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: 4 (2 votes)

Type of dish

Cuisine

Dietary Consideration

serves for

1

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.