pizza recipies and cooking method

Neapolitan Pizza: A Taste of Tradition
Neapolitan pizza, hailing from Naples, Italy, is a culinary treasure that has captivated food lovers worldwide. Known for its simplicity and rich history, this pizza type is distinguished by its thin, soft, and slightly chewy crust, topped with fresh, high-quality ingredients. The classic Neapolitan pizza is typically adorned with tomatoes, mozzarella cheese, fresh basil, and a drizzle of olive oil. The magic of Neapolitan pizza lies in its preparation and ingredients.

The dough is made from finely milled Italian wheat flour, water, salt, and yeast, requiring a slow fermentation process that can take up to 24 hours. This ensures a light, airy crust that puffs up beautifully when baked. The sauce, made from San Marzano tomatoes grown on the volcanic plains south of Mount Vesuvius, provides a sweet and tangy flavor that pairs perfectly with the creamy mozzarella cheese, preferably made from the milk of water buffalo. Baking in a wood-fired oven at extremely high temperatures (around 900°F or 485°C) for about 90 seconds creates the characteristic charred spots on the crust, known as "leopard spots." This quick, intense bake preserves the freshness of the ingredients, resulting in a harmonious blend of flavors and textures that epitomize Neapolitan pizza.
Neapolitan Pizza Recipe
Ingredients:
For the Dough:

500g Italian "00" flour
325ml water
10g sea salt
3g fresh yeast (or 1g active dry yeast)
For the Topping:

400g San Marzano tomatoes, crushed
250g fresh mozzarella cheese, sliced
Fresh basil leaves
Extra-virgin olive oil
Sea salt
Instructions:
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