pizza napoletana
Serves: 4 people
Time to prepare: 1.5 hours
Cooking time: 30 min
Method:
Blend the yeast with the warm water in a small bowl. Leave in a warm place for 10 minutes until frothy. Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast mixture, oil and milk. Gradually draw the flour into the liquid and mix to form a stiff but pliable dough, adding more milk if necessary.
Knead the dough on a lightly floured surface for about 5 minutes or until it is light and elastic. Place in an oiled polythene bag and leave in a warm place for 1 hour or until doubled in size. Turn for onto a floured surface and divide into 2 or 4 pieces. Knead each piece lightly adding more flour to avoid stickiness.
Roll out the dough to cover two 23cm or four 15cm lightly oiled ovenproof plates. Alternatively, place a piece of dough on each plate and press it out with floured knuckles to cover the base.
Brush with oil an cover with tomatoes and season with salt and pepper. Sprinkle with basil and oregano and top with mozzarella and sun-dried tomatoes. Sprinkle with oil. Leave to rise in a warm place for 30 minutes. Bake in a pre-heated oven at 220 degrees celsius or until cooked. Serve immediately.
You can let your imagination run wild with the number of toppings available to you. You can easily add some other vegetable specialties from the range of Colavita, for example country style artichokes, crushed olives and pepper strips. Create your own masterpiece and remember to be imaginative.
