOO, we get a Marinara; and with crushed natural tomato, mozzarella, anchovies, oregano, capers and EVOO, we get a Neapolitan pizza (or romana in Naples).
There is no ingredient that can resist a good Neapolitan-style pizza, especially if it is made in a professional iKORE oven, for your guests to enjoy and ask for more.
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