Imagined in Naples to pay tribute to the primary ruler of Italy, the Margherita pizza is the triumph of Italian food on the planet.
INGREDIENTS:
Per 6 servings
FOR PASTA
2 lb Italian "00" flour or universally handy flour
1 oz crisp yeast
2 glasses water
1 teaspoon salt
FOR DRESSING
6 tablespoons additional virgin olive oil
1 lb mozzarella cheddar
basil leaves to taste
1 lb canned tomatoes
salt to taste
Preparation
Stage 1
On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the inside. Be mindful so as not to give the salt come access contact with the yeast.
Stage 2
Work the mixture overwhelmingly with your hands for 15-20 minutes, or in a blender, until the point that the batter is delicate and smooth.
Stage 3
When you have the correct consistency, including a touch of water or flour if essential, shape the batter into a ball. Cover with a plastic bowl so the batter is shielded from the air. Let ascend for 3 or 4 hours at room temperature for around a hour in a warm place.
Stage 4
Once the mixture will be multiplied in volume, ricavatene 6 chunks, modellateli in round shapes, cover with a sheet of plastic wrap and let them ascend at room temperature for two or three hours or in a warm place for around 45 minutes.
Stage 5
When the pieces have multiplied in volume, set up the tomato sauce and place it in a bowl. Include a squeeze of salt and 1/3 of the olive oil.
Stage 6
Work the mixture, at that point straightening them utilizing your fingers.
Stage 7
Utilize a scoop or a spoon to spread a decent measure of tomato sauce on the pizza. At that point, cover with mozzarella, attacked pieces. Enhancement with a few leaves of basil and prepare in a 480° F stove for 5 or 6 minutes.
Stage 8
When prepared, expel the pizza from the stove. Enhancement with more basil and a shower of oil. Serve quickly.
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