PIZZA MARGHERITA

Time 2 h and 16 ′
Difficulty Low Range: Breads, focaccias, pizzas
Invented in Naples in honor of the first queen of Italy, the Margherita pizza is the triumph of Italian gastronomy in the world.

INGREDIENTS:
For 6 people

FOR THE PASTA 900 g of 00 flour (double zero) 30 g of brewer's yeast 5 dl of water1 teaspoon of salt

FOR THE CONDIMENT6 tablespoons of extra virgin olive oil 450 g of mozzarella basil leaves qb.450 g of tomato pulp q.b.

PREPARATION:

STEP 1

Place the flour on a wooden or marble surface with the yeast, salt and lukewarm water resting in the center, being careful not to let the salt and yeast come into direct contact.

STEP 2

Work the dough vigorously for 15-20 minutes with your hands or, alternatively in the planetary mixer, until you obtain a soft and homogeneous mixture.

STEP 3

Once the right consistency is obtained, possibly adding a little water or a little flour, shape the dough into a ball shape, cover it with a plastic bowl so that it does not come into direct contact with the air , and let it rise for 3 or 4 hours at room temperature or for about an hour in a warm place.

STEP 4

Once the dough has doubled in volume, cut 6 balls out of it, shape them into spherical shapes, cover them with a sheet of food film and let them rise at room temperature for a couple of hours or in a warm environment for about 45 minutes.

STEP 5

When the dough has also doubled in volume, prepare the tomato pulp by pouring it into a bowl and seasoning it with a pinch of salt and 1/3 of the olive oil.

STEP 6

Then work the dough pieces by flattening them, one at a time, with your fingers until you get quite thin disks.

STEP 7

Then spread the pizza with a spoon or a spoon with a sufficient amount of pomodoro ( sauce made from tomatoes) , then sprinkle it with well-drained and chopped mozzarella, garnish with some basil leaves and cook in a preheated oven at about 250 ° C for 5 or 6 minutes .

STEP 8

Once ready, take the pizza out of the oven, garnish further with some basil and a drizzle of olive oil and serve immediately.

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