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Neapolitan\u00a0pizza dough recipe 450g flour (ideally 00, but can use 0 or 1) In a large bowl, dissolve the yeast in the cold tap water, and then mix in about two-thirds of the flour with a big spoon until a creamy consistency is formed. Mix in the salt, and then the remaining flour a little bit at a time. Continue to mix until all the flour has been absorbed.<\/p>\n Knead energetically with your hands by folding the dough and pushing it inwards. When the dough is smooth and no longer has lumps, let it rest for 10-15 minutes.<\/p>\n Dust the dough with flour, place it on a table and then give it a few folds, forming it into a spherical shape until it\u2019s firm and elastic.<\/p>\n Place dough inside an oiled baking tin and cover, and then allow it to rest and rise for 7-8 hours at room temperature.<\/p>\n Place dough onto a round sheet pan that\u2019s been lightly greased with olive oil, and lightly press it with your fingertips until the classical, flat-and-round pizza shape is formed (or into a square if using a square-shaped pan). It should be no more than 3mm thick. Cover and let rest for another 3 hours.<\/p>\n Add tomatoes (or tomato puree) as desired onto the flattened dough, and put pizza on the base of the oven, baking at 250-280\u00b0C for 5-6 minutes. Move pizza to the top rack of the oven and bake for another 6-8 minutes, adding drained mozzarella (if using) only in the last 3-4 minutes. Other ingredients such as extra virgin olive oil and basil should be added at the end of cooking.<\/p>\n —<\/p>\n Pizza marinara recipe<\/strong> pizza dough (see recipe above) Place already-prepared dough onto a baking sheet and lightly press flat. It should be no more than 3mm thick.<\/p>\n Top with tomatoes and bake at 250-280\u00b0C for 5-6 minutes. Add escarole, black olives, capers, garlic and bake in the oven at 250-300\u00b0C for another 6-8 minutes. Add oregano and a trickle of olive oil.<\/p>\n (Credit: Ciro Salvo, adapted for BBC Travel)<\/em><\/p>\n ***<\/p>\n Culinary Roots at Home<\/a> is a BBC Travel series that looks at trending recipes and traces their origins, offering the story behind the dish as well as easy tips on how to make them.<\/p>\n Join more than three million BBC Travel fans by liking us on\u00a0<\/em>Facebook<\/a>, or follow us on\u00a0<\/em>Twitter<\/a>\u00a0and\u00a0<\/em>Instagram<\/a>.<\/em><\/p>\n If you liked this story,\u00a0<\/em>sign up for the weekly bbc.com features newsletter<\/a>\u00a0called “The Essential List”. A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.<\/em><\/p>\n<\/div>\n
<\/strong>By Ciro Salvo of\u00a050 Kal\u00f2<\/em><\/p>\n
300ml\u00a0cold tap water
3g fresh brewer’s yeast
9g salt<\/p>\n
<\/strong><\/p>\n
50g Corbara tomatoes, drained
70g escarole, blanched
30g Caiazzo black olives, pitted
pinch of Salina capers
garlic clove, thinly sliced
pinch of oregano
extra virgin olive oil<\/p>\n