Pizza is the world’s favourite food, there’s no doubt about it. We eat it everywhere, at home, in restaurants, on street corners and there are so many different toppings that you can never get sick of it!
Each Italian region has its own pizza traditions, slightly different from the others, but the two most famous kind are the pizza Romana (from Rome) and pizza Napoletana (from Naples). Pizza Romana is very thin with a crunchy crust, whereas the pizza Napoletana in more thick and it has a soft crust that can also be filled with ricotta cheese. Yum!
The popular pizza Margherita was born in Naples in 1889 when Italy’s Queen Margherita visited the Pizzeria Brandi. The Pizzaiolo (pizza maker) created a pizza for the Queen that contained the three colors of the Italian flag: the red of tomato, white of the mozzarella and fresh green basil. That’s the beginning of the love story between Italians and pizza.
Today Francesca from Top Travel Italy Sales Department, will show you how to prepare the perfect Classic Pizza Margherita! Are you ready?
Put your apron on and have fun!
PIZZA – for 4 people
For the base (dough)
- - 500g strong bread flour
- - 350 ml lukewarm water
- - 25g fresh yeast
- - 2 tsp salt
For the topping
- - 200g chopped mozzarella
- - 200 gr whole peeled tomatoes
- - 4 fresh basil leaves
- - 4 tbsp extra virgin olive oil
- - Pour in the water with the yest, and mix by hand to combine into a shaggy dough; now add the salt and knead for about 10 minutes.
- - Put the dough in an oiled bowl and cover it with a tea towel; set aside at room temperature for 2 hour.
- - In a small bowl, stir together the crushed tomatoes and olive oil, seasoning to taste with salt.
- - When the dough has doubled in size, give it a quick knead, split it in two balls and put them in two lightly oiled tray or baking sheet.
- - With your hands stretch the pizza doughs until it reaches the edges of the tray; the dough should be quite thin with a slightly thicker perimeter.
- - Cover the pizza dough with a tea towel and let it rise for about 30 minutes.
- - Preheat the oven as high as it will go, at least 500°F.
- - Spread half of the tomato sauce on each dough, leaving ½ inch border; smooth it using the back of a spoon.
- - Top with the mozzarella and put it into the oven.
- - Bake until the crust is golden and the cheese has melted, the exact time depends on how high the oven temperature goes, around 15-20 minutes.
- - Remove the pizza from the oven, top it with the basil leaves and put a little additional extra virgin olive oil.