Margherita

Pizza Margherita is the most classic pizza.

1. Prepare the Pizza Dough (see the recipe)
2. Spread the tomatoes on the dough with the Mozzarella on top.
3. Bake for 15-20 minutes at 250°
4. Garnish with basil and olive oil.

Details

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 and add a little more semolina on the surface. With your fingertips, press the dough in the center 21.

Continue in this way by making a rotary movement in order to widen the dough 22. Never crush the edges, and continue until you get a 28 cm 23 disc. Transfer the dough to the shovel, taking care not to damage it 24.

Now with the help of a spoon spread the tomato puree on the pizza, leaving a free edge 25. Bake, gently sliding the pizza on the refractory stone and let it cook for about 6 minutes. In the meantime, cut the mozzarella into sticks 26 or fray it with your hands. Then squeeze it gently so that it does not release too much water during cooking 26. After 6 minutes, still using the shovel, take the pizza 27 out of the oven.

Arrange the mozzarella sticks 28 on top and bake for about another 6 minutes. When it is golden brown, add the basil leaves 29, if you like a drizzle of oil and serve 30. Prepare the other two pizzas in this way and enjoy them hot.