If you’re in the habit of ordering in pizza for your family pizza night, then consider making your own. Not only will the kids enjoy the experience, but you get a delicious pizza and you know it’s all freshly made. This Neapolitan Pizza recipe is easy to make and a good starter recipe. Once you get good at the dough, you can experiment more.
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Pizza is also ideal for when you have kids over and you need something to accommodate different tastes, or even for kids party food. You could have the bases made in advance, and get the kids to decorate/top their own pizzas. In my experience, kids are always more likely to eat something they were involved in making.
Neapolitan Pizza Recipe
For the Dough
- 400g/14oz strong plain flour
- 100g/3½ oz semolina flour (available from health food shops and good supermarkets)
- 2 tsp salt
- 1 dessert spoon caster sugar
- 1 x 7g packet of dried yeast
- 325ml/11fl oz lukewarm water
- Some semolina for sprinkling
For the Toppings
- 1 x 400g tin of plum tomatoes, drained
- 2 tblsp olive oil
- 25g/1oz Parmesan cheese, finely grated
- Fresh basil or dried oregano
- 1 ball of fresh mozzarella, roughly chopped
- Salt and pepper & a pinch of sugar
- Put the two flours and the salt into a large bowl, add the yeast and sugar to the water, mix and leave for a few minutes.
- Make a well in the middle of the flour and pour in the water. Using a fork gradually combine the flour with the water until you have a stiff dough.
- Shape the dough into a large ball, cover with a cloth and allow to rest for 5 minutes.
- Knead the dough for 10 minutes until it is smooth and elastic. You’ll need extra flour on your worktop for this.
- Divide the dough into two balls, sprinkle a baking sheet with flour and place them on it. Cover with a cloth and leave to rise in a warm place for thirty minutes. I usually put mine in the hot press.
- Preheat your oven to its highest setting.
- Sprinkle your worktop with some flour and place the dough on it, flatten with the palm of your hand and stretch as thin as you can without tearing, allow the edges to be thicker, repeat with the other ball of dough.
- Once again sprinkle the baking trays with flour and place the pizza bases on them.
- Crush the tomatoes with a fork, season with the salt, pepper and sugar and set aside.
- When the bases are ready, spread a little of the tomato sauce on the base, drizzle with a little olive oil, sprinkle with Parmesan, top with your choice of fresh herbs and the fresh mozzarella.
- Place in the preheated oven for 7 minutes or a little longer if necessary. You could also use the Tomato and basil sauce topped with your favourite ingredients.
Recipe provided by mum of 2, Judy Kavanagh