Pizza alla Napoletana from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
Use half the ingredients in recipe 589 A to make a shortcrust pastry or short pastry dough, or use the full amounts in recipe B.
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Ingredients
- 70 grams (about 2-⅓ ounces) of sweet almonds and three bitter almonds
- 1 egg and one egg yolk
- a dash of lemon zest or vanilla
- half a glass of milk
- 20 grams (about ⅔ of an ounce) of flour
- 50 grams (about 1-⅔ ounces) of sugar
- 150 grams (about 5-¼ ounces) of ricotta cheese
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