Thanks to one of our readers, today we publish the recipe to prepare one of the most famous pizzas: the pizza Margherita with tomato, mozzarella cheese and fresh basil.
Preparation of pizza Margherita
Ingredients for the dough:
- 1 KG (a pound) of White Flour Type 00
- 1/2 liter of warm water (temperature about 25 degrees with Ph 6,5/7)
- 2,5 grams of yeast
- 25 grams about fine salt
- 30 grams of extra virgin olive oil
Ingredients for the topping:
- Cherry tomatoes
- Fresh mozzarella cheese (better if fresh buffalo mozzarella cheese)
- Extra virgin olive oil
- Basil, to add raw at the end of baking
Pour all the flour in the spiral mixer. Activate the machine at speed 1 to oxygenate the flour.
Divide the water into two differents containers; in the first add the yeast, dissolving it with the help of a whisk.
In the second container of water add the salt and always dissolve it with the whisk that we used for the yeast.
Pour the water and yeast mixture in the spiral mixer, letting it mix with the flour. After about a couple of minutes, add the salted water, always leaving the spiral mixer to mix everything at speed 1.
After 5 minutes, add the extra virgin olive oil to the dough, leaving the spiral mixer on for another 5 minutes.
Total mixing time: 10/12 minutes.
After having stopped the spiral mixer, place the dough in a well greased plastic food bowl with lid, let it rest for 30 minutes at room temperature.
Pour the dough on a workbench greased on the surface, dividing it into blocks of about 200 grams.
After having worked and given a spherical shape to the loaves, place them in a plastic box; leave everything to rest for about 30 minutes, then put everything to mature in the refrigerator set at 4 degrees for about 25/30 hours.
After this time, and after removing the loaves from the fridge, let them rise for about 3 hours at room temperature.The dough is ready to be worked.
With the help of a spatula, remove the first loaf from the box and arrange it on the work surface well dusted with flour, roll out the dough giving it a circular shape of about 33 cm.
Put the tomato, the fresh mozzarella cheese and a drizzle of extra virgin olive oil in order, taking care to arrange the ingredients from the inside towards the outside of the disc of dough.
Bake at 320 degrees in the case of an electric oven and at 340 degrees in the case of a wood oven; let cook for 3 minutes.
After baking, add raw basil.
Pizza Margherita is ready to be served...enjoy your meal!