Here is the queen of pizzas, now more than one hundred years old. This original Neapolitan pizza is made without the addition of cherry tomatoes. It\u2019s the simplicity and quality of the ingredients that make this pizza so wonderful.<\/p>\n
Portions:\u00a0<\/strong>Make one 9-inch pizza, serves 1 or 2<\/p>\n Ingredients:\u00a0<\/b><\/p>\n Preparation:<\/strong><\/p>\n Position<\/span>\u00a0an<\/span>\u00a0oven<\/span>\u00a0rack<\/span>\u00a0in<\/span>\u00a0the<\/span>\u00a0upper<\/span>\u00a0third<\/span>\u00a0of<\/span>\u00a0the<\/span>\u00a0oven<\/span>\u00a0and<\/span>\u00a0place<\/span>\u00a0a<\/span>\u00a0<\/span><\/span>baking stone on the rack. Preheat the oven to 500\u00b0F. Have ready a\u00a0<\/span><\/span>pizza peel.\u00a0<\/span><\/span>Remove<\/span>\u00a0the<\/span>\u00a0dough<\/span>\u00a0from<\/span>\u00a0the<\/span>\u00a0plastic<\/span>\u00a0bag,<\/span>\u00a0keeping<\/span>\u00a0the<\/span>\u00a0smooth<\/span>\u00a0top<\/span>\u00a0<\/span><\/span>side facing up. Place it on a lightly floured work surface and lightly\u00a0<\/span><\/span>dust the dough with flour. Using your fingertips (but not your nails),\u00a0<\/span><\/span>press down on the dough to flatten it and push it outward into a\u00a0<\/span><\/span>larger circle. Flip the dough over and repeat on the other side, and\u00a0<\/span><\/span>then flip the dough back over. (You always want the smooth side\u00a0<\/span><\/span>up)\u00a0<\/span>Thinking<\/span>\u00a0of<\/span>\u00a0the<\/span>\u00a0circle<\/span>\u00a0of<\/span>\u00a0dough<\/span>\u00a0as<\/span>\u00a0a<\/span>\u00a0clock<\/span>\u00a0face,<\/span>\u00a0make<\/span>\u00a0a<\/span>\u00a0fist<\/span>\u00a0with your left hand and place it firmly at the 9 o\u2019clock position, about 1\u00a0inch in from the edge (this will keep the edge of the dough slightly\u00a0thicker). Place your right hand at the 3 o\u2019clock position, putting your\u00a0thumb on top of the dough and your other fingers underneath. Lift\u00a0the dough and stretch it a bit. Move the dough a one-eighth turn\u00a0and repeat. Continue until you have evenly stretched the dough into\u00a0a 9-inch circle with slightly thicker edges. Dust\u00a0the\u00a0pizza\u00a0peel\u00a0generously\u00a0with\u00a0flour.\u00a0Using\u00a0your\u00a0hands\u00a0and\u00a0working quickly, lift and transfer the dough to the pizza peel. Give\u00a0the peel a few shakes back and forth to make sure the dough isn\u2019t\u00a0sticking. To\u00a0top\u00a0the\u00a0pizza:\u00a0Spread\u00a0the\u00a0pizza\u00a0sauce\u00a0evenly\u00a0over\u00a0the\u00a0dough,\u00a0leaving a 1-inch border. Distribute the slices of mozzarella evenly\u00a0over the top. Drizzle the olive oil over the cheese. Give\u00a0the\u00a0peel\u00a0another\u00a0gentle\u00a0shake\u00a0back\u00a0and\u00a0forth\u00a0just\u00a0to\u00a0make\u00a0sure the dough isn\u2019t sticking. Slide the dough from the peel onto the\u00a0baking stone using a quick jerking motion with your arm. (Work\u00a0quickly to slide the pizza into the oven and close the door so the oven temperature doesn\u2019t drop too much.) Bake the pizza until the\u00a0crust is crisp and golden brown, about 8 minutes. Using the peel,\u00a0remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the\u00a0pizza. Slice the pizza into wedges, or leave whole to be eaten folded\u00a0in quarters, and serve immediately.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Here is the queen of pizzas, now more than one hundred years old. This original Neapolitan pizza is made without the addition of cherry tomatoes. It\u2019s the simplicity and quality of the ingredients that make this pizza so wonderful. Portions:\u00a0Make one 9-inch pizza, serves 1 or 2 Ingredients:\u00a0 1 portion (9-5 ounces) Neapolitan pizza dough…<\/p>\n\n