Margherita Pizza - the subtleties of cooking Neapolitan classics

Olga Melnik
16.09.2015

Margherita Pizza - the subtleties of cooking Neapolitan classics

Italians are sure that real pizza should be thin, and the filling should consist of only three ingredients - mozzarella, tomatoes and basil. A classic example is Neapolitan pizza Margherita. We offer to figure out how to cook this Italian masterpiece at home.

What determines the correctness of cooking pizza?

There are several nuances without which the pizza will not be airy, tasty and fragrant.

Pizza Margherita - the subtleties of cooking

 

The temperature and method of baking greatly affect the taste of the finished dish. Italians are convinced that pizza can be considered tasty only if it is cooked in a wood-burning stove at a temperature of 485 ° C. In the conditions of a city apartment this item is not feasible, therefore in a home oven you should set a maximum fire - at least 250 ° C. The oven should be kept at the maximum temperature for at least half an hour to warm it up well and prepare it for baking pizza.

 

Pizza cooking time in a wood oven is just a few minutes.At home, it will be cooked in 6-8 minutes. If you overdo the pizza in the oven - the dough will turn out dry and brittle, and the filling will lose its main zest - juiciness.  

Baking tray should be hot. The dough begins to prepare on it from the very first seconds, and if you put the pizza on a cold surface and wait until it warms up, the filling will start to evaporate and dry.

 

Ingredients, too, need to be selected with special care: with them Margarita pizza will turn out really Italian. The quality and type of flour affects the structure of the dough - the more protein it contains, the better. This is explained by the fact that during dough kneading, gluten is released from wheat protein, which plays a major role in the formation of its texture. The more protein, the more porous and airy will bake.

 

We carefully select the ingredients

 

To make a thin, but soft pizza base, choose flour, which includes at least 12 g of protein per 100 g of product. On sale mainly flour, containing not more than 9 grams of protein in its composition. Alternative can serve as a flour marked "for bread." You can also search for special flour on the shelves, where it says “for pizza”. It is more finely ground and contains more protein.

 

Work with the dough is another important point.The finished dough should stand, ideally the process of straightening takes from 3 to 12 hours. Pizza, the dough for which had time to "relax", comes out especially tender and fragrant.

 

The filling for Neapolitan pizza does not require additional heat treatment, so you can add it raw directly before sending the pizza to the oven. But when cooking another variant of pizza, which includes mushrooms, sausages and other ingredients, the preparation of which takes longer than the baked pizza, fry them until cooked should be in advance.

 

The filling should be laid out in a thin layer, otherwise it will not have time to cook, the dough will remain raw under it. The basis for the pizza is first spread on parchment sprinkled with corn (or other coarse) flour, then spread the stuffing and only then it all goes to a hot baking tray.

Margherita Pizza Recipe

  • fine flour - 250 g;
  • fresh yeast - 10 g;
  • warm boiled water - 160 ml;
  • sugar - 1/3 tsp;
  • salt - 1/2 tsp;
  • corn flour - a handful;
  • tomato sauce - 1-2 tbsp .;
  • mozzarella - 130 g;
  • basil - 10-12 leaves;
  • Olive oil - 1-2 st.l.

From this amount of ingredients you get two small pizzas, up to 30 cm in diameter.

 

Margherita Pizza Recipe

 

Yeast rub with sugar, pour warm water and, while stirring constantly, bring them to complete dissolution. Sift flour, put a slide in a bowl, pour a thin stream of water into the flour with yeast. Stir gently, add salt, knead the dough. It is best to do this with a special mixer, first at a low speed, and then at a stronger one.

 

Hands have to knead the dough for 15 minutes, until it becomes elastic and elastic. If the dough has not reached the desired consistency and sticks to the hands, you need to gently mix in a little flour. It is important not to overdo it, because the excess flour will make it dense and tough.

 

The finished dough should be allowed to separate. For this, a ball is formed from it and transferred to deep dishes greased with olive oil and sprinkled with flour. Cover with foil and leave in a warm place for at least 3 hours.

 

Start making pizza

 

  1. Preheat the oven before making pizza. Remove the dough from the container and slightly knead in the hands, divide not two equal parts.
  2. From one part to form a cake (better with your hands, but you can use a rolling pin).
  3. If the dough does not stretch out well, let it rest for a while, then get to work again.The dough should have a thickness of 3-5 mm, at the sides you can leave a more dense layer.
  4. Put the base on cornmeal-dusted parchment. Smear it with tomato sauce, sprinkle with olive oil, put mozzarella and basil, and sprinkle with oil again.
  5. Send in a hot oven for 6 minutes.

Pizza Margherita is ready!


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  • Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

    Margherita Pizza - the subtleties of cooking Neapolitan classics

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