Title: Sophia Loren's Pizza Ala Napoletana
Categories: Pizza Sauce
Yield: 4 Servings

THE DOUGH
2	c	All purpose flour
1	ts	Salt
1	pk	Active dry yeast dissolved; in 1 1/4 lukewarm wa
1	ts	Olive oil
THE GARNITURE
		Tomato sauce or canned; marinara sauce or pe
		Chopped tomatoes
		Mozzarella cheese; sliced

sm Tin fillet anchovies or - sliced sweet Italian - sausage, salami or thin ~ strips proscuitto ham Dried sweet basil Parmesam cheese; freshly - grated Ground pepper; fresh ground 2 tb 3 tbsps. olive oil Pour flour and salt on board. Add dissolved yeast. Knead thoroughly, add oil, continue kneading u ntil smooth. Place in lightly greased bowl, cover. Set in warm place about 3 hours, or until dough doubles in bulk. Flatten, roll out dough into a 10 inch disk, about 1/4-inch thick. Spread surface with your choice of garnitu re. Heat olive oil in large cast-iron skillet. When oil is sizzling, add pi zza, cook over medium flame about 10 minutes until golden and topping is bu bbling. Serve immediately. Serves 4. Note: Neapolitans often prepare a clos e-style pizza using half the above recipe. Roll out to 1/4 inch thickness. Spread lightly with 1/3 cup ricotta cheese, 4 ozs. minced proscuitto ham, l ight grating of freshly ground pepper, and 1 tbsp. of Parmesan cheese. Cut the dough into 2 inch squares, fold in half, sealing edges. Plunge the enve lopes into sizzling, deep fat, brown quickly on all sides. Drain well. Make s 20 appetizers pizza. Formatted by Mary Wilson, BWVB02B.

From the recipe files of Carole Walberg

~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

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