Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Mike's Pizza Neapolitan

Mike's Pizza Neapolitan

Name: How to cook Mike's Pizza Neapolitan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Pizza Neapolitan

You may not know this but there are very strict rules in Naples that dictate exactly how this pizza must be made. From the diameter of the pie, to the flour - which is a soft wheat only, to the San Marzano tomatoes and buffalo or cow Motzerella cheeses only, to the acidity of the olive oil and even the thickness of the pie crust.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour

2 tbsp

Quality Olive Oil

1 1/2 cup

Red Onion [small chop]

4 tbsp

Fresh Garlic [fine mince]

2 can

14.5 oz San Marzano [preferred-if you can find them] Plumb Or Diced Tomatoes

1/2 large

Fresh Tomato [chopped]

1 1/2 tbsp

Sun Dried Tomatoes [chopped - in oil]

1 tsp

Dried Basil

6 large

Fresh Basil Leaves [chopped + reserves for garnish]

1/4 cup

Fresh Grated Parmesan Cheese

1/2 tsp

Fresh Oregeno

1/2 tsp

Sea Salt

1/2 tsp

Fresh Ground Black Pepper

3 tbsp

Quality Red Wine

1/2 tsp

Granulated Sugar [or less]

2 large

Homemade Pizza Dough - Pre-Fabed Or Pre-Baked [soft wheat dough if at all possible]

1 large

Motzerella Ball [buffalo or cow if possible]

Cooking instructions

* Step 1

Add olive oil, chopped red onions, minced garlic, black pepper, sea salt and dried basil to a pan and heat. Cook onions until translucent. About 5-6 minutes. Be careful not to burn your garlic.

* Step 2

Add all other ingredients in the Neapolitan Red Sauce section except for your fresh basil. Cover and allow sauce to simmer for at least an hour.

* Step 3

Using a potato masher, 30 minutes into simmer, gently mash your tomatoes and onions whereby creating more of a chunky puree.

* Step 4

In the last 15 minutes of your simmer, add your 6 chopped basil leaves. Reserve more whole leaves for pizza garnish finish. I also mash my red sauce once more at this point and add anything else my sauce may need. During long simmer times - flavors can easily dissipate. So, I'll usually add additional sea salt, 1/2 tsp onion powder and 1/2 tsp garlic powder to steep quickly in my sauce. It's up to you!

* Step 5

Allow sauce to cool before placing it on your pizzas. This sauce recipe equals four cooked cups.

* Step 6

° 45 minutes prior to baking your pizzas, heat oven and pizza stone to 500°. Later, turn oven down to 425°. Dust pizza stone with corn meal or, you can place your raw dough on parchment, then place it on your pizza stone. ° Bake about 5 - 7 minutes or, until crust is browned and slightly firm. ° Allow crust to cool a bit before constructing pizzas. Remember, these pizza crusts go back in the oven to bake again once topped. This easy technique ensures you won't have raw dough in the center of your pizzas.

* Step 7

If using a pre-fabed pie crust such as Mama Mary's or Boboli, lightly brush the outer edges with olive oil and bake for 5-7 minutes until crust is slightly browned and crispy.

* Step 8

° Ladle your sauce on your crust stopping about a 1/2" from the edges. ° Slice your Motzerella thin or, break it up and position it how you'd like on your pizza. Add fresh basil. ° Bake pizza as per manufactures directions or, until all cheeses are melted and your outer crusts are visually crispy.