Neapolitan Style Pizza

Name: Neapolitan Style Pizza
Yield: 3-4 pizzas
Cuisine: British
Ingredients: 1/2 tsp Onion powder; to taste Salt and black pepper; 1/2 tube (about 35g) Tomato concentrate; 400 g Whole plum tomatoes (canned); 1 Basil (sprig); 1 clove Garlic (crushed); 1/2 Onion (grated); 150 g Artichokes in oil (drained and chopped); 2 balls Buffalo mozzarella (roughly chopped); 1 tsp Dried oregano; 700 g Very strong white bread flour; 1/2 tsp Ground white pepper; 200 g Chestnut mushrooms (sliced); as needed for dusting Polenta (cornmeal); 2 tsp Salt; 2 x 7g sachets Instant yeast; 1 tbsp Sugar; 3 tbsp Olive oil; 450 ml Warm water (30°C)

Peter Reime @hoggleboggle

This was my first attempt at making pizza from scratch. This is a vegetarian version, but obviously you can change the toppings however you like.

Peter Reime @hoggleboggle

This was my first attempt at making pizza from scratch. This is a vegetarian version, but obviously you can change the toppings however you like.

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Ingredients

3-4 pizzas

1/2 tspOnion powder
to taste Salt and black pepper
1/2tube (about 35g) Tomato concentrate
400 gWhole plum tomatoes (canned)
1Basil (sprig)
1 cloveGarlic (crushed)
1/2Onion (grated)
150 gArtichokes in oil (drained and chopped)
2balls Buffalo mozzarella (roughly chopped)
1 tspDried oregano
700 gVery strong white bread flour
1/2 tspGround white pepper
200 gChestnut mushrooms (sliced)
as neededfor dusting Polenta (cornmeal)
2 tspSalt
2x 7g sachets Instant yeast
1 tbspSugar
3 tbspOlive oil
450 mlWarm water (30°C)

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Steps

1

Mix flour and salt in a stand mixer. Combine warm water, olive oil, sugar, and yeast; let sit a few minutes.
2

Add yeast mixture to flour and knead until smooth, slightly tacky dough forms. Adjust with flour or water if needed.
3

Place dough in oiled bowl, cover, and let double in size (about 1 hour).
4

Divide into 3-4 balls, place on polenta-dusted tray, dust tops, cover, and refrigerate at least 2 hours.
5

For sauce: Sauté grated onion and garlic in olive oil with basil sprig. Remove basil, add tomatoes, water (use can to measure), tomato concentrate, chopped basil, salt, pepper, and oregano. Simmer 30 mins until thick. Cool.
6

Pre-cook mushrooms in olive oil with salt, white pepper, onion powder, and oregano. Set aside.
7

Preheat oven to 230°C (fan and bottom heat), place tray upside-down to heat.
8

Stretch dough balls thin on floured surface. Place on polenta-dusted parchment.
9

Spread sauce, add mozzarella, mushrooms, and artichokes.
10

Transfer pizza (with parchment) onto hot tray. Bake 12-15 mins until edges are charred.
11

Remove, slice, and enjoy!

Tips

For best results, let the dough rise slowly in the fridge for a few hours or overnight.
When forming the pizza base, the thinner you can make it the better to give it that authentic thin base.

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