Pizza Margherita
Local name : Pizza margherita
A slow-risen dough topped with raw San Marzano tomato, torn fior di latte and a few leaves of basil.
Photo : Mario56 · CC BY-SA 3.0
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 2
- Difficulty
- Hard
Method
- Mix the flour, water and yeast without salt, rest for 20 minutes, then add the salt and knead for 10 minutes until smooth and elastic.
- Prove for 2 hours at room temperature, divide into two balls and refrigerate them in sealed containers for 24 hours.
- Take the dough out 2 hours before baking. Meanwhile crush the tomatoes by hand, season lightly with salt, and do not cook them.
- Tear the fior di latte into strips and drain it for 30 minutes so the pizza does not go watery.
- Heat the oven as high as it goes, 250 to 280°C, with a stone or heavy tray inside for a full 45 minutes.
- Stretch each ball by hand leaving a thick rim, top with tomato then mozzarella, and bake for 7 to 10 minutes. Add basil and a trickle of oil as it comes out.
In Naples a margherita bakes in 90 seconds at 450°C, which no home oven will manage. A stone preheated for a long time is the best compromise for a soft, blistered base.
