Margherita Pizza
Ingredients
- 500 gWheat flour (preferably type 00)
- 320 mlMineral water (room temperature)
- 15 gFresh baker's yeast (crumbled)
- 10 gGray sea salt (fine)
- 400 gRound tomato (blended into sauce)
- 250 gBuffalo milk mozzarella ("di bufala") (diced and drained)
- 30 gParmesan cheese (grated)
- 1 pcBasil (fresh leaves)
- 2 tbspExtra virgin olive oil (for serving)
- 400 gSan Marzano peeled tomatoes (drained)
Method
A thin, airy crust charred by oven heat. Bright tomato sauce meets pools of melted mozzarella, finished with fresh basil that releases its aroma the moment it hits the hot pie.
- 1
Mix the flour, mineral water, fresh baker's yeast, and grey sea salt. Knead until the dough is smooth, elastic, and no longer sticks to your fingers. Let it rise for 2 hours at room temperature under a damp cloth.
- 2
Blend the round tomatoes and the San Marzano peeled tomatoes with a pinch of salt and a drizzle of extra virgin olive oil. The sauce should remain raw and not be cooked before being spread on the dough.
- 3
Divide the dough into balls. Stretch each ball by hand on a floured work surface, starting from the center towards the edges to push air into the crust. Spread the sauce, then add the mozzarella and parmesan.
- 4
Bake at the maximum oven temperature. The pizza is ready when the crust is well-puffed, colored with brown spots, and the cheese is bubbling in the center. Add fresh basil and a drizzle of olive oil upon removal.
Frequently asked questions
How do you get this dish right?
- Drain the mozzarella 2 hours beforehand to prevent the pizza from getting soggy.
- Never use a rolling pin; it destroys the air bubbles in the dough.
- Preheat your oven for at least 45 minutes at its maximum setting.
How long does this dish keep?
Eat immediately out of the oven to preserve the crust's crispness.
