Submitted by Chef Jon Seeger of Boskos Trattoria
Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel
Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.
INGREDIENTS
Pizza Dough - Makes six 6 ounce dough balls
DIRECTIONS
Mix all ingredients together in a mixing bowl until combined. Let the dough rest for 5 minutes. Mix again until the dough lightly sticks to the side of the bowl. Work the dough into a ball and place into a bowl. Brush with olive oil, and cover with plastic. Let it rest at room temperature for 30 minutes, then put it in the refrigerator overnight.
The next day remove from the refrigerator 2 hours before you are ready to make the pizzas. Using wet hands, gently transfer the dough to a floured counter, trying to degas the dough as little as possible.
Allow two hours before making the pizzas. The dough balls can sit, refrigerated for another 24 hours before using. The long proofing helps develop the flavor.
For the topping the Margarita is our favorite because it's simple and the flavors work beautifully together. Start with your favorite marinara sauce and remember less is better, then put small dollops of fresh mozzarella, then fresh basil leaves, and finish with some extra virgin olive oil. This also makes a great base with what ever else you want to add.
Pizza Dough - Makes six 6 ounce dough balls
- 4 1/4 cups " 00 " flour
- 3 / 4 cup dark rye flour ( 22 1 / 2 ounces total )
- 2 teaspoons Grey Salt
- 1 teaspoon instant yeast
- 1 3 / 4 cups, plus 2 tablespoons cool water
DIRECTIONS
Mix all ingredients together in a mixing bowl until combined. Let the dough rest for 5 minutes. Mix again until the dough lightly sticks to the side of the bowl. Work the dough into a ball and place into a bowl. Brush with olive oil, and cover with plastic. Let it rest at room temperature for 30 minutes, then put it in the refrigerator overnight.
The next day remove from the refrigerator 2 hours before you are ready to make the pizzas. Using wet hands, gently transfer the dough to a floured counter, trying to degas the dough as little as possible.
Allow two hours before making the pizzas. The dough balls can sit, refrigerated for another 24 hours before using. The long proofing helps develop the flavor.
For the topping the Margarita is our favorite because it's simple and the flavors work beautifully together. Start with your favorite marinara sauce and remember less is better, then put small dollops of fresh mozzarella, then fresh basil leaves, and finish with some extra virgin olive oil. This also makes a great base with what ever else you want to add.
This looks great. Maybe I'll try making it tonight
what is "00" flour
What is "OO" flour? Purpose flour?
What temperature do we bake it at and fr how long?
"OO" flour is a low protein flour, it's what separates most pizzas from Napoletana. Most Italian stores will carry it, but if you can't find it, all purpose flour is close. Have Fun
"OO" flour is a low protein flour. It's what separates most pizzas from Napoletana. Most Italian stores will carry it, but if you can't find it, use All Purpose flour, it's close. Have Fun
If you have a wood burning oven, bake at 750o for 2 or 3 minutes. Hold it up off the oven floor the last 1/2 minute so it doesn't burn. Use as much water in the dough as it can take, it makes for a great crust. I have never cooked in a conventional oven, but the hotter the better. Have Fun