Thin, crisp crusts like this one are the hallmarks of much Italy's pizza. Another vital element is not overloading the pie with toppings - less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic flour if possible.
Yield: 1 (14 to 16 inch pizza), serving 4 to 6.
Neapolitan Style Pizza Crust
Margherita Topping
Neapolitan Style Pizza Crust
Margherita Topping
Variation: In Naples, fresh or canned tomatoes often replace tomato sauce on pizza. Make sure tomatoes have big, rich flavor and use them judiciously.
More Variations: Use any of the following flavorings sparingly, but only enough to flavor, not overwhelm: Sliced red onion, pitted olives, pepperoni, anchovy, sliced mushrooms, steamed broccoli or cauliflower, salami, prosciutto, roasted peppers, shrimp, cooked Italian sausage, hot pepper, fresh herbs such as marjoram, oregano, mint, garlic, rosemary or sage. For "Americanized" pizza, use tandoori marinated chicken breasts, oven roasted vegetables, salsa and anything else you desire.
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