Pizza Crust - lightly pre-baked from Cora's Homemade Pizza Dough (try it!)
Extra Virgin Olive Oil
Provolone Cheese
Grape Tomatoes
Fresh Basil Leaves
Freshly Grated Parmesan Cheese
Spread some olive oil on the pizza crust. Place Provolone slices over oiled crust. Slice tomatoes in half and place cut-side down over cheese. Roll basil leaves together and slice cross-wise into ribbons (chiffonade) and sprinkle over entire pizza. Finish with Parmesan over the top. Bake on a pizza stone in pre-heated 450-degree oven until crust is brown and top is bubbly. Enjoy your trip to Naples!
CORA'S THIN AND CRISPY PIZZA DOUGH
1 tsp. yeast
1/2 c. + 1 tbsp. warm water
2 tsp. sugar
1 1/2 c. all-purpose flour
1 tsp. salt
1 tbsp. olive oil
1 tsp. olive oil for coating
cornmeal or flour for coating pizza peel
Sprinkle yeast in mixing bowl. Add water and sugar and stir. Let it sit for a couple of minutes. Add flour, salt and olive oil (1tbsp.) mix with rubber spatula until dough hold together. Dough will be very wobbly. With remaining oil (1 tsp.) coat the inside of a glass bowl or casserole dish and place the dough ball inside and roll to coat in oil. Cover with a cloth dish towel, or plastic wrap, and let sit in a warm place for 1 hour. Place dough on a flour covered surface and dust top with flour. Rub flour on rolling pin and roll dough out until very thin - should make one 12-inch crust. Gently fold crust into quarters and lay on a cornmeal covered pizza peel and roll with spiked wheel to make holes. Transfer dough to pizza stone in a preheated 500 degree oven and pre-bake just until edges begin to brown. Remove and cool on a wire rack until ready to build pizza.
