Pizza alla Napoletana - alive magazine

Name: Pizza alla Napoletana - alive magazine
Ingredients: 1 1/3 cups (330 mL) warm water; 2 tsp (10 mL) active dry yeast; 1/2 tsp (2 mL) honey; 1 Tbsp (15 mL) extra-virgin olive oil, plus extra; 1 3/4 cups (435 mL) whole wheat flour; 2 cups (500 mL) unbleached all-purpose flour, plus extra; 1/2 tsp (2 mL) salt; 1 - 28 oz (796 g) can San Marzano plum tomatoes, drained and coarsely chopped; 8 oz (225 g) fresh mozzarella, such as buffalo mozzarella or fior di latte, torn into pieces; 2 garlic cloves, thinly sliced; Fresh oregano and basil; Freshly ground black pepper (optional)

www.alive.com

When it comes to topping pizzas, do as the Italians do and keep it simple. Though adorned with nothing more than tomatoes, mozzarella, garlic, and fresh herbs…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Pizza stone
Pizza pan
Pizza peel
Oven
Mixing bowl
Baking sheet
Kitchen towel
Airtight container
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Pepper mill
Pizza cutter

Ingredients

1 1/3 cups (330 mL) warm water
2 tsp (10 mL) active dry yeast
1/2 tsp (2 mL) honey
1 Tbsp (15 mL) extra-virgin olive oil, plus extra
1 3/4 cups (435 mL) whole wheat flour
2 cups (500 mL) unbleached all-purpose flour, plus extra
1/2 tsp (2 mL) salt
1 - 28 oz (796 g) can San Marzano plum tomatoes, drained and coarsely chopped
8 oz (225 g) fresh mozzarella, such as buffalo mozzarella or fior di latte, torn into pieces
2 garlic cloves, thinly sliced
Fresh oregano and basil
Freshly ground black pepper (optional)