Drive away with green broad beans and ricotta
Bakery products from Italy - Campania
translated by Italian with
A crunchy and tasty Neapolitan pizza
Dissolve the salt well in the water and put the yeast in the flour mixing it. Add the flour to the water slowly mixing. When the dough is still soft, add the sugar and extra virgin olive oil.
Mix well until a soft and sticky dough is obtained. If needed, add flour until it mixes. Knead the dough for about twenty minutes until it becomes smooth. Leave to stand indoors for about twenty minutes.
After the time, take the dough and divide it into loaves of about 280 grams, without working the dough again. Leave to rise for 6/8 hours until doubled.
Heat the oven to the maximum temperature. After the time, roll out the dough, working it as little as possible, starting from the center and making a higher crown that will contain the filling. Inform for 5 minutes initially with heat from above then finish cooking from below.
In the meantime, prepare the tomato sauce by mixing the salt, the basil and the oil and leave to rest. Add the tomato sauce (about 4 tablespoons for each pizza) cover with the mozzarella and bake for about 5 minutes.