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Margherita Pizza
by: Favuzzi
- Preparation 30 min
- Cooking 13 min
- Portions 4 pers.
Ingredients needed
- 500 g Favuzzi “00” flour
- 300 ml water at room temperature
- 1 tsp instant yeast
- 2 ½ tbsp Favuzzi Moderate intensity EVOO
- 1 tsp salt
- ¼ cup (60 ml) Favuzzi San Marzano PDO tomatoes, drained and roughly crushed
- 1 ball (8 oz) mozzarella di bufala, torn into pieces
- 6 fresh basil leaves, torn into pieces
Products used in this recipe
Steps of preparation
Basic pizza dough recipe:
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In a large bowl, mix the flour, salt and yeast.
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Add the water and oil, and mix until smoothly combined.
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Turn over on a floured work surface and knead the dough until it forms a smooth ball.
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Transfer to an oiled bowl and cover with a damp cloth. Leave to rise in a warm place about 90 minutes or until the dough has doubled in volume.
Basic Margherita pizza recipe : :
- Place a pizza stone on the lowest rack in the oven and preheat the oven to 500°F for at least 40 minutes.
- Sprinkle the ball of dough with flour and, using your hands on a work surface, stretch and shape it into a circle about 11 to 13 inches (28 to 33 cm) wide.
- Transfer the dough to a sheet of parchment paper.
- Spread about 1⁄4 cup (60 ml) tomato sauce over the dough, leaving 1 inch (2.5 cm) free around the edges.
- Season with salt.
- Place the mozzarella pieces evenly over the dough and drizzle with extra virgin olive oil.
- Holding the edges of the parchment paper, transfer the dough onto the pizza stone.
- Bake until golden, about 10 to 13 minutes.
- Slide th pizza onto a work surface.
- Garnish with basil, drizzle with oil, slice and serve.
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