Icon of Italian cuisine originating from Naples: simple dough and classic ingredients (tomato, mozzarella, and basil) for a tasty and gooey pizza.
Dissolve the yeast in warm water, then add the flour and start kneading.
Add the salt and oil, then work until you obtain a smooth and elastic dough.
Cover and let rise for 6-8 hours (or until doubled in volume).
Divide the dough into two balls and stretch them with your hands on a lightly floured surface.
Top each base with tomato sauce, a drizzle of oil, and a pinch of salt.
Bake at 250°C (static oven or with a baking stone) for about 7-8 minutes.
Add the diced fiordilatte and continue cooking for another 4-5 minutes, until melted and stretchy.
Remove from the oven and finish with a drizzle of raw oil and fresh basil.
Oven
Baking Stone (optional)
Bowl
Rolling Board or Surface for Stretching
For optimal results, use a very hot oven, and, if available, a baking stone. Replace dried basil with fresh basil just before serving. Rising times may vary based on temperature and yeast strength.
Italy, Campania
| Energy (kcal) | 187.92 |
| Carbohydrates (g) | 28.5 |
| of which Sugars (g) | 3.21 |
| Fat (g) | 5.3 |
| of which Saturates (g) | 2.32 |
| Protein (g) | 7.64 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.32 |
