Ingredients
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Pizza Dough
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1 kilogram "00" floursieved
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30 grams fine sea salt
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1 gram fresh yeast
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600 millilitres Water
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Pizza Margherita
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pizza dough
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San Marzano Tomato
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buffalo mozzarella
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fresh basil
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extra virgin olive oil
Directions
The original pizza was created in Naples, in southern Italy, at the end of the 18th century in honor of the Queen of Italy, Margherita di Savoia. It is presented with a high “cornicione” (the edge) and is lower in the center, and is strictly baked in a wood-fired oven.
Pizza margherita is the most famous and simplest of pizzas, with its tomato sauce, mozzarella, and basil, recalling the colors of the national flag. It is a symbol of Italian cuisine and one of its most emblematic Italian dishes.
Pizza Dough
- In a bowl combine water and salt allow to dissolve.
- Add 10% of the flour and mix. Mix well; add more flour and the yeast.
- Continue to add the remaining flour and mix well until combined.
- Turn Dough onto a lightly floured surface, knead until smooth and elastic.
- This can take up to 10 min.
- Place the dough into a lightly floured bowl, cover with a damp cloth and set aside.
- Let the dough rest for half an hour, then divide into 4-5 round balls.
- Cover with a damp tea towel and allow the dough balls to rise.
- This can take up to 10 – 12 hrs.
- Once the dough has doubled in size place on a lightly floured bench, stretch the dough by hand.
- Roll out a 220g Pizza dough.
- Spread the San Marzano tomato.
- Top with Buffalo Mozzarella, place 4 basil leaves on top and drizzle some extra virgin olive oil.
