Margherita Pizza
Margherita pizza is the most classic and beloved version, with tomato, mozzarella, and basil: discover the recipe to make it at home like in a pizzeria!
Margherita pizza is a perfect example of how a few ingredients, carefully selected and respected, can create an immeasurable balance of flavors and textures. Its charm lies in its simplicity: tomato, mozzarella, and basil should not compete, but harmonize, like in a symphony that enhances the seasonality and freshness. In your home, with these ingredients and a basic technique, you can recreate that iconic flavor that has made pizza a universal symbol of Italian cuisine.
Instructions
- 1
To make the margherita pizza, start with the preferment: in a large bowl, mix the 1 flour with the 2 yeast, then pour in the 3 water.
- 2
Combine the ingredients with gentle movements. When you have obtained a rough mixture and there are no more traces of flour at the bottom of the bowl, cover it with plastic wrap and poke holes with a fork so that it can breathe. Immediately place it in the refrigerator and let it mature for at least 24 hours, or up to a maximum of 48 hours.
- 3
After the maturation time, cut the preferment into pieces and transfer them back into the bowl, then cover them with the 9 water; this will dissolve any crust that has formed on the surface.
- 4
Add the 10 flour and the 11 yeast and start working the dough in the bowl.
- 5
When all the water has been absorbed, add the salt and continue to work with upward and downward movements. Finally, pour in the oil and knead again to incorporate it evenly. If you prefer, you can do these steps in a stand mixer with a dough hook.
- 6
When you have obtained a compact mass, transfer it to a lightly floured work surface and work the dough vigorously 16 until you obtain a smooth and homogeneous consistency. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 15 minutes at room temperature.
- 7
After this time, you are ready to portion the dough: divide the dough into 6 portions using a dough scraper, then rotate each one on the work surface to seal it and round it. Place the balls in the proofing box, spacing them apart. Close with the lid (alternatively, you can use a lightly floured tray covered with plastic wrap or a damp cloth) and let it rise for about 3 hours.
- 8
In the meantime, prepare the topping: pour the peeled tomatoes into a bowl and crush them with your hands, then season with oil and basil, breaking the leaves with your hands.
- 9
Season with salt and mix. Cut the mozzarella in half and then into strips. Finally, grate the Grana Padano DOP.
- 10
After the proofing time, you are ready to spread the dough: lightly dust the dough with flour, then flatten it starting from the center and going towards the edge, so as to push the air into the crust.
- 11
Flip the dough and proceed in the same way, always flattening from the center towards the edge. Now spread the dough by holding it still with one hand and gently pulling it with the other, then flip it over on the other hand and gently slap it on the work surface. When you have obtained a disc of about 28 cm in diameter, spread the tomato evenly, starting from the center and leaving the edges free.
- 12
Sprinkle with the grated Grana Padano DOP and distribute the mozzarella, then season with a drizzle of oil.
- 13
Transfer the pizza to the peel (if you prefer, you can spread it directly on the peel) and bake at 250° (or at the highest temperature) for 5-7 minutes, placing it directly on the preheated baking stone, placed in the upper part of the oven. Once cooked, remove from the oven and slide the pizza onto a plate. Garnish with a couple of basil leaves and serve your margherita pizza immediately!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
That's it, my friend, and now enjoy every nuance of that warmth that only a pizza made with respect and passion can give you - that's all there is to it, in its simplicity and tradition.
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