Name: Pizza alla Napoletana (Tuscan Fantasy of Neapolitan Pizza)
Yield: Makes 2 pizzas, to serve 2
Cuisine: Italian
Ingredients: Sprinkles of dried oregano; A handful of fresh basil leaves, roughly torn; Cornmeal for the baking stone; 1 cup roughly chopped ripe tomatoes, seeded, peeled, and squeezed so that no extra moisture remains; Extra-virgin olive oil; Sprinkles of sea salt; ¼ teaspoon sea salt; 1 cup (5 ounces) unbleached all-purpose flour; Freshly grated pecorino toscano or Parmigiano-Reggiano cheese; 1 egg yolk; 1 egg; ¼ cup milk, warmed to 105° to 115°F.; 1¼ teaspoons (½ package) active dry yeast

Preparation info

Makes 2 pizzas, to serve
2

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Pizza has been the food of Naples for about a century, but it didn’t appear in other regions of Italy until after World War II. It certainly wasn’t something that Tuscans ate routinely, so it seems particularly remarkable that Emma Grassi Bensi, who cooked for the Cappelli family just outside Florence, was making these during World War II. Despite the deprivations and dramatic scarcity of the time, Emma had at her fingertips a multitude of ingredients that grew on the land. And when