Etalian pizza recipe

 

🇮🇹 Neapolitan Piz

za Margherita Recipe

🍞 Dough Ingredients (makes 2 medium pizzas):

• 500g (about 4 cups) all-purpose or "00" flour

• 325ml (1 ⅓ cups) lukewarm water

• 2 tsp salt

• 1 tsp sugar

• 1 tsp dry active yeast (or 15g fresh yeast)

• 1 tbsp olive oil (optional)

🍅 Topping Ingredients:

• 200g (7 oz) canned San Marzano tomatoes (or any good quality peeled tomatoes)

• 200g (7 oz) fresh mozzarella (preferably fior di latte or buffalo mozzarella)

• Fresh basil leaves

• Extra virgin olive oil

• Salt to taste

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🥖 Dough Instructions:

1. Activate yeast: In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until bubbly.

2. Make the dough: In a large mixing bowl or on a clean surface, combine flour and salt. Add the yeast mixture. Mix and knead for 8–10 minutes until smooth and elastic.

3. First rise: Place the dough in a lightly oiled bowl. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

4. Divide and shape: Divide dough into 2 equal parts. Shape into balls and let rest, covered, for 30 more minutes.

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🍕 Pizza Assembly:

1. Preheat oven: Preheat your oven to the highest setting (250–300°C / 480–570°F). If using a pizza stone or steel, preheat it for at least 45 minutes.

2. Prepare sauce: Crush the tomatoes by hand or with a fork. Add a pinch of salt. (No cooking needed.)

3. Shape the dough: On a floured surface, stretch a dough ball gently into a round (about 10–12 inches). Avoid using a rolling pin to keep air in the crust.

4. Add toppings: Spread a thin layer of tomato sauce. Tear mozzarella into pieces and distribute. Add basil leaves. Drizzle with olive oil.

5. Bake: Transfer to oven and bake 7–10 minutes or until crust is puffed and charred in spots, and cheese is bubbling.

6. Serve: Add a fresh basil leaf and another drizzle of olive oil. Serve hot!