Pizza of the Mayor
Ingredients
Le 5 Stagioni Pizza Napoletana flour
Le 5 Stagioni Stone-ground type 1 flour
water
extra virgin olive oil
brewer’s yeast
salt
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Introduction
The Mayor's pizza represents the colors of the frieze of the municipality of Naples: yellow and red represented by the yellow and red tomatoes typical of our territory, fresh agevola's provola, pecorino cheese, extra virgin olive oil and lots of basil. A piece of the city not to be missed.
Proceedings
Knead ingredients until you obtain smooth and homogeneous dough.
Let the dough rest for about 24 hours at room temperature, covering the bowl with a damp cloth/plastic wrap.
Divide the dough into loaves of about 250 g each. Place them on a lightly oiled surface, not too close together and let them rest at room temperature, covering them with a damp cloth/plastic wrap until they double in volume.
Spread each loaf by hand on a flat surface using plenty of flour. In order to make a Neapolitan pizza, it is important to spread the disk starting from the center towards the outside, taking care to incorporate as much air as possible in the edges without pressing them. The disk of dough should be about 25/28 cm in diameter.
Fill with Agerola provola cheese at the base, yellow and red tomatoes, pecorino cheese and a drizzle of oil. Cook at 400/ 420° for about 1min/ 1minute and a half. Add the basil after baking.
Pizza chef's tips
Fast baking at high temperatures keeps the moisture inside the pizza, giving it that incredible softness typical of Neapolitan pizza.
