PIZZA MARGHERITA

We are Italian and we love pizza! What can we do, it’s too good, too irresistible. And when we can’t go to the pizzeria or want to organize an aperitif with friends or a birthday party for our son, a pizza pan is perfect!! Here’s how to do it at home…. Enjoy your meal!!!!

 

Ingredients for two large pizzas

• 500g flour
• 1 sachet of dry yeast or half a cube of fresh yeast or 100 grams. sourdough
• 330ml water
• 30g extra virgin olive oil (for a good oil click here)
• Salt
• 750 grams. Tomato puree 
• 4 mozzarella
• Oregano

Preparation

1. In a large bowl dissolve the yeast in the water with a teaspoon of sugar (except for the dehydrated yeast that can be added directly to the flour with the addition of a spoon of sugar)
2. Add the oil and flour and start kneading by hand or with the Mixer
3. When the dough starts to take consistency add a teaspoon of salt.
4. Continue kneading until smooth
5. Transfer to a floured bowl, cover with a film and leave to rise for 2 hours in a sheltered place (e.g. in the oven off). In the case of using sourdough, you should expect the initial volume to double.
6. After the time, deflate the dough with your hands, cover again and leave to rise for at least two hours. 
7. Cut the mozzarella into slices and let them drain in a drain
8. Divide the dough into two parts and roll out on a lightly greedy oven tray
9. Distribute the tomato purée, salt, sprinkle with the origano (to taste) and add a drizzle of oil.
10. Bake in a hot oven at 200 degrees for about 15 minutes
11. Add the mozzarella and put the pizza back in the oven until it is well dissolved, about 10 minutes.

Notes

If you are preparing the pizza using sourdough (how to make sourdough) I recommend to carry out the steps until the first leavening stop in the evening. After an hour of leavening, transfer the bowl with the dough, covered with film, in the refrigerator. The next morning leave at room temperature for 3 hours, deflate the dough and leave to rise again at least 4 hours (the optimal would be to prepare the pizza for half the afternoon or for dinner). After the leavening time, proceed with the spread of the dough.