Margherita Pizza
Margherita
Pizza Margherita is the most classic pizza.
Ingredients
For 4 people
450 grams pizza dough
450 grams tomatoes – peeled and sliced if fresh, crushed if tinned
225 grams Mozzarella cheese, thinly sliced
1 Finely chopped basil
2 tablespoon(s) Extra Virgin Olive Oil
1 teaspoon(s) Salt
Directions
Prepare the Pizza Dough (see the recipe)
Spread the tomatoes on the dough with the Mozzarella on top.
Bake for 15-20 minutes at 250°
Garnish with basil and olive oil.
Details
To prepare the pizza dough we chose to knead everything by hand, but if you prefer to use the mixer you can follow the same procedures, using the hook at medium-low speed. First, pour the two flours into a bowl 1, crumble the yeast inside 2 and pour the water a little at a time 3. The ideal water temperature is 25 °.
Mix gradually with a wooden ladle 4 and when you have added almost all the water add the salt 5. Continue to add the water starting to knead with your hands, to mix the ingredients 6.
Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous 8. At this point, let it rest on the work surface for about ten minutes, covering it with the bowl 18. Once rested, give it a little fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently and fold it towards the center 9.
Once the 4 folds have been made, turning it over on itself 10 give it the shape of a sphere 11. Transfer the dough thus formed into a bowl, cover with cling film 12 and let it rise. For convenience, you can put the bowl in the oven off but with the light on, so that the inside will reach a temperature of 26-28 °, ideal for leavening; alternatively you can also keep the bowl in a warm place. Times are approximate since each dough, temperature and weather conditions affect the leavening: on average, the dough should take 6 hours to double in volume.
After the leavening time has elapsed, the dough will be quite swollen 13, then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g 14. If you need it, you can lightly flour the work surface. Now take each portion and as done before, lift a flap of dough and bring it inwards. Repeat the same operation for the other 3 strips of dough 15.
Turn the dough over and proceed with the pirling: pirling the dough means turning it with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere 17. Transfer the doughs into a box as you go for previously greased pizza 17 and cover with its lid 18.
Let them rest for another 30 minutes 24. In the meantime, place the refractory stone in the oven, place it on top. Turn on the oven by bringing the temperature to 250 ° and activating the static mode. Now using a tarot, gently lift the first dough 20. Transfer it to a surface with plenty of semolina
Pizza Margherita is the most classic pizza.
Ingredients
For 4 people
450 grams pizza dough
450 grams tomatoes – peeled and sliced if fresh, crushed if tinned
225 grams Mozzarella cheese, thinly sliced
1 Finely chopped basil
2 tablespoon(s) Extra Virgin Olive Oil
1 teaspoon(s) Salt
Directions
Prepare the Pizza Dough (see the recipe)
Spread the tomatoes on the dough with the Mozzarella on top.
Bake for 15-20 minutes at 250°
Garnish with basil and olive oil.
Details
To prepare the pizza dough we chose to knead everything by hand, but if you prefer to use the mixer you can follow the same procedures, using the hook at medium-low speed. First, pour the two flours into a bowl 1, crumble the yeast inside 2 and pour the water a little at a time 3. The ideal water temperature is 25 °.
Mix gradually with a wooden ladle 4 and when you have added almost all the water add the salt 5. Continue to add the water starting to knead with your hands, to mix the ingredients 6.
Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous 8. At this point, let it rest on the work surface for about ten minutes, covering it with the bowl 18. Once rested, give it a little fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently and fold it towards the center 9.
Once the 4 folds have been made, turning it over on itself 10 give it the shape of a sphere 11. Transfer the dough thus formed into a bowl, cover with cling film 12 and let it rise. For convenience, you can put the bowl in the oven off but with the light on, so that the inside will reach a temperature of 26-28 °, ideal for leavening; alternatively you can also keep the bowl in a warm place. Times are approximate since each dough, temperature and weather conditions affect the leavening: on average, the dough should take 6 hours to double in volume.
After the leavening time has elapsed, the dough will be quite swollen 13, then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g 14. If you need it, you can lightly flour the work surface. Now take each portion and as done before, lift a flap of dough and bring it inwards. Repeat the same operation for the other 3 strips of dough 15.
Turn the dough over and proceed with the pirling: pirling the dough means turning it with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere 17. Transfer the doughs into a box as you go for previously greased pizza 17 and cover with its lid 18.
Let them rest for another 30 minutes 24. In the meantime, place the refractory stone in the oven, place it on top. Turn on the oven by bringing the temperature to 250 ° and activating the static mode. Now using a tarot, gently lift the first dough 20. Transfer it to a surface with plenty of semolina
Listing Details
Hits
283
Modified