ITALIAN PIZZA IN YOUR HOME
Naples has a thousand colors, just like we have a thousand colors of pizza! Although asking the question is original, almost everyone will tell you that the original is only one, pizza margherita, without any additions. Each pizza chef has his own recipe and jealously guard her, but I found one …
Even at home pizza margherita will be good, just like in a pizzeria!
There are a few secrets: First of all, all ingredients must be of excellent quality, the oven must be hot, and last but probably the most important, you have to put all your love for cooking into the cake; only this way the margherita pizza will be unique!
- 200 g manitoba flour (or wheat)
- 300 g wheat flour
- 250ml water
- 35 g olive oil (for the dough)
- 10 g salt
- 5 g of fresh yeast
- 500 g tomatoes (pulp)
- 400 g mozzarella (fiordilatte)
- 1 tablespoon of oregano
- 1 teaspoon of basil
- olive oil
When you want to prepare a margherita pizza, first start making the basic cake. Pour water at room temperature into a jug, add yeast and mix with a teaspoon so that it completely dissolves.
Then add two types of flour to the bowl (if you do not have manitoba flour, add wheat flour)
Add about half the mixture of water and yeast and knead with your hands. Put in salt and the rest of the water.
Continue mixing the mixture with your hands until you get a homogeneous structure. At this point, add oil, always a little while continuing kneading to increase absorption.
Then move the dough to the top and work vigorously for a few minutes until it is smooth and flexible.
You have obtained a smooth dough, leave it on the counter for about ten minutes, covering the bowl. After rest, give him a small intersection: imagine that the ball is divided into 4 parts, take its ends, gently pull and fold them towards the center, and then give it a ball shape.
When the dough is well-grown, move them to a flat surface, gently inverting the bowl and divide them in half with a knife; if necessary, you can sprinkle the top with a little flour.
Roll the cake with your hands over the top, forming round balls. Transfer both doughs to a baking tray and leave for half an hour, covered with foil or cloth.
In the meantime, warm up the oven to 250 ° and exercise caution when preparing the stuffing ingredients.
First place the strainer on the bowl and use a mozzarella rag to put it in the sieve. In this way you will lose all the excess whey. Pour tomato pulp into another bowl and season with salt, add olive oil and oregano. Mix everything.
Sprinkle the top with flour and place one of the two loaves of cake. With your palms, squeeze them lightly, then roll out, lightly pushing and rotating. Avoid crushing too much bubbles and if the dough should be too flexible, wait a few minutes before working again.
Then lift the circle of the dough, put it on your hands, put on your fist and rotate it; in this way it will be further expanded.
Brush the baking tray with a diameter of 28 cm and place the dough inside, give it a regular shape.
Cut half the tomato sauce and bake in a preheated oven at 250 degrees for 6-7 minutes on the middle shelf.
After this time, remove the pizza, add mozzarella and bake again for 6-7 minutes at the same temperature. Then remove your margherita pizza and decorate with fresh basil.
* if you prefer to bake a pizza on a rectangular baking tray, you will not have to divide the dough into two parts.After the first acidification, spread it directly on the baking tray, wait 15-20 minutes before spreading the sauce and baking! It will be necessary to extend the cooking time until your pizza is golden.
** you can bake on a special stone, warm it in the oven about 15-30 minutes, we give him a pizza with all the ingredients and bake about 8-10 minutes.