Back to 1 serving 500 ml water 1.5 g fresh yeast 800 g Italian double zero "00" flour 25 g salt 10 g sugar 25 g olive oil San Marzano tomatoes Salt Olive oil Black pepper 25 g 25 grams of "Fior di latte" mozzarella 4 fresh basil leaves Extra virgin olive oil, to taste
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: In a large container, add water and salt. Then, mix a spoonful of flour with the salty water. This step will prevent the salt from zeroing the yeast. Before adding the yeast to the water, mix with flour to pulverize it with your fingers.2 Step 2: Add the rest of the flour and mix until you get a dough-like consistency. Then pour flour over a clean surface and put the dough on it. Split the dough and knead for 15 to 20 minutes each piece. You'll know the dough is ready when you get a silky texture and a fluffy consistency. Remember that if you're not using a pizza oven, you must add 10 grams of sugar and 25 grams of olive oil to the dough.3 Step 3: In the large container you used before, add some flour and place the dough inside. Let it rest for 45 to 60 minutes.4 Step 4: Portion the dough into 280 grams pieces. Bear in mind that Neapolitan pizza is soft, so it's better to serve it in individual portions. Then, shape into balls and place in a floured tray. Let some room between the dough balls because they will grow. Cover with plastic wrap and let the dough rest for 6 to 8 hours.5 Step 5: Before the growing process finishes, you can preheat your oven between 800 and 890 °F.6 Step 6: Stretch the dough onto a clean surface, sprinkling a bit of flour first. Use your fingertips to flatten the dough against the floured surface, pressing from the center to the sides without touching the border. The center will be thinner than the borders. Just try not to make it too thin, or it might not hold the toppings.7 Step 7: Now, let's get the toppings.8 Step 8: Put your San Marzano tomatoes in a bowl and pureé them with your hands to make the sauce. Remember to avoid using the food processor because it's essential to crush the tomatoes in large chunks.9 Step 9: The traditional Neapolitan pizza uses a raw sauce, so just season the crushed tomatoes with olive oil, salt, and pepper. And that's it!10 Step 10: Cut the "Fior di latte" mozzarella into thin strips using a sharp knife. If you use "mozzarella di buffala," cut into oval slices.11 Step 11: If you're using a wood oven, you'll need a peel. You can flour the peel and place the dough there to add the toppings to ease the process.12 Step 12: Traditional Margherita pizza isn't as cheesy as modern adaptations. Add a bit more than a soup ladle on top of the dough and spread it in circles. Add mozzarella strips, leaving plenty of room for the sauce. To finish, top the pizza with basil leaves and pour olive oil to taste.13 Step 13: Slide the pizza into the oven gently. Once the pizza has around 30 to 40 seconds in the oven, spin it so that the fire cooks all the pizza evenly. Remember that Neapolitan pizza only takes 60 to 90 seconds to be ready.14 Step 14: Slide the pizza carefully into a tray or directly into your dish if you feel confident enough.15 Step 15: And it's done, bambini! Enjoy your delicious and authentic Margherita pizza!getsaucepan.com/r/0693a273-069f-4e49-98a4-d5e692e69a28 · Original: https://lacooquette.com/authentic-margherita-pizza-recipe/
