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TGS (Traditional Guaranteed Speciality) Neapolitan Pizza

Written by admin. Posted in Bakery, Pizza

Cuisine Campania
Cooking time: 60 minutes (+ 6 hours for the dough to rest)
Ingredients for 4 servings
Water 1 lt
Sea salt to 40 g
“00″ Flour medium strength, w 260-280, 1,6 kg
Dry yeast 1 g
Extra virgin olive oil 20 g
Canned tomatoes 180 g
Buffalo Mozzarella from Campania 150 g
Extra virgin olive oil as needed
Basil as needed
PROCEDURE
Put the water into the mixer with the salt and add 2/3 of the flour after three minutes then add the yeast and then a little ‘at a time, add the remaining flour. Once ready the mixture let stand in bulk for 2 hours then make the balls of about 230 g each, and let them rest for 4-6 hours. They should be used within the next six hours. Spread it with the peeled tomatoes and the buffalo mozzarella from Campania. Bake in a 330°C oven for about 6 minutes. Once out of the oven, top with raw fresh basil leaves.

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