Margherita Pizza Recipe | PBS Food
The quintessential skinny crust pie, adorned merely with basil, mozzarella, and tomato sauce — San Marzano, after all. Salvatore Carollo and Spuntino Pizza’s model is featured within the Philadelphia episode of No Passport Required.
- 500 grams sort 00 flour
- 350 grams water (55-60 levels F)
- 10 grams high-quality sea salt
- .1 grams (1/32 tsp) lively yeast
- 1 30ozcan Whole Peeled San Marzano Tomatoes (Look for a DOP label)
- 2 tsp high-quality sea salt
- 6 oz Mozzarella di Bufala (Fior di latte works too)
- Fresh Italian Basil
- Extra Virgin Olive Oil
- Grated Parmigiano or Pecorino Romano
- Fine Sea Salt
- Making the dough:
Add the water to a giant mixing bowl. Dissolve salt into the water. After the salt dissolves, do the identical factor with the yeast. Begin including the flour steadily with one hand whereas mixing it with the opposite. Do this till there is no such thing as a extra dry flour within the bowl. Be positive to periodically take away the dough that may construct up onto your fingers. As the dough comes collectively it will likely be very moist and cheesy.
- Remove the dough from the bowl and place it on a clear easy floor to start kneading. Use your fists in a punching movement to knead the dough all through. Fold it onto itself after which repeat. The flour will proceed to soak up the water as you combine, making it much less sticky. As you combine, the gluten within the dough will turn into stronger making it stretchier. After about 10-15 minutes of blending the dough will come along with a pleasant easy texture.
- Return your dough to the bowl and wrap with some movie. Let the dough ferment at room temperature for six hours.
- Forming the dough:
After the preliminary rise, minimize and weigh the dough. Remove the dough from the bowl onto a tough easy floor. With a dough knife minimize a couple of third off and weigh it. Add or take away till you get 9.5oz.
- After your dough is minimize and weighed out, fold the dough into itself to create a decent and sealed ball. Place dough portion between your fingers and fold within the edges by urgent them into the middle of the dough (that is going to be the seam facet). With the seam facet dealing with away from you, rotate the ball ninety levels. Gather and fold the perimeters into the middle of the dough once more. Repeat this course of about 25-35 occasions. Place the graceful facet in your palm and swiftly pinch the seam closed.
- Place your dough balls right into a proofing field, or a large container with a sealable lid. Be positive to go away a pair inches between the dough balls. Let your dough balls relaxation for an additional 2 hours.
- Making the sauce:
Crush tomatoes by hand or with a meals mill, and season with salt.
- Making the pizza:
Place your baking stone in your oven and crank the warmth up as excessive as it should go (minimal 500 levels). Dust your countertop with some flour and take your first dough ball out. When eradicating the dough from its case, be sure to use some flour and that your dough knife is clear.
- To form the pizza you’ll use the guidelines of your fingers, ranging from the middle start to push down and work your method out to the crust.
- Transfer the dough onto your peel. Spoon about 2-3oz of your tomato sauce and unfold evenly. Tear 3-Four basil leaves and add. Then take 2oz of mozzarella and break into items by hand and place them in your pizza.
- Season with some sea salt and further virgin olive oil.
- Cook occasions will fluctuate relying on how your dough has fermented. You’ll wish to preserve and eye on it after about 5 minutes.
- Once the crust has overrated and the cheese has a pleasant soften, your pizza is finished. Add some grated cheese.