“Pizza margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colours of the Italian flag, red (tomato), white (mozzarella) and green (basil). They named it after the Queen – Pizza Margherita.”
For 4 pizza dough:
- 642g pizza flour (min 10.5% of proteins)
- 437g cold water (68% hydration)
- 15g salt
- 2.1g fresh yeast (or 0.7g dry yeast)
For the topping:
- 2-3 spoons of tomato sauce
- dry mozzarella cheese
- fresh basil
- This pizza dough can be kneaded by hand or in a spiral kneader at medium-low speed.
- Start by melting the yeast in ¾ of the water, melt it right.
- In a large bowl, add the flour; add slowly the water+yeast while kneading. Once the flour absorbs all the water, let the dough rest for 15 min. (autolysis time).
- Melt the salt in remaining water; add slowly the water+salt to the dough while kneading at medium speed. Knead until the dough is soft and homogeneous; make sure not to overheat the dough (max 26°C dough temperature).
- Give a spherical shape to the dough and put it in a clean bowl covered by a plastic film. During the first 2 hours give 4 folds to the dough each 30 min; after that, let the dough ferment for 10 hours (can be overnight) at ambient temperature (22-23°C). After 10 hours the dough should be doubled, therefore transfer it in the bottom fridge.
- Before 2 hours from cooking, take the dough out from the fridge and transfer it on a surface, divide it in 4 smaller dough balls. Cover the dough balls with a plastic film and let them ferment for 2 hours at ambient temperature.
- Pre-heat static oven at maximum temperature (if you use a pizza stone let it heat for at least 40 min.). When it reaches 250°C, cook the pizza with sauce in the lower oven for 10 min. or until the crust is brown; then add the cheese and put it back in the upper oven for 1-2 min. with oven grill on. Finish with parmesan and basil.
- Et voilà!
N'hésitez pas à suivre notre sympathique expert en pizza sur les réseaux sociaux: @franzpizzalux (son Instagram est particulièrement alléchant!).