Neapolitan Style Pizza Recipe

Authentic Neapolitan-Style Pizza Recipe Using Matthews Cotswold Pizza Flour

Introduction

Elevate your homemade pizza with Matthews Cotswold Pizza Flour a premium, finely milled white flour crafted for exceptional pizza dough. This award-winning flour, made from a blend of UK hard wheat and Canadian Manitoban wheat, offers superior gluten quality, ensuring excellent water absorption and an elastic dough perfect for stretching and holding shape.

Neapolitan Style Pizza Recipe Ingredients

• 200g Matthews Cotswold Pizza Flour

• ½ tsp fine sea salt

• 1 tsp dried easy bake yeast

• 125ml lukewarm water

For the sauce:

• 400g tin chopped tomatoes

• 1 tsp green pesto

• ¼ tsp chilli powder

• ½ tbsp olive oil

Toppings:

• Mature cheddar or mozzarella cheese

• Fresh basil leaves

Instructions

1. Prepare the Dough:

   • In a large bowl, combine Matthews Cotswold Pizza Flour and sea salt.

   • Add dried yeast to the opposite side of the bowl to prevent direct contact with salt.

   • Pour in lukewarm water and mix until a rough dough forms.

   • Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

2. Prepare the Sauce:

   • In a saucepan, combine chopped tomatoes, green pesto, chilli powder, and olive oil.

   • Simmer over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens.

   • Set aside to cool.

3. Shape the Pizza:

   • Preheat your oven to 250°C (482°F) and place a pizza stone or baking tray inside to heat.

   • On a floured surface, gently stretch the dough into a 10-inch circle, being careful not to tear it.

   • Place the stretched dough onto a piece of baking parchment for easy transfer.

4. Assemble the Pizza:

   • Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.

   • Sprinkle grated cheese evenly over the sauce.

   • Add fresh basil leaves on top.

5. Bake:

   • Carefully transfer the pizza (with the parchment) onto the preheated pizza stone or baking tray.

   • Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.

   • Remove from the oven and let it cool for a few minutes before slicing.

Tips for Perfect Pizza

• Use High-Quality Flour: Matthews Cotswold Pizza Flour’s superior gluten quality ensures an elastic dough that’s easy to stretch and yields a crisp crust with an airy interior.

• Long Fermentation: For enhanced flavour and texture, consider allowing the dough to ferment in the refrigerator for 24-36 hours at 2-3°C.

• Proper Baking Surface: Using a preheated pizza stone or steel can help achieve a crispier crust by providing consistent heat.

Conclusion

Crafting an authentic Neapolitan-style pizza at home is achievable with the right ingredients and techniques. Matthews Cotswold Pizza Flour provides the foundation for a dough that’s both easy to work with and delivers professional-quality results. Whether you’re a seasoned baker or a home cook, this recipe offers a delightful pizza experience that’s sure to impress.

Call Us: +44 1494794994

Inquires: [email protected]

Address: Unit 1 Little Britain House Alma Road CHESHAM HP5 3HB