Authentic Neapolitan Rustic Pizza
The contrast between sweet and savory makes the true Neapolitan rustic pizza unique!! Easy to make, it can be prepared (actually it’s better) a day ahead and keeps for several days. Ideal for Easter and festive occasions.
If you’re looking for sweet and savory recipes for Easter/Easter Monday, click on my “Special Easter Menu“
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons, Easter
Ingredients for Neapolitan rustic pizza dough
- 4 cups All-purpose Flour
- 7 oz Lard (or butter)
- 1 cup Powdered Sugar
- 1 Egg (whole)
- 1 tbsp Cold Water
- 1 tbsp Honey (liquid)
- 6 pinches Fine Salt
- 1 Egg yolk (to brush the surface of the pizza)
- 2 tbsps Milk (to brush the surface of the pizza)
- 1 1/4 cups Ricotta Cheese
- 2 Eggs
- 3 1/2 oz Naples Salami
- 3 oz Smoked Scamorza Cheese
- 3 1/2 oz Provolone Cheese (sweet)
- 1 tbsp Parmigiano Reggiano PDO (grated)
- to taste Salt
- to taste Black Pepper
Tools
- Knife
- Bowl
- Stand Mixer Kenwood 1200 W and double bowl
- Baking Pan
- Brush
Preparation
Quickly work the dough with the flat beater, first only lard (or butter) and flour, and then the rest of the ingredients, just enough time to mix them well.
Place the dough in the fridge wrapped in plastic wrap for at least 2 hours.
After two hours in the fridge, roll out the dough not too thick
For the filling: take a bowl and beat the eggs with salt, pepper, and a tablespoon of Parmesan.
Then add the ricotta to the egg mixture and mix well (no mixer), add the salami and cheese cubes (salami and cheese can also be coarsely chopped in the mixer), the pinch of salt and pepper and mix everything.
Butter and flour a baking pan of 10 inches in diameter, 3 inches high and line it with the pricked dough, fill with the filling and cover with another pricked dough, making sure the top dough adheres well to the base dough.
Before baking, brush the rustic pizza with the mixed yolk and milk.
Bake in a preheated oven at 356°F for about 30 minutes until nicely golden. It keeps for several days.
Shopping Tips!!!
For perfect and convenient kneading, I often also use my Titanium Chef Patissier XL stand mixer with 7L illuminated bowl, integrated scale and blender, 1400 W power, a faithful ally in the kitchen for: kneading, weighing, whipping, melting chocolate, pasteurizing eggs.
You can find this stand mixer on Amazon at a special price.
If instead, you’re looking for a more economical and smaller stand mixer model, you can easily choose to purchase the Kenwood Titanium Chef Baker, with double bowls of 5L and 3.5L, 1200W power. You can always find it on Amazon.
If instead, you’re looking for a more economical and smaller stand mixer model, you can easily choose to purchase the Kenwood Titanium Chef Baker, with double bowls of 5L and 3.5L, 1200W power. You can always find it on Amazon.
