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1) Cover page 2) Toble of contents 3) Preface 4) Chapter 1 5) Chapter 2 conclusion 6) Bibliography.

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Presentation on theme: "1) Cover page 2) Toble of contents 3) Preface 4) Chapter 1 5) Chapter 2 conclusion 6) Bibliography."— Presentation transcript:

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2 1) Cover page 2) Toble of contents 3) Preface 4) Chapter 1 5) Chapter 2 conclusion 6) Bibliography

3 Its a comprehensive project for all 10 th grade students. Our team decided to focus on pizza napolitana because it interests us. In the following pages youll learn about pizza napolitana plus youll see pictures that demonstrate it.

4 This page covers authentic Neopolitan pizza like I'd hoped to know without actually making a trip to Naples. Pizza history and traditions from the birthplace of authentic pizza are given along with techniques derived from the some of the oldest pizzerias in the world. Recipes are provided for classic pizza dough and Neopolitan pizza recipes (Margherita a Marinara) and a quicker dough version, specialty Neopolitan pizza recipes, and regional Italian recipes

5 Sift the flour and salt into a large mixing bowl. Add the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix the dough until it forms a ball and turn onto a floured work surface. Knead the dough until it is shiny and elastic, about 15 minutes. Place the dough into a clean bowl, cover with a damp cloth, and allow to rise until doubled in size. Punch the dough down and divide into 4 pieces. Shape each piece of the dough into a circle about 10 inches in diameter by rolling and stretching it. Form a slight rim around the edge with your fingers..

6 Dust a baking sheet with cornmeal and placethe dough on top of it. For each pizza, spread 1/2 cup of the sauce over the top of the dough, followed by 1/2 cup of the mozzarella and 2 tablespoons of the Parmesan. Add additional toppings of your choice and drizzle 2 tablespoons of olive oil over each pizza. Bake on the lowest rack in a preheated 500 degree F oven for about 10 minutes, until the crust is golden brown and the cheese is bubbling. Makes 4 (10-inch) pizzas

7 This is a specialty of Naples, Italy. 1 1/4 cups lukewarm water 1/4 teaspoon granulated sugar 2 envelopes dry yeast 3 1/2 cups all-purpose flour 1 teaspoon salt 3/4 cup olive oil Cornmeal 2 cups pizza sauce 1 pound mozzarella cheese, grated 1/2 cup freshly-grated Parmesan cheese Additional toppings of your choice Combine 1/4 cup of the warm (not hot) water with the sugar and yeast in a small bowl and stir gently to dissolve. Allow to proof in a warm place for 5 minutes.

8 Pizza napolitana

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