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HardCore_Momma
Pizza Napoletana
Pizza with anchovies, dried oregano and capers.
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Ingredients
Directions
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Dissolve the salt in 265 ml of cold water in a bowl. Add the flour in 1 time and then the yeast.
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Mix for 2 minutes with a mixer with dough hooks.
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Add the olive oil in a thin stream. Knead for 4 more minutes with the mixer or by hand.
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Remove the dough from the mixing bowl. bread roll the dough by folding the sides down, turning the dough a quarter turn and repeating that action.
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Place the dough in a greased bowl, cover and place in the bottom of the refrigerator and let it ripen for 20 hours.
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Remove the dough from the refrigerator and allow to reach room temperature for 30 minutes. Divide into 4 equal portions.
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bread rolled dough pieces according to the method described above. Place them on a flat dish or a baking sheet covered with parchment paper.
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Let rise for 3 to 4 hours at room temperature until the dough has doubled in volume.
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Preheat the oven with a pizza stone at 250 ° C (or higher). Put the tin tomatoes in a high bowl and puree them with a hand blender.
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Season with salt.
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Sprinkle the worktop with some semolina. Take a roll of bread dough and form a pizza bottom.
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To do this, press the bread roll flat and press with your fingers until the pizza has a diameter of about 25 cm and the edge is higher than the middle.
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Beat off the excess semolina.
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Spread 1 gravy sauce over each dough base and keep the outer edge free.
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Tear the anchovy fillets into pieces and spread over the pizza.
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Sprinkle with the oregano, capers and drizzle with olive oil.
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Spoon the pizza with a pizza scoop on the pizza stone. Bake in the oven for 4-7 minutes. Remove the pizza from the oven and serve immediately.
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Bake 3 more pizzas.
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Nutrition
580Calories
Sodium0% DV1.600mg
Fat22% DV14g
Protein38% DV19g
Carbs31% DV94g
Fiber24% DV6g
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