Noelle's Neapolitan Pizza

Pizza Dough
Yields 2, 10 inch pizza crusts

It is impossible to imitate a true Neapolitan pizza crust without the proper flour (only available in Italy). I have scoured the internet and tested several recipes and this is the closest I could get. If you don't have cake flour, substitute by taking 2 T out of the measured regular flour. If you're feeling lazy, just try the sauce/toppings on a pre-made crust.

1 t. active dry yeast
1 1/4 c. warm water
1 c. cake flour (not self rising)
2 1/2 to 3 c. all-purpose flour
2 t. salt
Olive Oil

1. Sprinkle yeast over warm water. Let stand 1 minute or until creamy. Stir until yeast dissolves.

2. In large bowl, combine cake flour, 2 1/2 c. all-purpose flour and salt. Add yeast mixture and stir until dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour as necessary. Work until smooth and elastic (about 10 minutes).

3. Lightly coat large bowl with olive oil. Place dough in a bowl, turning to coat the top. Cover with plastic. Place in a warm, draft-free place and let rise until doubled in size (about 1 1/2 hours) or let rise slowly overnight in refrigerator.

4. Flatten dough with fist and cut into 2 pieces. Shape pieces into balls and dust with flour.

5. Place balls on floured work surface and cover each with plastic wrap allowing room for the dough to expand. Let rise 60-90 minutes (or until doubled).

6. Preheat oven to Max temp. (500 degrees on conventional ovens). Coat pizza pan lightly with olive oil. Before rolling out crust it helps to stretch the crust out over your fists. Work crust like this until thin enough to be laid on pizza pan. Roll the crust as thin as possible eliminating air bubbles as you do this.

7. Top with sauce and cheese and Bake 8-10 minutes or until cheese begins to brown or crust bubbles.

Pizza Sauce
Sauce also doubles as a pasta sauce.

Olive Oil
2-3 cloves garlic (whole)
1 can whole tomatoes
1/4 c. chopped, fresh basil
5-8 chunks fresh mozzarella cheese
2 c. cherry tomatoes, halved
5-6 fresh, whole basil leaves
Salt to taste

1. Coat the bottom of a deep pan in olive oil and warm on medium - low heat. Add garlic cloves and heat until they turn brown. Discard cloves. While cloves are heating, pour canned tomatoes in a bowl and beat with a fork until chunky. Add a pinch of salt to tomato mixture.

2. Pour canned tomatoes in heated oil and boil on medium to medium high, stirring occasionally. Add the chopped basil to the sauce by rubbing between hands. This releases flavor. Taste and add salt as necessary.

3. Boil for 30-45 minutes until thickened. Remove from heat and let cool.

4. While sauce is boiling, toss cherry tomato halves in olive oil and a dash of salt. Set aside.

5. Pour the sauce on the crust. Add chunks of mozzarella. Drizzle olive oil over entire pizza. Put in the oven on bottom rack.

6. Halfway through, pull the pizza out and top with cherry tomato mixture. Bake until crust is bubbled or cheese begins to brown. Remove from oven and top with whole basil pieces. Allow pizza to sit for 1 minute before serving to allow cheese to set.