Basics
Neapolitan pizza
If you are short on space or would like to roll your pizza bases out ahead of time, you can roll the dough out into rough circles, about 0.5 cm thick, and place them on slightly larger pieces of flour-dusted baking paper, then stack them, cover with plastic wrap and pop into the fridge.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 24 slices
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- Category
- Basics
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- extra virgin olive oil
- 0.7 oz
- warm water
- 11 oz
- white sugar
- 1 tsp
- dried instant yeast
- 1 tsp
- "00" pasta flour
- 12 oz
- fine semolina
- 5.3 oz
- sea salt
- 1 tsp
- pizza sauce
- 5.3 oz
- mozzarella cheese
- 7.1 oz
- fresh basil leaves
- 2 sprigs
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 4.3 g
- Energy
- 471.1 kJ
- Calories
- 112.6 kcal
- Fat
- 3 g
- Fibre
- 0.8 g
- Carbohydrates
- 16.6 g
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