Italian Bread & Pizza

This is the authentic Recipe of Pizza Margherita

Pizza Margherita owes its name to Queen Margherita of Savoy.

In fact, it was Raffaele Esposito, pizzaiolo of Pizzeria Brandi who created this pizza in 1889 in honor of the queen, who was visiting the city of Naples.


 

Simply seasoned with tomato, mozzarella and basil, which represented the Italian flag, of the three pizzas created by the Neapolitan pizza maker for the event, Margherita was the most appreciated by the queen.

 

Makes 1 pizza with a diameter of 11.81 inches

INGREDIENTS:

  • 500 ml. (2.11 cups)Thick tomato puree
  • 600 gr. (21 oz) Mozzarella di bufala or Fior di latte
  • 4/5 basil leaves
  • Extra virgin olive oil q.b.
  • Salt to taste
  • 1 pizza dough ball click here to read how to prepare the dough

 

 

 

DIRECTIONS:

To begin with, prepare the basic dressing.

Therefore pour the tomato puree in a bowl, and season it with 2 teaspoons of oil and a little salt.

 

Rolling out the dough

This step is very important because in addition to giving the final shape to the pizza, the air contained in the dough is pushed towards the crust, with a double function: to make sure this increases in volume and to avoid the formation of air bubbles in the central part of the pizza margherita.

This procedure will always be done on a pastry board (covered with a layer of flour) by using the fingers of both hands, with a movement that gives the idea of pushing the air contained in the dough to the edges, therefore pressing and rotating several times in order to obtain a uniform result.

 

Keep in mind that the central part will have to be no more than half a centimeter thick, while the edge will have to have a height between 1 or 2 cm (0.39-0.79), and the diameter of the pizza will have to be about 30 cm (11.81 inches).

Let’s remember the original recipe does not allow the use of any tool in this phase, such as rolling pins or disc press machine.

 

DRESSING

Sprinkle the disc just obtained with the tomato puree, and then the mozzarella coarsely chopped, three leaves of basil and finally a drizzle of oil with a copper garlic mill with a fine spout.

If you do not have one, use an oil pan that has a fine spout anyway.

You will need to add it with a fairly quick movement, made in a spiral, starting from the center of the disc.

 

BAKING

With the help of a metal shovel, place it directly on the top of the wood-fired oven that has already reached a temperature of about 485°C (905 F) and keep it cooking for about 90 seconds.

Remember to check the cooking by raising a flap of the dough, to make sure it has not burned.

Turn the disc from time to time to cook it more evenly, trying to keep the pizza always in the same area of the oven (be careful not to approach or move it away from the heat source).

 

Even though Neapolitan tradition does not (obviously) call for the use of electric ovens, it is also necessary to take into account that not everyone can have a wood-fired oven at home, so if you use an electric oven, set a temperature of 250 degrees (482 F).

 

When it reaches it (to be sure, wait for the heating elements to turn off) place your pizza in it and keep it in for about 10 minutes.

If you are using an electric oven, before seasoning the pizza, place the base in a baking dish greased with a little oil (without exaggerating) to prevent it from sticking.

Remember to turn your pizza from time to time, as the back of the oven gets hotter than the front (where the door is).

Once the pizza Margherita is cooked, remove it and serve immediately.

 

Tips and tricks

Note 1 Know that using an electric oven will give good results but will not be the same as using a wood-fired oven.

Note 2 To pour the oil, traditional pizza makers use the agliara, which is a copper container internally tinned, with a long and narrow beak, so that a thin and continuous trickle of oil comes out.

Note 3 In order to bake and control pizza in a wood-fired oven, two long-handled shovels are used: a larger aluminum one, square in shape, with which the pizza is baked.

Another smaller shovel, round and made of iron, used to rotate the pizza in the oven in order to cook it evenly on all sides.

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