La pizza margherita (Recipe available at home)

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La pizza margherita (Recipe available at home)

La pizza margherita (Recipe available at home)

La pizza margherita (Recipe available at home)
La pizza margherita (Recipe available at home)

Number of people
For pizza dough (190 g):

100 g good quality flour (type 65)

1 tablespoon extra virgin olive oil.

5 g baker's yeast (Not dehydrated).

9 cl warm mineral water (no tap water).

8 fleur de sel de Guérande.
For the Gusteau style Neapolitan sauce (for three pizza bases):

235 g good quality peeled canned tomatoes

2 teaspoons of double tomato paste in a tube

1 onion or two small ones

2 cloves of garlic

Olive oil

10 g fresh basil

2 sprigs fresh thyme

2 bay leaves

Pepper and salt

Cane sugar syrup or stone sugar (No quantity because the sweet/acid balance depends on taste)
for the garnish:

125 g high quality mozzarella di buffala campana

fresh basil leaf

block of parmesan reggianno

Olive oil

Preparation: 1 hour
Cooking time: 10 min
Step 1
Preparation of the dough:
Step 2
Crumble the yeast and then dilute it in half of the warm water. Let stand for 10 minutes.
Step 3
In a large bowl, place the flour and salt and mix.
Step 4
Add the oil, diluted yeast and the rest of warm water to the bowl.
Step 5
Mix the ingredients well with a large spoon, for example.
Step 6
Flour a large work surface and place the dough.
Step 7
Knead the dough for 10 minutes vigorously and then hit it hard on the work surface several times.
Step 8
The result: the dough must be smooth, non-sticky and small air bubbles must appear in the dough.
Step 9
Let stand for one hour (4 hours would be best) in a bowl covered with a damp, warm cloth so that the dough does not crust and swells.
Step 10
Preparation of the Neapolitan Gusteau sauce:
Step 11
In a saucepan, sauté the finely chopped onions in olive oil.
Step 12
Once the onions have sweated well, add the previously crushed tomatoes by hand in a bowl.
Step 13
Add the crushed garlic cloves, thyme, bay leaf, double tomato paste. Season with salt and pepper.
Step 14
Simmer on low heat until the mixture thickens and then, over very low heat, add the fresh basil, well cleaned and finely chopped.
Step 15
Add the sugar (A sugar stone for my part).
Step 16
Simmer gently for a few more minutes so that the basil spreads without the sauce.
Step 17
Put the preparation in the soup mixer, slightly so as not to make the preparation too liquid. Reserve.
Step 18
Preparation of fillings:
Step 19
Cut the mozzarella into thin slices and drain it between several sheets of paper towel (This is so that it does not release too much water during cooking).
Step 20
Clean the fresh basil leaves.
Step 21
Bring back the Parmigiano reggiano.
Step 22
Preheat your electric oven to thermostat 9 (270°c) 30 minutes before you start to prepare your pizzas. The heat must be static and not rotating, heat at the bottom and grill at the top.
Step 23
Place a rack on the lowest floor of your oven.
Step 24
Final preparation:
Step 25
Flour a large work surface, place the dough on it, which has doubled in volume during the resting hour.
Step 26
Crush the dough to remove excess air.
Step 27
Here is the exact procedure to follow: first, you must delimit the edges with your fingertips while stretching the dough to create the edges of the pizza in order to have a well marked crust as shown in the picture. Then, stretch the dough according to the method 12H/12H10
Step 28
It's a little help to take, but you don't have to fly the pizza if you can't do it.
Step 29
Place your dough on a pizza tray.
Step 30
Place a ladle of Gusteau style Neapolitan sauce on top and spread it with the ladle. Spread the mozzarella and parmesan cheese.
Step 31
Using a culinary brush, quickly brush the edges of the pizza with olive oil so that they turn golden (Indeed, the ovens in our kitchen do not allow us to obtain a well browned crust like pizza ovens because our ovens are not hot enough).
Step 32
Bake for about 8 to 10 minutes without opening.
Step 33
When you leave the oven, place a few basil leaves.
Step 34
The dough must be thin and crispy in the middle and thicker and softer on the edges (Italian pizza is therefore different from American pizza which is thick everywhere as can be found with fast food pizzas).
Step 35
Buon appetito!
I add my grain of salt

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