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This Authentic Neapolitan Pizza Sauce recipe is a testament to the less is more philosophy and a focus on good quality ingredients. This is a no-cook, simple, yet original recipe, that you will find in all good wood-fire pizza joints, or if you were lucky enough to travel, in Naples.
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Why you will love this Neapolitan Pizza Sauce?
Easy to make recipe with everyday ingredients
No cooking required
Ready in 5 minutes
Packed with rich flavors
No added sugar required
No preservatives and additives unlike store-bought sauce
What you need to make Neapolitan Pizza Sauce
San Marzano Tomatoes for Neapolitan Pizza Sauce
First off, we focus on getting the key ingredient as close to what we would find in the real thing; the luscious San Marzano tomatoes which are grown in the Valle De Sarno region of South Italy. They are longer in shape than regular tomatoes, but the flesh is thicker, sweeter, and not as tart (acidic). If you are lucky enough to get your hands on these, I would suggest using them. If not, canned tomatoes to the rescue!
In Australia, San Marzano can be found in all major supermarkets.
How to make Authentic Neapolitan Pizza Sauce (Pictures)
Steps to make Authentic Neapolitan Pizza Sauce
Tomatoes: If you find fresh San Marzano tomatoes, rough chop, and then crush them with a masher or fork. Same for whole canned tomatoes. Add the juices from the can as well. Roma tomatoes can be a close second to San Marzano. If you do not get the San Marzano variety, try the following.
2. Add Oregano and salt: Dried or fresh oregano are both fine.
3. Garlic: Garlic may not be used in all pizza recipes, but I like to use it generously. Crush and then mince the peeled garlic for maximum flavor. Adjust salt to taste.
4. Drizzle Olive Oil: I have used extra virgin olive oil
5. Stir well, and garnish with fresh basil leaves.
Your pizza sauce is ready to use. For Neapolitan Pizza, all you need is some fresh mozzarella and pizza dough.
Frequently Asked Questions About Neapolitan Pizza Sauce
How long will pizza sauce last in the fridge?
Ideally, the pizza sauce will last up to 7 days in the fridge.
Note on food safety: Commercial refrigerators have a temperature of 35° and 38°F (or 1.7 to 3.3°C). Unfortunately, most home refrigerator temperatures tend to be around 46°F (8°C). So it’s wise to use your pizza sauce within 3-5 days. If the sauce has visible mold, smells extra acidic, looks fizzy, or just tastes off, throw it away.
Can Neapolitan pizza sauce be frozen?
Yes! The best way to store this sauce is in a freezer-friendly plastic bag. Just seal tightly after removing as much as air possible from the bag. Alternatively, pour your sauce into ice trays and store in bags after frozen. Label your bags with the date of storage.
This way your sauce can last a minimum of 3 -4 months.
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DISCLAIMER: We are not medical professionals or dieticians. Please consult your doctor if a diet or way of eating is suitable for you.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarella cheese. One is fior di latte made from cow's milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy.
"Neapolitan pizza needs to be cooked in a wood-fired oven, low domes and a small vent, to keep the temperature at 400 degrees, and to cook in exactly one minute and a half”: this is the Salvo brothers' secret. Ciro Oliva says his own secret is to cook the pizza right by the entrance of the oven.
Neapolitan style pizza is known for its simplicity. You won't find anything more than fresh basil and mozzarella, olive oil, tomatoes, and a simple wheat dough in this historic pizza pie. Cooks and foodies are passionate about Neapolitan pizza because it's all about the ingredients.
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
According to STG guidelines, compressed solid yeast, biologically produced, soft and beige in color, with an insipid taste and low degree of acidity must be used in authentic Pizza Napoletana making. Yeast must be purchased in packages ranging from 25 to 500 grams. Instant yeast may also be used.
According to the tradition, we always should use fresh yeast. However, when fresh yeast is not available, dry yeast is just as good. The only thing to pay attention to, is the quantity, but with my simply method everything will work without issues.
To this day, the differences are stark. Neapolitan pizzas are made with 00 flour, San Marzano tomatoes, fresh mozz (sometimes buffalo, sometimes cow's milk) & basil. Although in recent years, Neapolitan pizzaiolos have gotten more creative with their toppings, for centuries, the topping options were very limited.
However, in Italy, and by extension restaurants that maintain the same attitude, the pizza is served whole for a much more appealing look. In addition to this, the pizza pie doesn't cool off as quickly.
Pizza Margherita - topped with tomato, cow's milk mozzarella, basil, and olive oil. Pizza Margherita extra - same as above, but with mozzarella di bufala. Pizza marinara - topped with tomato, oregano, garlic, and olive oil.
00 Flour. Tipo “00” Flour is the shining star of Neapolitan pizza. A good, quality “00” flour typically has around 12% protein; but more importantly, it's the incredibly fine milling that sets it apart from other flours.
There are different variants, with the original one being called "pizza Margherita", topped with tomato, mozzarella, basil, and extra-virgin olive oil (EVOO), sometimes with parmesan cheese sprinkled on top.
One of the most common causes is insufficient dough weight for the diameter of the pizza being made, resulting in dough that is so thin in the center that the heat reaching the bottom of the pizza passes through the dough and is dissipated as steam when it reaches the sauce (which is approximately 90% water).
A basic Neapolitan pizza dough is simple: combine flour, water, salt, and yeast, knead it a bit, let it rise at least overnight, form it into balls, allow them to rise, stretch, and top. Taking the weight of the flour as 100%, I add 60% water, 2% salt, and 1% yeast.
A true Neapolitan dough is hand-kneaded (mechanical preparation is prohibited), no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center. It is baked in a wood-fired, domed oven.
Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.
According to the TNPA (True Neapolitan Pizza Association), a governing body that upholds the original pizza standards, only Margherita and Marinara are acknowledged as authentic Italian pizzas (Neapolitan pizzas). The Marinara uses tomatoes oregano, extra virgin olive oil and if preferred, basil.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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