Margherita Pizza Recipe

The pizza margherita is prepared by dissolving the yeast and combining it with the other ingredients to obtain a dough that will be left to rise before being divided into loaves from which the pizzas will be obtained. Simple and tasty, pizza is a dish that can be eaten without problems once a week, as long as you don't overdo it with the filling and quantity. Every year on January 17th we celebrate the World Pizza Day, loved all over the world.

Pizza is a complete food from a nutritional point of view capable of improving mood thanks to tryptophan, present in the dough and mozzarella, an amino acid responsible for the production of serotonin which therefore helps to stimulate a good mood. One more reason to eat it! Let's see together how to make a state of the art pizza, margherita of course.

DIFFICULTY

LOW

DOSES:

4

REGIONAL CUISINE:

CAMPANIA 

TIME:

20 min of preparation

3h of leavening

20 min of cooking

Ingredients

Flour 500 g

yeast 10 g

Extra virgin olive oil to taste

Salt 1⁄2 tsp

Tomato puree to taste

Mozzarella 1

Basil a few leaves

Sugar 1 tsp

Preparation

In a bowl put 25 ml of warm, not boiling water in which to dissolve the yeast, leave covered for 20 minutes to rise.

 Sift the flour and add it  the salt, the dough previously prepared, the sugar and the oil. Knead the dough for a long time, adding enough water to obtain a fairly soft dough.

Continue to work the dough until the mixture is homogeneous.

Cover the bowl with a clean cloth and let the dough rise for at least 2 hours (in a warm place not subject to drafts, in winter, if the environment is cold, it may take even longer).

Meanwhile, cut the mozzarella  into thin slices

Once the dough has risen, grease a 30 x 40 cm pan with olive oil and roll out the dough, taking care to maintain a uniform thickness of about 1 cm.

Distribute the tomato sauce, a few basil leaves, a drizzle of oil and the mozzarella.

Put the margherita pizza in a preheated oven at 220 ° C and then leave it to cook for about 15/20 minutes, depending on the thickness you have given it. When taking it out of the oven, serve it immediately on the table.

 

Advice

The real pizza chefs use only a pinch of baking powder, leaving the dough to rise for several hours. Fiordilatte with mozzarella is preferable because, being drier, it releases less water when it melts. A tasty variant of margherita pizza is the so-called "bufalina", which involves the use of buffalo mozzarella and tomato fillet. Once the pizza is taken out of the oven, don't forget the touch of raw extra virgin olive oil.