Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano
1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
80 g canned whole peeled tomatoes
50 g fior di latte cheese, in pieces
a few leaves of fresh basil (for both cooking and garnish)
Stretch out the pizza dough on the work surface, then transfer it onto the baking sheet. Add a drizzle of extra virgin olive oil and then spread the tomatoes, scatter the fior di latte cheese and a few basil leaves.
Cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes.
Serve garnished with a few fresh basil leaves.
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Here, we suggest an iconic Margherita pizza, but with a contemporary dough rather than the classic one: the contemporary Neapolitan pizza differs in the type of dough, proofing time and stretching method.
Topped with mozzarella or fior di latte cheese, tomatoes, and basil, the Margherita is a delicious tradition from the streets of Old Napoli, created for a Queen (Margherita) but to be savoured by all.
