Margherita pizza
This is the Queen's pizza. The dough used requires 20 hours of leavening. The taste will amaze you, it's a promise.
Ingredients
Neapolitan pizza dough
- 1 kilogram flour
- 700 milliliters lukewarm water
- 25 grams extra virgin olive oil
- 30 grams salt
- 5 grams yeast replace 5 grams of yeast with 2 grams of dry yeast if you prefer
for Pizza Margherita
- 1 can whole peeled tomatoes
- 1 teaspoon salt
- 500 grams mozzarella
- fresh basil
- extra virgin olive oil
- grated Parmesan cheese
Instructions
Neapolitan Pizza Dough
- In a small bowl, mix a small amount of the 700ml (3cups) of water with yeast.
- Set aside 100 grams (a bit less than 1 cup) of flour. Pour the rest of the water in a large bowl and start slowly adding the rest of the flour. Start by mixing with a (silicone)spatula and after the first batch of flour has been mix in the water, pour in the yeast water.
- Keep adding flour and mixing. This should take about 4-5 minutes.
- Once all of the 900 grams (7 cups) of flour has been added, start working the dough with your hand: lift a part of the dough from the side and place it in the center of the dough. Turn the bowl slightly and repeat the process. Keep lifting the dough and rotating the bowl for about 3-4 minutes.
- Add salt and continue for 2 minutes. Then, add oil and continue for another 2 minutes. The dough should now be smooth and well mixed. Set it aside for 15-20 minutes, covered by a wet cloth.
- Pour some of the leftover flour on a working surface. Then, pour the dough on it. The next step requires that you gently press the dough into a rough rectangular shape. Then fold the dough by folding one side on the center of the dough and then repeat with the other side as well. Press the dough again, turn 90 degrees and fold again. Repeat this process for 2 minutes. Cover the dough and let rest for another 20 minutes.
- Repeat the previous step for 1 minute and let the dough rest for another 20 minutes.
- After the dough has rested, cut it into six pieces of equal size. Shape them gently into balls and place each of them in a separate container with some olive oil to prevent sticking. Close the containers well.
- Let the dough stay in room temperature for 2 hours, after which put them to rest in the fridge overnight. Take the dough back to room temperature 6-8 (preferably 8) hours before baking the pizza.
- When the long resting time has passed, the dough should be very airy and have bubbles on it. Place some flour on plate, grab a ball of dough and dip both sides of it in flour. Place on a baking paper and gently press the dough with your fingers from the center towards the edges. Continue until the base is very thin but leave some thicker crust. Add your choice of topping and bake in the oven.
Pizza Margherita
- Cut the mozzarella into slices the size of a finger. Then place them on a plate and let them release excess moisture in the fridge. Preheat the oven to 250-275°C (480-530°F).
- Crush the contents of the can of peeled tomatoes. You can do this by hand, squeezing the tomatoes, or in a food processor for only a few seconds. Add salt and mix.
- Spread some tomato sauce on a prepared pizza dough. Sprinkle with grated Parmesan. Add pieces of fresh basil leaves on the sauce.
- Cook the pizza in the oven for a minute or two. When you see the pizza dough starting to cook, take it out.
- Place some mozzarella slices evenly on the pizza. Sprinkle with some olive oil. Put the pizza back in the oven and cook for 4-6 minutes, until the pizza looks cooked from the crust.
Notes
-
Do not knead the dough. The method used here makes sure that the dough stays airy and soft.
- When cutting the dough into six pieces, each piece should weigh around 250 grams.
Nutrition
Calories: 908kcalCarbohydrates: 132gProtein: 37gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 66mgSodium: 2956mgPotassium: 379mgFiber: 5gSugar: 3gVitamin A: 643IUVitamin C: 6mgCalcium: 472mgIron: 9mg
Caution
Nutritional information shall not be used for medical reasons.
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