Neapolitan pizza dough

The recipe for Neapolitan pizza

Components:

Pizza dough:

30-35 grams of flour;
1.5 grams of yeast;
about half a cup of water;
2 tablespoons oil;
fat to form a salt.

The top of the pizza:

50 dag tomatoes;
small tin of anchovies canapés;
5 tablespoons oil;
several green or black olives;
15 grams of cheddar cheese;
oregano, marjoram;
pepper, salt.

How to prepare Neapolitan pizza?

For these components product quite hard and very flexible yeast dough. Put them to rise for one hour. Then lightly knead, lay off on a pastry board and roll out to a thickness of about 5 mm.

Explain to the bottom of a large, greased springform pan (with a diameter of 26-28 cm), to form around the edge too high. Then the dough with oil and brush over the entire surface make holes fork. Now they set aside half an hour to rise.

Blanched tomatoes, peel, suffocate in oil, then season with salt, sprinkle with pepper, juice evaporate and cool.

Pastry brush again with oil, place on the stewed tomatoes and shredded marinated fillet of anchovy. You can now take the olives and sliced or discretion - grated cheese. Whole sprinkle with salt and other seasonings, then add the remaining oil.

Pizza put into a hot oven for 20-25 minutes. Serve hot, sliced like a cake.