Pizza Margherita E Pizza Napoletana
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Pizza Margherita E Pizza Napoletana
  Pizza    Italian  
Last updated 6/12/2012 1:18:14 AM. Recipe ID 49005. Report a problem with this recipe.
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      Title: Pizza margherita e pizza napoletana
 Categories: Pies, Main dish, Italian
      Yield: 1 Pizza
      4 tb Active dry yeast
      3 tb Salt
  4 1/4 c  Flour (all-purpose)
    1/2 c  Extra virgin olive oil
        pn Sugar
      5 tb Warm water

MMMMM-----------------TOPPING - NAPOLETANA PIZZA----------------------
           Garlic, chopped
           Tomatoes, canned, peel/slice
           Anchovy fillets
           Fresh ground black pepper
           Buffalo-milk Mozzarella

MMMMM-----------------TOPPING - MARGHERITA PIZZA----------------------
           Tomatoes, canned, peel/slice
           Fresh ground black pepper
           Basil leaves, fresh, chop
           Buffalo-milk Mozzarella
  PREPARATION OF DOUGH: 1. Sprinkle the yeast and half the sugar on the
  warm water in a small bowl. Stir until yeast dissolves. Let stand
  until mixture is dubbly. 2. Put most of the flour and the salt into a
  medium bowl. Stir in the yeast mixture and oil and keep stirring
  until a smooth soft dough forms. 3. Knead on a floured surface, using
  as much of the remaining flour as necessary to form a stiff elastic
  dough. Place dough in a large greased bowl, cover and let rise in a
  warm place until doubled in volume (30 to 45 minutes) and not sticky.
  While the dough is rising, prepare your topping sauce. 4. Punch down
  dough. Knead briefly on lightly floured surface to distribute air
  bubbles; let dough rest 5 minutes longer. 5. Flatten dough into
  circle on lightly floured surface. Roll out from center towards edges
  to form a flat round, then place in a greased 12-inch pizza pan.
  Sprinkel dough with extra virgin olive oil. 6. Pour preferred topping
  over pizza dough and bake in oven preheated to 220C(450F) until
  golden brown (about 20 minutes). Cut into wedges and serve.

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Recipe ID 49005 (Apr 03, 2005)

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