La recette de Francesco


Francesco Micillo est passionné de pain et de pizza, et il aime transmettre son enthousiasme et son savoir-faire au plus grand nombre grâce à des workshops pour groupes en langue française et anglaise. Il nous présente ici son «Ultimate Margherita». 

“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
  • parmesan
  • 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!).