Neapolitan Pizza Salsiccia

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 9 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

For the dough:

  • 250 g wheat flour type 550
  • 250 g wheat flour type 405
  • 2 g fresh yeast
  • 320 ml water
  • 1 tablespoon sea salt
  • 20 ml olive oil

For the tomato sauce:

  • 400 g tomatoes, chunky
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 small onion (s)
  • olive oil
  • salt and pepper
  • sugar

For covering:

  • 250 grams salsiccia
  • 2 scoops mozzarella
  • 2 sprigs basil
  • Sea salt and pepper
  • olive oil

Optional: as a substitute for salsiccia

  • 250 g minced pork
  • 2 cloves garlic)
  • 1 tablespoon fennel seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon thyme
  • 1 teaspoon sea salt
  • pepper
  • olive oil
Neapolitan Pizza Salsiccia
Neapolitan Pizza Salsiccia

Instructions

  1. Mix 250 ml of water with the yeast. Mix both types of flour in a large bowl, add the water-yeast mixture and knead for 10 minutes. In a cold place, but not in the refrigerator, cover with a cloth and let rise for 24 hours.
  2. The next day, dissolve the salt in 70 ml of water and stir with the olive oil. Knead this mixture slowly into the existing dough. If you have the feeling that the dough is too watery, leave out some of the water.
  3. Now form about 2 - 3 balls from the dough, from which the pizzas are to be made. It is best to let it rise for another 8 hours overnight under a damp cloth. If the dough now forms bubbles, you have done everything right. If not, you will enjoy the pizza just as much.
  4. For the tomato sauce, I use chopped tomatoes from the can, as they usually have a better flavor.
  5. Chop the onion into small cubes. Heat a little olive oil in a small saucepan or pan and let the onion cubes become translucent. Add the tomatoes and stir in the thyme, oregano and rosemary. Bring to the boil briefly and simmer over low heat for about 15 minutes. Season to taste with salt, pepper and a little sugar.
  6. If you can get real salsiccia in your region, you should of course use the original. I created the following variant out of necessity, but it is no less tasty:
  7. For the salsiccia mince, briefly toast the fennel seeds in a hot pan without oil. Then put the fennel seeds in a mortar and mash a little. Mix in the coriander powder, thyme, pepper and salt. Chop the garlic cloves as small as possible or put them through a garlic press.
  8. Put the minced pork in a bowl and knead well with the spice mixture and garlic.
  9. Let some olive oil get hot in a pan and fry the mince in it. You can fry the minced meat until it is crumbly or form small dumplings up to 2 cm in size. Elongated shapes that you cut into small slices at the end are also conceivable.
  10. For the pizza, preheat the oven to the maximum temperature for at least 45 minutes. It is best to use a pizza stone that you put in the oven to preheat.
  11. Press the dough balls flat and form flat pizzas by touching the outside edge and turning the dough a little further. A rolling pin should not be used as the air is forced out of the dough; so the work would be over.
  12. Place the dough on baking paper or a pizza paddle and brush with the tomato sauce. Spread the salsiccia dumplings on top. Please never put the mince raw on the pizza, but fry it as described beforehand! Cut the mozzarella into slices and pluck over it. Now sprinkle with coarse sea salt and pepper if you like and don`t forget the “baptism” with olive oil.
  13. The pizza takes about 4 - 7 minutes in the oven. Here you have to know your oven or try something out the first time.
  14. Garnish the pizza with basil leaves and serve.

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