Neapolitan Pizza Dough Recipe
1 (14 ounce) can of Italian peeled tomatoes
2 tablespoons of olive oil
2 large cloves of garlic chopped
2 tablespoons of dried oregano
1/2 cup of grated Parmigiana or Romano cheese
1/ 1/2 cups sliced or shredded mozzarella cheese
Preheat oven to 500°F.
Spread dough in pizza pans.
Remove whole tomatoes from can, and place in bowl. Mash lightly with a potato masher. Reserve liquid from
tomatoes for another use.
Using a pastry brush, lightly oil top of pizza dough. Press garlic into pizza dough. Spoon mashed tomatoes over
oiled dough. Sprinkle lightly with oregano and grated cheese. Place mozzarella cheese around the dough leaving
room around the edges showing a border of tomatoes and place in oven.
If baking on a pizza stone, be sure oven has preheated for 30 minutes. If not using a stone, place pan on oven
floor for direct heat for 7 - 10 minutes. Check bottom of pizza for coloring. When it has darkened, move to upper
shelf of oven to cook the top. When top is bubbling, pizza is done (about 10 - 15minutes),
Yield: One large or two medium pizzas
Serves 2-4 people.