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.
Start the year with—what else?–pizza! The whole world loves pizza, and our Pure Flour from Europe is the perfect flour to use for pizza-making.
Some think that it is the toppings that give a pizza its personality, but for those in the know, it is the dough: everything about the pizza starts with the dough! We at Pure Flour from Europe offer you our best flours, so that your pizzeria, restaurant or cafe or your home-baked pizza can be the best: this is the flour that will give your dough a perfect texture for that perfect crust. just right to top it with cheese, vegetables or whatever takes your fancy.
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.