Molini Pivetti > NIC chefs recipes > Neapolitan pizza with San Marzano tomatoes

Neapolitan pizza with San Marzano tomatoes

NEAPOLITAN PIZZA WITH SAN MARZANO TOMATOES

INGREDIENTS

FOR THE DOUGH

1 kg GRAN RISERVA ARANCIONE flour
800g water
4g brewer’s yeast
35g fine salt

FOR THE FILLING

1 San Marzano tomato
Basil
Extra virgin olive oil
Smoked buffalo mozzarella
Baby spinach
Pine nuts
Tomato pulp
Grated parmesan cheese
Norcia sausage
Salt
Pepper

 

PROCEDURE

FOR THE DOUGH

  • The dough for Neapolitan pizza is characterised by high hydration and long rising times.
  • Knead all the ingredients, starting with the flour and water.
  • At 3/4 of the rotation, add the yeast and, after 5 minutes, the salt and then continue to knead in rapid mode in order to form the gluten link.
  • Once the dough has been kneaded, leave it to rest for 30 minutes and then form 200 g loaves and leave them to rise in the fridge for about 24 hours to double their volume.

FOR THE TOMATO

  • Blanch for 10 seconds in boiling water and once drained, immerse in water and ice.
  • The thermal shock will make it easy to peel.
  • Cut into wedges, remove the seeds and then leave to macerate in oil, salt, pepper and basil for 2 hours.

FOR THE PARMESAN CHIPS

  • In a non-stick frying pan, add the Parmesan cheese on a moderate flame, let it melt, wait for it to melt and then continue cooking until it starts to colour.
  • It will be ready when it takes on a golden colour.
  • Allow to cool and then leave to harden and become crunchy.

FOR THE SPINACH

  • Heat the frying pan, add the pine nuts and let them toast, add the spinach and turn off the flame.

FOR COOKING

  • Roll out the pizza between 30 and 35 cm, leaving a pronounced edge as tradition dictates, topping it with tomato pulp, smoked mozzarella and sausage from Norcia and then cook it in a wood-fired oven at 450 degrees for 90 seconds maximum.
  • Once cooked, season it with spinach and pine nuts, macerated tomato and parmesan chips.

Nazionale Italiana Cuochi (NIC) - RECIPES

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