All the foodies, pizza lovers and Platteville Sunflower Oil lovers should try this delicious homemade Neapolitan pizza recipe. With the help of Platteville Sunflower Oil the recipe develops an added depth of flavor. Enjoy the recipe and happy cooking!
Ingredients:
1 1/2 Cups Warm Water
1 Envelope of Active Dry Yeast
1/4 Cup Platteville Sunflower Oil, plus more for greasing as needed
4 1/2 Cups All-Purpose Flour
1 tsp Kosher Salt
1 Pound Fresh Mozzarella, sliced
1 (15-ounce) Can Crushed Tomatoes
10 to 12 Fresh Basil Leaves
1 tsp Dried Oregano
Freshly ground black pepper
Directions:
In a bowl, combine the warm water, yeast, and Platteville Sunflower Oil. Stir mixture to dissolve the yeast. Add the flour and salt, and continue to stir, and then knead the dough until it's smooth and elastic, 5 to 6 minutes. Gather the dough into a ball and transfer it to a clean large bowl. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour. Brush a pizza pan lightly with sunflower oil. Preheat the oven to 450°F. Transfer the dough to a floured work surface. Gently press it into a rough square then pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes. Uncover the dough then spread and stretch it into a circle about the same dimensions as the prepared pan. Carefully lift and transfer the dough to a pizza pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with torn basil and dried oregano, and season with salt and pepper if desired. Cut into wedges and serve.
Ingredients:
1 1/2 Cups Warm Water
1 Envelope of Active Dry Yeast
1/4 Cup Platteville Sunflower Oil, plus more for greasing as needed
4 1/2 Cups All-Purpose Flour
1 tsp Kosher Salt
1 Pound Fresh Mozzarella, sliced
1 (15-ounce) Can Crushed Tomatoes
10 to 12 Fresh Basil Leaves
1 tsp Dried Oregano
Freshly ground black pepper
Directions:
In a bowl, combine the warm water, yeast, and Platteville Sunflower Oil. Stir mixture to dissolve the yeast. Add the flour and salt, and continue to stir, and then knead the dough until it's smooth and elastic, 5 to 6 minutes. Gather the dough into a ball and transfer it to a clean large bowl. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour. Brush a pizza pan lightly with sunflower oil. Preheat the oven to 450°F. Transfer the dough to a floured work surface. Gently press it into a rough square then pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes. Uncover the dough then spread and stretch it into a circle about the same dimensions as the prepared pan. Carefully lift and transfer the dough to a pizza pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with torn basil and dried oregano, and season with salt and pepper if desired. Cut into wedges and serve.
