Baking · Savoury baking
Neapolitan Pizza
After dividing the dough into two equal pieces, the dough balls can be placed in the fridge, covered, for up to 16 hours to rest. After this time, remove from fridge at least 2 hours before baking and allow to rest, then press into pans. This will improve the flavor, and texture of the dough when baked.
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 420 min
- Total
- 420 min
- Yield
- 2 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Diet
- VeganPlant-based
- Difficulty
- Medium
- extra virgin olive oil
- 0.5 oz
- water
- 1.3 lb
- sugar
- 1 tsp
- dried instant yeast
- 1 tsp
- bread flour
- 13 oz
- fine semolina
- 5 oz
- salt
- 1 tsp
- lemon juice
- 1 oz
- canned crushed tomatoes
- 7–8 oz
- buffalo mozzarella
- 8–9 oz
- fresh basil leaves
- fresh basil leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 58.4 g
- Energy
- 5,751.7 kJ
- Calories
- 1,374.7 kcal
- Fat
- 37.9 g
- Fibre
- 8.2 g
- Carbohydrates
- 197.5 g
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