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Pizza Napoletana

Recipe Link: source:"Eat This Too!" by Dom DeLuise

List of Ingredients




Recipe is from "Eat This Too!" by Dom DeLuise, Pocket Books, A Division of Simon & Schuster Inc., 1997.

Basic pizza dough

1 tablespoon dried yeast (1 package)
1 teaspoon sugar
1 cup warm water or more, if necessary
3 cups flour
1 tablespoon olive oil
Olive oil spray as needed

Topping

1 cup sliced nonfat mozzarella
1 28 ounce can crushed Italian tomatoes, drained
1/3 cup sliced mushrooms
1/4 cup chopped onions
1/2 teaspoon dried basil
freshly ground pepper to taste
1 teaspoon Parmesan cheese or to taste



Recipe



For dough: Place yeast into small bowl; add sugar and water. Allow to stand for 5 minutes; mix until smooth. Pour mixture into a large bowl; add flour and olive oil. Mix with your hands to a stiff dough. Knead on a floured board for 10 minutes. Add more water, if necessary.

Place dough ball in an oiled bowl; put in a fairly warm place; allow it to double in size. Punch down and reshape ball. Repeat if you have time. Turn dough onto a floured board; roll to a thickness of 1/4 inch. Place on baking sheet sprayed with olive oil.

Yield: 2 small pizzas or 1 large 9-inch pizza.

Assembling pizza: Place rolled out pizza dough on a baking sheet sprayed with olive oil. Arrange on pizza dough in order given, ending with Parmesan cheese. Bake at 350 for about 30 minutes or until cheese is bubbling.