Italian Pizza Margherita
I have just made one of my best pizzas ever!Home-made pizza is not very easy to prepare. I mean, it is always good, but sometimes it is different from what we expected! Moreover, our house oven is not the same as those in the pizza restaurants-genuine Neapolitan pizza restaurants equipped with wood-fired ovens. Mine tries to do its best: you have to know your oven to take full advantage of it.
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Ingredients
The dough for rectangular pizza (13x15 inches)
- 2 ½ cups of all-purpose flour (300g)
- 3 tbsp of dry yeast (9 g)
- 3/4 cup of lukewarm water (280ml)
- 3-4 tbsp of extra virgin olive oil (2 for the dough and 1 or more for the seasoning)
- ½ tsp of salt
For the topping
- 14 oz of peeled plum tomatoes
- 1 lb of mozzarella (500g)
- 1 tsp of salt
- Fresh basil leaves
Servings 5 people
Instructions
- Combine the flour with the yeast and place it on the table in the shape of a volcano;
- First mix the flour with the yeast, then add the water and when everything is well combined, add the salt and 2 tablespoons of oil;
- Place the dough in the center of an oiled bowl, cover it with a tea towel, and let it rise for at least 75 minutes;
- Flour a pastry board and knead the dough to make it stronger; it must incorporate some air;
- Fold it over and over again;
- Roll it into a ball, place it into a bowl, cover it with plastic wrap, and set it aside for 8 hours on the lowest shelf of the fridge;
- Oil your hands and roll out the dough onto the baking sheet;
- Drain the liquid from the peeled plum tomatoes and smash them with a fork. You may also use commercial pizza sauce. Season it with little extra virgin olive oil (1 tablespoon) and salt and spread it around the dough;
- Bake in a hot oven for about 20-25 minutes;
- After baking, top the dough with fresh sliced mozzarella, drained of its extra water;
- Garnish it with fresh basil leaves and a little extra virgin olive oil;
- Eat it hot and share this wonderful pizza margherita with those you love!
Notes
Do you fancy a thicker and softer pizza? Do not add any oil to the dough, but increase the quantity of water (about 320g). Knead well and roll the dough out on an oiled baking sheet. Let it rise on the baking sheet under a wet tea-towel. You won’t regret it!
