NEAPOLITAN PIZZA WITH ROBIN HOT CHILLI OLIVE OIL

DOUGH:

• 300 g flour (type 00 or 500)
• 180 ml water
• 1 tbsp olive oil
• 10 g salt
• 3 g fresh yeast

SAUCE AND TOPPINGS:

• 200 g plum tomatoes
• 100 g mozzarella
• 25 g Parmesan
• Salt (season to taste)
• Fresh basil
• Robin Hot Chilli Olive Oil
• Capers
• Rocket

PREPARATION: 

1. Mix the salt in cold water until all the salt has dissolved, then add the olive oil, stir and add the fresh yeast. Keep stirring until the yeast has dissolved. Then add the flour. Begin by kneading the dough inside the bowl. When the ingredients start to combine into a mound, it's best to continue kneading on the worktop until you get a perfectly smooth lump of dough.  
2. Shape the dough into a ball and put it into an oiled bowl for rising. Let it sit for at least 8 hours, or even 12 hours or more. Grease a baking tray with oil or line it with baking paper. Spread out the dough into a circle, leaving the edge thicker (spread outwards from the centre). Place the dough into the baking tray, add the squashed plum tomatoes (which you can season to taste), sprinkle with Parmesan, then add the mozzarella and capers. Place into an oven preheated to 250°C and bake for about 22–25 minutes, depending on the oven capacity. When done baking, it's time for the finishing touches by adding fresh rocket leaves and basil – and sprinkling with Robin Hot chilli extra-virgin olive oil.

By: Chef Zdravko Andželevski