Sorry, you need to enable JavaScript to visit this website.
Pizza Margherita_50 Kalo

Pizza Margherita by Ciro Salvo

Discover the beautiful simplicity of the classic signature pizza from Italian pizza maestro Ciro Salvo from 50 Kalò.

09 September, 2020
Average: 2.2 (40 votes)

Type of dish


Dietary Consideration

serves for



White flour
Still water
Brewer’s Yeast
1 tin (organic)
Mozzarella cheese
100g (fior di latte)
Parmigiano Cheese
to taste

How to make margherita pizza

Learn how to make this classic signature pizza from Italy's leading pizza maestro.

Step 01

To Make the Pizza Dough:

  • Melt the brewer's yeast in the water
  • Pour in 600 grams of flour and mix with a large spoon
  • Add 20 grams of salt
  • Continue kneading vigorously with your hands, adding the remaining flour in 2-3 goes
  • When the dough is smooth and free of lumps, let it rest for 10-15 minutes
  • Knock back the dough and re-shape it into a ball and let it sit for 30 minutes
  • Divide the dough into 350-gram balls
  • Place the balls on an oiled baking tray, cover with clingfilm, then let them rest for 8-12 hours
  • Place a ball of dough on a round wheel or baking tray then crush the dough with a slight pressure from the hands until the classic round shape of the pizza is formed.

Step 02

To Make the Pizza Topping:

  • Spread the tomatoes on the dough, with the help of a spoon, be careful not to let it escape from the edges.
  • Meanwhile, finely chop and drain the fior di latte mozzarella cheese and sprinkle evenly over the pizza.
  • Dust with Parmigiano Reggiano DOP
  • Bake for 6-8 minutes in an oven at 250-300 degrees C
  • Once the pizza is ready, add a drizzle of extra virgin olive oil and a basil leaf to scent your Margherita pizza.

Search Recipes