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ingredients
White Flour
800g
Still Water
0.5l
Brewer’s Yeast
1-2g
Salt
20g
Tomatoes
1 tin (organic)
Mozzarella Cheese
100g (fior di latte)
Basil
1-2
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.
