Pizza Alla Napoletana

Submitted by: Sandra Demers	Country: Canada
Category: Home/Pasta & Pizza
Quantity: Two 12-inch/30 cm crusts	Preparation time: 1:00 hr. Cooking time: 0:15 hr.

Ingredients

Pizza Dough
1-1/2 tsp	active dry yeast	7 mL
1/2 tsp	sugar	2 mL
1 cup	warm water	250 mL
2-1/3 cups	unbleached all-purpose flour	590 mL
1 tsp	salt	5 mL
1-1/2 tsp	extra virgin olive oil	7 mL
Toppings
2 cups	tomato sauce with oregano and basil	500 mL
2 cups	Greek type whole black olives	500 mL
3-1/2 oz	flat anchovies, drained and halved lengthwise	100 g
4 cups	grated mozzarella cheese	1 L

Directions

Pizza Dough

In a 2-cup/500 mL liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. In food processor fitted with steel blade, combine flour and salt.

While processing, slowly pour yeast mixture and oil through feed tube. Process until dough forms ball. Remove from processor and knead for 1 minute. Dough should be soft.

Place kneaded dough in greased bowl; cover loosely with plastic bag, tucking open end under bowl and leaving enough room for dough to rise. Let rise in warm place for about 45 minutes. Punch down dough. Divide kneaded dough in half. Using rolling pin, roll out dough 1/4-inch/5 mm thick, into two 12-inch/30 cm rounds; transfer to lightly oiled pizza pan (can be left a few hours).

Toppings

Spread half the tomato sauce over each crust and distribute olives and anchovies over sauce. Sprinkle with cheese.

Bake in 400°F/200°C oven for 15 to 20 minutes or until cheese is bubbly and crust is lightly browned.

Chef's Note

Home-made pizza for a very special dinner.