Champions pizza

The sky of Naples are burned by the setting sun, spectacular color and they are so wide. And Cszat sets, replacing the tracks Hadom-ctom-orod long-horned white spotlights. They go wild Italian sky, marking the way to the pizza Village modernized traditional beacon. And I give lights to guide me to spread urban village on the coast of Naples. Dozens of booths uniform appearance Pizza, serving traditional Neapolitan pizza baked in a wood oven hot. Pizza dough just Apple, based in local Capote flour and proud. San tomato sauce on it Mrziano or those that grow right on the side of Vesuvius. They are so delicious, local tomatoes, so that the sauce does not require anything except a little salt. Shredded mozzarella di buffalo fresh and soft. And that's it. No tricks here, just local ingredients and fine, professional skills at its peak and boast a long tradition.

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I taste the juicy pizzas, identity and different taste in their elements, and reveals marvelous worlds, which is simply the largest. Pizza Champions watches all over the world competing for the best pizza preparation, appreciates their dedication, their potential and great desire to bring the coveted trophy kaput homeland. And I want to try the talented and thin and secrets revealed to me there, depth and charm of Naples.

Neapolitan Pizza

In cooperation with the chef serving Strum

Materials (approximately 6 medium pizzas):

Dough:

• 1/2 liter of water (about 2 cups full)

• 1 heaping tablespoon salt

• 1 level tablespoon yeast

• 6 heaping cups flour Caputo Pizza Chef

Extras:

• 1 1/2 cups packed with a simple tomato sauce and some (I use in such comes packaged in a glass bottle)

• 3 soft mozzarella balls in water

• 2 tablespoons olive oil

• The handful of basil leaves

Preparation:

1. Food mixer with a dough hook Place the water, salt and yeast. Add the flour gradually, while kneading.

2. Put for 10 minutes until the dough is smooth.

3. Place the dough for half an hour, covered with a damp towel.

4. Divide into 6 balls and cover with a damp towel. Let rise at room temperature for about 4 hours.

5. Preheat the oven to 275 degrees and heat pattern.

6. surfaces each ball with your fingers and then open up the dough lightly, as you turn from side to side (you can use a rolling pin).

7. Place on a sheet of baking paper and spread over the tomato sauce (leave a wide margin of about 2 cm). Sprinkle shredded mozzarella cheese fresh.

8. place in the sun and bake for about 8 turbo minutes.

9. Remove and sprinkle with basil and olive oil. Serve.

Pizza Bianca

Materials (approximately 12 small pizzas):

Dough:

• 1/2 liter of water (about 2 cups full)

• 1 heaping tablespoon salt

• 1 level tablespoon yeast

• 6 heaping cups flour Caputo Pizza Chef

Extras:

• 1 cup grated mozzarella

• 2 soft mozzarella balls in water

• The handful of grated Parmesan cheese

• The handful of grated pecorino cheese

• The handful of basil leaves and fresh oregano

• olive oil

Preparation:

1. Food mixer with a dough hook Place the water, salt and yeast. Add the flour gradually, while kneading.

2. Put for 10 minutes until the dough is smooth.

3. Place the dough for half an hour, covered with a damp towel.

4. Divide into 6 balls and cover with a damp towel. Let rise at room temperature for about 4 hours.

5. Preheat the oven to 275 degrees and heat pattern.

6. surfaces each ball with your fingers and then open up the dough lightly, as you turn from side to side (you can use a rolling pin).

7. Place on a sheet of parchment paper and sprinkle with shredded mozzarella cheese and a handful of grated cheese.

8. place in the sun and bake for about 8 turbo minutes.

9. Remove and sprinkle with basil, oregano and olive oil. Serve.

Photography and Styling: Liron Almog