Discover Jamie Oliver’s simple method for making real Neapolitan pizza dough at home, as demonstrated on his Channel 4 programme, Jamie Cooks Italy.
This is my interpretation of a traditional Neapolitan pizza foundation, which is based on much study, and it works incredibly well at home. Neapolitans begin with the liquid and then add the dry components, which may appear like it is the wrong order of operation. Although using a pizza stone in a regular oven produces excellent results, a wood oven is the true prize.
|For the dough:|
|1kg||Tipo 00 flour, plus extra for dusting|
|1 x 7g||sachet of dried yeast|
You will need: a pizza stone.
Cook time: 45 minutes, plus proving.
700 ml of warm water and 10 g of sea salt should be added to a big bowl. Add a tiny amount of flour at a time, breaking up the water as you do so to begin forming a batter. Add the yeast, then stir and wait for two minutes. 90 percent of the remaining flour should be added gradually to create a soft, flexible dough. On a clean surface, add the remaining flour and knead the dough for 20 minutes, or until it is smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Put the dough in a basin that has been floured, cover with a clean, moist tea towel, and let it rise for an hour or until it has doubled in size. Fist-punch the air, roll into a sausage-like form, divide into six equal parts, and then roll each piece into a ball while extending the edges below. Place on an oiled baking sheet, sprinkle with oil, cover with the tea towel and clingfilm, and prove overnight in the refrigerator (for better flavour and a more relaxed dough).
Place a pizza stone inside the oven and preheat it to 240 degrees Celsius. One dough ball should be moved with a fish slice onto a flour-dusted surface. Use gravity to help you press the ball into a flat, round disc, which you can then take up, flip gently, and extend out to a diameter of 30 cm. Place the dough, which should be a touch thicker around the edges, on a floured pizza paddle or board after stretching it over the backs of your hands. For you to be certain that it is freely moving, shape it and give it a jiggle. Add your preferred toppings while moving swiftly and sparingly (see my favourites below). Quickly transfer on your pizza stone, then quickly shut the door to keep the heat in. When it is golden, crisp, and ready to eat, wait 7 or 8 minutes.
CALORIES 569 kcal FAT 2.6g SAT FAT 01.g PROTEIN 23.8g CARBS 112.7g SUGAR 2.6g SALT 1.7g FIBRE 4.3g
Classic Margherita (pictured above)
The Neopolitans don’t mess around – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves.
Spread tomato sauce on top (see recipe above), then sprinkle with ricotta cheese that has been combined with fresh marjoram leaves, Parmesan or Pecorino cheese that has been finely shredded, and lemon zest. Add the young courgettes that have been combined with the lemon juice and olive oil, then bake.
Grape and Honey
Toss red and black grapes, fresh rosemary, and very thinly sliced red onion in olive oil. Then, sprinkle pine nuts, freshly grated pecorino cheese, shredded mozzarella cheese, and a small bit of basil over the pizza foundation.
Tomato and Rosemary
Spoon tomato sauce (see recipe above) over your pizza base, then scatter over some fresh rosemary leaves tossed with a little olive oil. Tear over some spicy n’duja, finely grate over some Parmesan cheese, drizzle with a little more olive oil, and bake.