Neapolitan-style pizza recipe
 Gennaro Contaldo knows a thing or two about pizza. But his easy pizza recipe from Naples holds a few surprises! 500g/1lb 2oz strong plain flour 1 tsp salt 1 tsp fresh yeast 325ml/11fl oz lukewarm water 500g/1lb 2oz strong plain flour 1 tsp salt 1 tsp fresh yeast 325ml/11fl oz lukewarm water 300g canned plum tomatoes salt and freshly ground black pepper 4 tbsp extra virgin olive oil 30g/1oz Parmesan, freshly grated a few fresh basil leaves or some dried oregano 140g/5oz mozzarella, roughly chopped extra virgin olive oil, for drizzling 300g canned plum tomatoes salt and freshly ground black pepper 4 tbsp extra virgin olive oil 30g/1oz Parmesan, freshly grated a few fresh basil leaves or some dried oregano 140g/5oz mozzarella, roughly chopped extra virgin olive oil, for drizzling 1 garlic clove, finely chopped1 rosemary sprig, chopped30g/1oz taleggio, grated2 slices speck½ courgette, sliced¼ aubergine, sliced1 slice prosciuttohandful rocket leaves 1 garlic clove, finely chopped 1 rosemary sprig, chopped 30g/1oz taleggio, grated 2 slices speck ½ courgette, sliced ¼ aubergine, sliced 1 slice prosciutto handful rocket leaves Method Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice.Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! Preheat the oven to 250C/500F/Gas 9. Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering with a slightly damp cloth. Leave to rise in a warm place for 30 minutes. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases on them. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice. Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice. Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated! Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated!