Carmelina “Neapolitan” Pizza 

Carmelina “Neapolitan” Pizza 

Carmelina “Neapolitan” Pizza 

Makes About 8 Pizzas
1 kg
Imported Italian “00” Pizza Flour
5 g
Dry yeast
570 g
Water, divided
To taste
Kosher salt
25 g
20 g
Extra-virgin olive oil
1, 800 g can
9.5 g
Fresh garlic, minced
To taste
Black pepper
54 g
Extra Virgin Olive Oil

For the dough: In a large mixing bowl, or Kitchen Aid with dough hook attachment, combine Imported Italian “00” Pizza Flour and yeast. Add the water gradually, incorporating about 80% of its total. When the dough begins to form, add salt and oil. Gradually add in the remaining water. Knead or continue mixing with hook attachment until dough is smooth. Final temperature of the dough should be between 73°F and 77°F. Shape dough into loaf and let sit on the counter covered with a cloth for about 15 minutes. Cut and roll into balls weighing about 7.76 ounces. Place in proofing box, and allow to rise for a minimum of 8 to 10 hours in a warm place, or 16-20 hours in the refrigerator. Once leavening stage is complete, roll out the dough, top with Pizza Sauce (recipe below).

For the Pizza Sauce: In a large mixing bowl, combine all the ingredients listed above except olive oil. With a hand blender, blend the sauce adding the oil gradually. Check the flavor and spread sauce onto the pizza dough. Add toppings, bake and enjoy!

Tip: Skip making your own pizza sauce and use Carmelina ‘e…San Marzano® Authentic Italian Pizza Sauce. Same great ingredients – in no time!