Neapolitan Pizza

Name: Neapolitan Pizza
Ingredients: 1 1/2 teaspoons honey; 1 1/2 teaspoons active dry yeast; 1 cup lukewarm water 95 - 100°F; 2 1/2 cups bread flour; 1 1/2 teaspoons kosher salt; 2 teaspoons olive oil; 1 cup tomato sauce prepared; 1 pound fresh mozzarella cheese sliced; 580 grams Roma tomatoes sliced; 1/2 cup loosely packed fresh basil leaves

10 ingredients

5 steps

Ingredients

1 1/2 teaspoons honey
1 1/2 teaspoons active dry yeast
1 cup lukewarm water 95 - 100°F
2 1/2 cups bread flour
1 1/2 teaspoons kosher salt
2 teaspoons olive oil
1 cup tomato sauce prepared
1 pound fresh mozzarella cheese sliced
580 grams Roma tomatoes sliced
1/2 cup loosely packed fresh basil leaves

Directions

1

Mix honey, yeast and water in small bowl. Let stand 5 to 10 minutes or until mixture starts to lightly foam.
2

Add flour and salt to bowl of KitchenAid(R) Artisan Mini Stand Mixer. Attach bowl and dough hook to mixer. Turn to Speed 1 and mix about 1 minute. Stop mixer and add yeast mixture. Turn to Speed 4 and knead about 10 minutes or until dough becomes smooth and elastic. Divide into two equal balls.
3

Place each dough ball into separate medium bowls greased with 1 teaspoon olive oil. Cover with plastic wrap and let rise in warm place about 1 to 2 hours or until doubled in size.
4

Preheat oven to 550°F. Punch down dough, reshape into a ball, and transfer to clean work surface. Cover each dough ball with damp paper towels and let rest 30 to 60 minutes or until doubled in size.
5

Stretch each dough ball into 12-inch circle. Transfer to inverted baking sheets. Top each crust with 1/2 cup tomato sauce, half the cheese and 1 sliced tomato. Bake 10 to 15 minutes or until cheese is melted and crust is nicely browned. Remove from oven and top each pizza with 1/4 cup fresh basil before slicing.