John Myers
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Pizza Deliciosa À La Neapoli
The perfect pizza deliciosa à la neapoli recipe with a picture and simple step-by-step instructions.
For the dough:
- 100 g Wheat flour type 405
- 1 tbsp Baking powder
- 10 g Shiitake mushroom flour
- 2 g Chicken broth, Kraft bouillon
- 50 g Water
- 2 tbsp Extra virgin olive oil
For covering:
- 2 tbsp Tomato paste
- 2 tbsp Orange juice
- 1 pinch Chicken broth, Kraft bouillon
- 2 tbsp Herbal mix, Italy
- 1 pinch Black pepper from the mill
- 5 Bacon, smoked, sliced
- 2 medium-sized Tomatoes, fully ripe
- 1 small Broccoli
- 3 Sweet and sour chili peppers (from the glass)
- 200 g Emmental, sliced
- 1 pinch Chillies, red, dried and crushed
Also:
- Flour for the work surface
- Olive oil, for baking
The dough:
- Mix the ingredients for the dough and knead until a smooth dough is formed. Wrap the dumpling in foil and let it mature in the refrigerator for 1 hour.
The vegetable:
- In the meantime, separate the florets from the broccoli with as few stems as possible. Wash, blanch for 4 minutes and let dry. Remove the peppers from the glass, squeeze the brine a little and cut across into pieces approx. 2 cm long. Wash the tomatoes and cut across into 8 mm thick slices.
Pre-baking:
- Roll out the dough on the floured work surface to a circular shape to 28 cm. Place on an oiled baking sheet and bake over medium heat until the flatbread has set but is still white.
- Preheat the oven to 220 degrees top and bottom heat.
Occupy:
- Evenly coat one side of the dough with the mixture. Top with 4 slices of bacon. Spread the tomatoes on the bacon. Add the broccoli florets and place the pepper pieces in between. Place the cheese slices over everything. Scatter the rest of the bacon in pieces over the cheese and sprinkle with a pinch of the crushed chili.
- Bake the pizza in the oven on medium heat at 220 degrees until the cheese has melted but does not show any brown spots. Take out of the oven and serve hot on a wooden board with a knife and fork.
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