1 )Cover page2 )Toble of contents

3 )Preface4 )Chapter 1

5 )Chapter 2 conclusion6 )Bibliography

It’s acomprehsive project for all 10 th grate students dur tean dicided to focus pizza napolitana because it interstsus in the foiiowing pages you’ll learn about

pizza napolitana plus you’ll see picture that demonsfrate it

This page covers authentic Neopolitan pizza like I'd hoped to kno without Actually making a trip to Naples. Pizza history and traditions from the

birthplace of authentic pizza are given along with techniques derived from the some of the oldest pizzerias in the world. Recipes are provided for

classic pizza dough and Neopolitan pizza recipes )Margherita a Marinara) and a quicker dough version, specialty Neopolitan pizz recipes, and

regional Italian recipes

Sift the flour and salt into a large mixing bowl. Add the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix the dough until it forms a ball and turn onto a floured work

surface. Knead the dough until it is shiny and elastic, about 15 minutes.

Place the dough into a clean bowl, cover with a damp cloth, and allow to rise until doubled in size.

Punch the dough down and divide into 4 pieces. Shape each piece of the dough into a circle about 10 inches in diameter by rolling and stretching it. Form a slight rim around the edge with your

fingers.Dust a baking sheet with cornmeal and place the dough on top of it. For each pizza, spread 1/2 cup of the sauce over the top of

the dough, followed by 1/2 cup of the mozzarella and 2 tablespoons of the Parmesan. Add additional toppings of your choice and drizzle 2 tablespoons of olive oil over each pizza. Bake on the lowest rack in a preheated 500 degree F oven for

about 10 minutes, until the crust is golden brown and the cheese is bubbling.

Makes 4 (10-inch) pizzas.

This is a specialty of Naples, Italy.1 1/4 cups lukewarm water1/4 teaspoon granulated sugar2 envelopes dry yeast3 1/2 cups all-purpose flour1 teaspoon salt3/4 cup olive oilCornmeal2 cups pizza sauce1 pound mozzarella cheese, grated1/2 cup freshly-grated Parmesan cheeseAdditional toppings of your choiceCombine 1/4 cup of the warm (not hot) water with the sugar and yeast in a small bowl and stir gently to dissolve. Allow to proof in a warm place for 5 minutes.

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Pizza napolitana