Neapolitan pizza italy

2 servings


Let's dissolve the yeast in warm water to get a liquid mush, let's give it a little fit. We fill the flour on the table, add, mix with yeast, add 3 spoons of vegetable oil and the same amount of warm water so that you can knead thicker, homogeneous and well-formed dough. After that, we sprinkle the dough lightly with flour, put it in a suitable dish, cover it with a towel and let it come up at room temperature so that its volume doubles (about 2-3 hours). We peel the tomatoes, salt them and massage them with crushed garlic. The anchovy fillets are promem under running water. We knead the fit dough again so that it is freed from air bubbles, and place it in a low round shape sprinkled with flour in a layer of 0. 5 cm. Then spread it with tomato paste, leaving a strip of 2 cm of pure dough around the circumference, and decorate with anchovies and olives. We pepper, but no longer sitting down, send a strangle and dig two spoons of olive oil. With wet fingers, we will form a decorative curb around the circle and, finally, bake everything for about 20 minutes in a well-heated oven. Pizza is served hot.