This classic pizza is both one of the simplest to prepare and the most tasty. In Naples it is customary to eat pizza in one’s hands.
Makes 4 x 28cm (11 inch) pizzas
Basic pizza dough made with 600g (1 lb 5 oz) ’00’ flour
Extra virgin olive oil
Pizza alla Napoletana
- Sauce and Topping
- 2 tbsp olive oil
- 1 garlic clove, chopped
- 12 ripe plum tomatoes, skinned and halved, or 1 x 800g (1 3/4 lb) can peeled plum tomatoes, chopped in the can, or polpa di pomodoro
- 2 tsp dried oregano
- Salt and pepper to taste
- Prepare the dough as described in the basic recipe. Make the tomato sauce while the dough is rising. Preheat the oven to 230 C/ 450 F/ Gas 8.
- For the sauce, heat the oil in a pan, fry the garlic for just a few seconds and then add the tomatoes (if using canned tomatoes you may have to strain out some of the extra liquid). Simmer the sauce, stirring from time to time, for 15 minutes. Season with salt and pepper. Grease each pizza pan or baking tray with a brush dipped in oil. Divide the dough into four and form into pizzas (as with the basic pizza recipe). Place the dough circles in the pans or on trays and smooth them out so they fit perfectly and are of a uniform thickness. Spread on each circle of dough two spoonfuls of the tomato sauce. Sprinkle this with oregano. Pour a tablespoon of olive oil over the top of each and place in the preheated oven for about 10 – 15 minutes, until you see the edges become a golden colour.