Pizza Skopelitti Alla Romano Recipes

PIZZA FROM NAPLES: PIZZA ALLA NEAPOLETANA

Pizza from Naples: Pizza alla Neapoletana image

Provided by Food Network

Time 56m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 ounce fresh yeast or 1 package active dry yeast
1 cup minus 2 tablespoons lukewarm water
2 cups unbleached all-purpose flour
Pinch salt, plus 1 teaspoon
1 tablespoon olive oil
2 1/2 tablespoons olive oil
3 large ripe tomatoes, peeled and quartered or 6 canned San Marzano tomatoes, drained
6 ounces mozzarella, coarsely grated
3 whole anchovies in salt, rinsed, boned, and drained
1 1/2 tablespoons capers, drained
1/4 teaspoon pepper
1 teaspoon minced fresh oregano

Steps:

Preheat oven 450 degrees F.
Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.
Pass tomatoes through food mill using smallest holes into small bowl. Set aside.
When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil.
Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve.

EASY PIZZA SAUCE

Easy Pizza Sauce image

Provided by Cat Cora

Time 10m

Yield 1 pint

Number Of Ingredients 8

Ingredients

One 4-ounce can tomato paste
1 1/2 cups water
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh rosemary leaves

Steps:

Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

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