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Neapolitan pizza

Italian recipe

Pizza Napolitaine Cook Expert

Preparation : 10 min Resting : 1-3 h
Cooking : 25 min Equipment :
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Serves 4 people :
Extra-virgin olive oil
250 g tomato coulis
2 anchovies
1 pinch dried oregano
6 fresh basil leaves
1 sachet dried yeast (7 g)
125 g water
250 g plain flour
5 g salt
25 g extra-virgin olive oil
1Pizza dough: Put the yeast and water in the bowl, and start the BREAD/BRIOCHE programme. After 1 minute, the programme will stop. Push the mixture down with the spatula, if necessary. Add the flour, salt and 2 tbsp olive oil, then press the Auto button. Remove the dough, shape into a ball, and place in a large floured bowl. Cover with a damp cloth and allow to rest for at least 1 hour and preferably 3 hours (the dough should double in volume).
2Preheat your oven to 220 °C. Roll out the dough to a thickness of ½ cm and transfer to a baking sheet.
3Spread the tomato coulis over the base, to within 1 cm of the edge. Sprinkle with olive oil and bake for 18 minutes.
4Add the anchovies and oregano, then return to the oven for 7-8 minutes. At the end of the baking time, add the basil leaves and a light sprinkling of olive oil.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016 - IT version


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No cheese???