Make easy Neapolitan size pizza style pizza -Asad abbasi

 You want to make pizza night a regular thing at home you

Need a recipe that suits your schedule –and gives you

Foolproof pizza. This recipe is my go –to , No matter whether

I want to eat pizza pronto, the next day or even the day 

After – and you don’t need any fancy equipment like a pizza

Stone for a great result. All you need to do is let the very

Wet, no knead dough sit- and let fermentation do its thing

(I use a little whole wheat Flour in the recipe give extra

Flavor, to great effect). The dough will taste best if you let it 

Slowly ferment overnight, but you can also mange with a 

Couple of hours on your hands (in which case, let it sit in a

Warm oven). Once you handle the dough , be firm and gentle

So as not to let too much air out and if things are sticky ,flour

Is your friend. Leave a thick crust to imitate the enviable

Neapolitan pizza and watch it puff up in the oven. Feel free

to top the dough to your liking! In this recipe. I’ve expanded

on the classic Margherita by grating on some parmesan,

a little lemon zest, and a drizzle of (garlic or chili )oil onto

the pizza as soon as it ‘s out off the oven. Keep in mind that 

the dough absorbs a lot of water from the sauce and other

toppings, so whatever you choose to top your pizza with,

Make sure it goes straight into the hot oven. Happy Pizza Making!!

INGREDIENTS

400g Italian 00 flour

100g whole-wheat flour

1 tsp active dry yeast

2 ½ tsp salt

500ml water(lukewarm)

400g canned crushed tomatoes

1 clove garlic

1 tbsp olive oil

200g buffalo mozzarella cheese

                         Flour (for dusting)

                         Olive oil (for greasing)

1 stalk basil (for serving)

1 lemon (for serving)

                        Parmesan cheese (grated, for serving)