Pizza recipe and cooking methods

"An authentic Neapolitan pizza set on a rustic wooden table. The pizza has a thin, slightly charred crust with a few dark, blistered spots, characteristic of being baked in a traditional wood-fired oven. The crust is airy and puffy, with a light, golden-brown color and a chewy texture. The center of the pizza is slightly saucy, topped with a bright red San Marzano tomato sauce spread evenly across the dough. Fresh, melted mozzarella di bufala cheese is scattered generously over the sauce, creating a creamy white contrast against the red. Large, fragrant basil leaves are strategically placed, their deep green color adding a pop of freshness. A light drizzle of extra virgin olive oil glistens on the surface, capturing the light and adding a slight sheen to the pizza. A sprinkle of sea salt and a dash of oregano add a subtle touch of seasoning. The background has a warm, inviting ambiance, with soft natural lighting coming through a window, casting gentle shadows on the table. In the background, a bottle of olive oil, a few ripe tomatoes, and a bunch of fresh basil leaves add to the authentic Italian atmosphere, suggesting a delicious and artisanal preparation."

Here is a full recipe

for an authentic Neapolitan pizza, including ingredients and step-by-step instructions:

Ingredients For the Dough:500 grams (about 4 cups) of 00 flour (finely ground Italian flour, ideal for pizza)325 ml (about 1 ⅓ cups) of lukewarm water 10 grams (about 2 teaspoons) of sea salt3 grams (about 1 teaspoon) of active dry yeast or 0.1 grams (a pinch) of fresh yeastFor the Toppings:400 grams (about 1 ¾ cups) of canned San Marzano tomatoes, crushed250 grams (about 9 ounces) of fresh mozzarella di bufala (buffalo mozzarella), torn into piecesFresh basil leavesExtra virgin olive oilSea salt to tasteInstructionsStep

1: Prepare the Dough a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5-10 minutes until frothy

i a large mixing bowl, combine the flour and salt. Gradually add the yeast-water mixture, mixing with your hand or a wooden spoon until a rough dough forms.

Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes until smooth and elastic. The dough should be soft but not sticky.Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 8-12 hours, or until it doubles in size. For a quicker rise, place in a warm spot for about 2 hours.After the first rise, gently punch down the dough and divide it into 2-4 equal portions, depending on the size of the pizzas you want to make. Form each portion into a smooth ball and let them rest on a floured surface, covered with a damp cloth, for another 30-60 minutes.Step 2: Prepare the SauceWhile the dough is resting, prepare the tomato sauce. Pour the canned San Marzano tomatoes into a bowl and crush them with your hands or a fork until they reach a chunky, sauce-like consistency.Season with a pinch of sea salt to taste. Do not cook the sauce; it should be fresh and simple to retain its authentic flavor.Step 3: Preheat the OvenPreheat your oven to the highest setting, ideally around 475-500°F (250-260°C). If you have a pizza stone, place it in the oven and preheat for at least 30 minutes. This mimics the intense heat of a wood-fired oven.Step 4: Shape the PizzaOn a lightly floured surface, take one dough ball and gently press it down with your fingers, pushing the air towards the edges to create a raised crust.Carefully stretch the dough into a round shape, about 10-12 inches in diameter. Be gentle to preserve the air bubbles in the dough for a fluffy crust. Avoid using a rolling pin.Step 5: Assemble the PizzaPlace the stretched dough onto a pizza peel or a flat baking sheet dusted with flour or semolina to prevent sticking.Spread a thin layer of the crushed tomato sauce over the dough, leaving a small border around the edges for the crust.Distribute torn mozzarella cheese evenly over the sauce.Add a few fresh basil leaves and drizzle with a little extra virgin olive oil.Step 6: Bake the PizzaSlide the pizza onto the preheated pizza stone or baking sheet in the oven.Bake for 7-10 minutes, or until the crust is puffed and golden with some charred spots, the cheese is melted and bubbly, and the bottom is crisp.Step 7: ServeRemove the pizza from the oven and allow it to cool for a minute or two.Garnish with a few more fresh basil leaves, drizzle a bit more olive oil if desired, and serve immediately while hot.Tips for the Perfect Neapolitan Pizza:Use “00” flour for the dough to achieve the authentic texture.San Marzano tomatoes provide the best flavor for the sauce.A pizza stone or a steel plate helps replicate the high heat of a wood-fired oven.Less is more! Keep toppings simple and light to allow the dough and core ingredients to shine.
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