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
ingredients
Type 00 flour
800g
Still mineral water
0.5l
brewer’s yeast
1-2g
Fine sea salt
20g
Canned tomatoes
1 tin (organic)
Mozzarella
100g (fior di latte)
Basil leaves
1-2
Grated Parmigiano Reggiano
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.