Did I ever tell you that Friday is pizza day in this house? I don’t think so but that’s the truth. Almost every Friday, I make pizza and I’m a bit surprised because I’m not very much for fixed habits in general. I kind of get bored by them, yes certain habits can give you a feeling of comfort but is that really good for you in the long run? Is it? So now and then I refuse to make pizza and we eat something else. But most Fridays, I stand there, kneading my dough, making my tomato sauce and slicing the mozzarella just like an Italian wife is expected to, according to the stereotyped image that is. And here we are again, it’s Friday yet another time and in a while I will start it all over again but this week I am sharing it with you! I have never been to Naples, the capital of the real pizza, but Marco has been there many times and I follow his directions, “no, it should be a bit thicker”, “no, not that thick”, “the tomato sauce should be sweeter”, “no it should be saltier” and I realize that I will never ever be able to compete with a real Neapolitan pizza but it’s ok anyway. It’s something with the flour, the water and the tomatoes that makes a pizza from Naples unique and I like it that way.
8-10 medium sized pizzas
25 g/0,9 oz yeast
1 ½ tsp salt
8oo ml/3,4 cups tepid water
About 1 700 ml/ 7,2 cups flour
- Crumble the yeast in big bowl and sprinkle the salt over it. Stir until it has melted.
- Pour the finger warm water over it and stir well.
- Add the flour, a bit at a time and work it until it is nice and elastic. Cover it with a towel and let it rest for an hour or two.
- About 1 hour before you want to start baking the pizzas, you divide the dough and work them into balls, one for each pizza, and then you leave them to rise for 45 minutes.
While you wait, you make a basic tomato sauce that you find here.
- Flatten the dough into a roundish shape before you spoon some tomato sauce on it and then you put on the sliced mozzarella (I use Fior di latte mozzarella which is great for this). If you want to put on something else, you should do it before you put on the mozzarella.
- Bake the pizzas in a pre-heated oven (200°C/390°F)
- Eat and enjoy! They are reasonably good the day after if you warm them up.