PIZZA NAPOLETANA

INTRODUCTION

Today we want to deal with a classic recipe, even the recipe for excellence, which at first glance may seem easy to prepare, but, actually, cooking a good Neapolitan pizza margherita is hard, but nothing is impossible, so with a bit of will and imagination, today we deal with the Neapolitan margherita pizza, cooked in a wood oven alfapizza. The history of pizza is pretty well known, but for the uninitiated, the margherita pizza is out of the hands of the chef Raffaele Esposito of Pizzeria Brandi, who in June of 1889, to honor the Queen of Italy, Margherita of Savoy, created the Margherita pizza, where the toppings, tomato, mozzarella and basil, represented just the Italian flag.

INGREDIENTS

1 liter of water
2 Kg of flour
6 tablespoons olive oil
20 g of fresh yeast
50 grams of sea salt
teaspoon of sugar
1.2 kg of fresh mozzarella
1.6 Kg of tomato sauce
fresh basil

PREPARATION

But let's see how they prepare the Neapolitan pizza margherita.

Mix the flour with water until everything is well mixed, the consistency of the dough should be soft, we recommend that you add water a little at a time. Add the yeast, oil and salt and continue to knead. After rising, the dough balls should be 180-200 gr and cover to get an 'other leavening. Once you are ready with the hot oven (300 ° C) roll out the dough balls in hand looking for a more rounded shape possible.
To make sure that the cornice is higher, stretch the pizza from the center by moving the air inside of the dough towards the outside. This will make sure that the air increasing the volume will create perfect eaves. Spread the tomato, previously mixed with oil and salt, with a circular moving, add the mozzarella and olive oil and bake. When you believe that the pizza is ready take away from the oven and add the fresh basil.