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Napoletana Pizza
- Mix flour and dry yeast. Add water and knead dough for 5 minutes. Add salt and knead for another 10 minutes. Fold dough a couple of times. Divide the dough into 10 portion and roll into balls. Place the dough balls in well-oil container and wrap well. Leave it to proof overnight in the chiller.
- Blend all the ingredients until smooth. Let it rest for awhile or overnight.
- Shape the base thinly and apply the tomato sauce. Add the toppings. Bake at 375°C for 3 to 4 minutes. Finish with olive oil.
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