PIZZA MARGHERITA

Imagined in Naples to pay tribute to the primary ruler of Italy, the Margherita pizza is the triumph of Italian food on the planet.

INGREDIENTS:

Per 6 servings

FOR PASTA

2 lb Italian "00" flour or universally handy flour

1 oz crisp yeast

2 glasses water

1 teaspoon salt

FOR DRESSING

6 tablespoons additional virgin olive oil

1 lb mozzarella cheddar

basil leaves to taste

1 lb canned tomatoes

salt to taste

Preparation

Stage 1

On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the inside. Be mindful so as not to give the salt come access contact with the yeast.

Stage 2

Work the mixture overwhelmingly with your hands for 15-20 minutes, or in a blender, until the point that the batter is delicate and smooth.

Stage 3

When you have the correct consistency, including a touch of water or flour if essential, shape the batter into a ball. Cover with a plastic bowl so the batter is shielded from the air. Let ascend for 3 or 4 hours at room temperature for around a hour in a warm place.

Stage 4

Once the mixture will be multiplied in volume, ricavatene 6 chunks, modellateli in round shapes, cover with a sheet of plastic wrap and let them ascend at room temperature for two or three hours or in a warm place for around 45 minutes.

Stage 5

When the pieces have multiplied in volume, set up the tomato sauce and place it in a bowl. Include a squeeze of salt and 1/3 of the olive oil.

Stage 6

Work the mixture, at that point straightening them utilizing your fingers.

Stage 7

Utilize a scoop or a spoon to spread a decent measure of tomato sauce on the pizza. At that point, cover with mozzarella, attacked pieces. Enhancement with a few leaves of basil and prepare in a 480° F stove for 5 or 6 minutes.

Stage 8

When prepared, expel the pizza from the stove. Enhancement with more basil and a shower of oil. Serve quickly.

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