Drive away with green broad beans and ricotta
1 recipe
Pizza margherita
ingredients
servings
4
Type 00 wheat flour
500 grams
Water
300 grams
Fresh brewer's yeast
15 grams
Extra virgin olive oil
12 grams
Salt
12 grams
Mozzarella, Fior di latte
200 grams
Canned tomato sauce, without salt
300 mL
Basil
5 leafs
single courses from Italy - Sicilia
Pizza margherita
Pizza margherita
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pizza made in a normal oven at a temperature of 250 degrees with fan and plates sup. and inf. activated. refractory stone as a baking sheet inside the oven since turning on the same to have it so hot at the time of baking the pizza. I use a small shovel for pizzas suitable for a home oven.
preparation
step 1
mother yeast preparation --- 100 grams of flour --- 60 grams of water at a temperature of 26 degrees --- 15 grams of fresh yeast
step 2
join the whole and form a homogeneous ball. the same must then be placed in a container of water at a temperature of 26 degrees and left for 5 minutes until the ball floats on the surface
step 3
now your mother yeast is ready to be inserted for the preparation of the mass with rising of 3 hours
step 4
in a bowl put the mother yeast 400gr. flour 240gr. water (26 °)
step 5
after a minute of dough, first add 12 gr. of salt and after another minute the 12 gr. of oil.
step 6
knead now for at least 10 minutes to activate the yeast well and form a homogeneous and smooth mass
step 7
once the mass is obtained, let it rest on a plate covered with a bowl for 10 minutes
step 8
after 10 minutes, give a quick turn to the dough to eliminate the air that has formed inside the mass and place again for 10 minutes covered by the bowl
step 9
now give another round to the mixture and position the mass inside a container and cover it with transparent sheet for 3 hours. you can even divide your balls of 250/300 grams already, drop one and then let it rest
step 10
after three hours, heat the oven up to 250 degrees. if you have a refractory stone then leave it inside the oven from the beginning if instead it will be a simple pan then it is inserted when the temperature is reached
step 11
spread your pizzas now WITHOUT the help of a rolling pin but only by hand leaving the edges thicker.
step 12
once you have the shape made both for baking pan and for refractory stone then add the tomato puree (corrected with spices - salt - sugar - oregano - basil) with a ladle with circular movement
step 13
insert the pizza in the oven In the upper part WITHOUT the condiments so to cook first and better the pizza base. after 5 minutes come out and add the mozzarella and put it back in the oven.
step 14
cooking times? the color of the pizza cornice will give you the answer and the water of the dried mozzarella as required.
step 15
go out the.pizza .. add basil leaves and an addition of extra virgin olive oil on the surface ... GOOD APPETITE
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