Ingredients
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For the Neapolitan pizza dough
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300g manitoba wheat flour
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100g whole wheat flourItalian type 1 or 2
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320ml warm water
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16ml extra virgin olive oil
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8g salt
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10g fresh yeast
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For the topping
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150ml tomato sauce
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100g yellow cherry tomatoes
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70g basil pesto
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2 little burrata cheese
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basil leavesto taste
Directions
Looking for an authentic Italian pizza recipe? Try our tasty pizza Napolitana recipe and bring the taste of Naples into your home.
Ingredients
For the Neapolitan pizza dough |
|
| 300g manitoba wheat flour | |
| 100g whole wheat flour | |
| 320ml warm water | |
| 16ml extra virgin olive oil | |
| 8g salt | |
| 10g fresh yeast | |
For the topping |
|
| 150ml tomato sauce | |
| 100g yellow cherry tomatoes | |
| 70g basil pesto | |
| 2 little burrata cheese | |
| basil leaves | |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
|
1
|
Put all the ingredients for the dough into the Panasonic breadmaker and select the Pizza Dough Programme in order to obtain a compact and soft ball. Let it rise for about 12 hours (covered) in the fridge. |
|
2
|
Then divide the dough in two parts and bring them with the palm of your hands into a circular shape. |
|
3
|
Place the pizza base on a piece of baking paper on the grill tray. Cover the dough using a towel and let it rise for 2 to 3 hours at room temperature. (Let the second pizza base rise on a baking paper on a cutting board, covered with a towel.) |
|
4
|
Spread the sauce over the pizza base and add the yellow tomatoes, chopped in half. |
|
5
|
Bake using the OVEN function at 220°C in the lower shelf position, for about 20 minutes. For the last 5 minutes of cooking, remember to put the grill tray in the upper position, to obtain a golden and crunchy crust. |
|
6
|
Season the pizza with some pieces of burrata cheese, the pesto and some fresh basil leaves. |
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