We all tirelessly search for a place where we can eat the perfect pizza without having to go all the way to Italy. To ensure that you have the best quality pizza in front of you, it is best to knead it yourself. The recipe of the famous Italian pizza master delighted everyone!
With the recipe revealed by the famous Italian pizza master Michele Leo, none of your attempts will be a failure!
See the recipe for Cherry Tomato Pizza Margherita, here >>>
"The key is in choosing good materials. When you have so few ingredients – water, flour, salt and yeast – it's clear that they have to be of good quality and that you have to be patient while the dough rises. The more gluten-rich the flour, the longer it takes to rise. The dough should rise for at least eight to ten hours, because this way the pizza becomes more digestible, especially for those people who suffer from intolerance to yeast", says Leo.
ingredients:
For the dough:
- 4 cups of water
- 1 ½ teaspoons of dry yeast (+a little sugar)
- 1,5 kg of flour
- 2 teaspoons of salt
- Extra virgin olive oil
For the filling:
- 2/3 can of tomato paste
- Extra virgin olive oil
- Mozzarella
- Fresh basil
- So
Knead the dough from all the ingredients in the order they are listed, keeping in mind that the amount of flour can change depending on how it behaves during mixing. When you knead the dough, you need to let it rest for at least eight to ten hours.
An hour before baking, prepare the trays and put them to heat together with the oven at 220 - 250 degrees Celsius.
Then measure the dimensions of the tray and use the following formula: multiply the dimensions of the sides of the tray and divide the resulting number by two, in order to get the exact weight of the dough per pizza.
This means that if you have a 50x30 cm tray, the ideal dough weight for it is 750g (50 x 30 = 1500:2 = 750)
Roll out the dough on the counter and remove the excess flour. Transfer it to a tray that you have previously coated with olive oil or on which you have placed baking paper.
Add chopped tomatoes and salt and drizzle with a little olive oil. Bake on the lowest shelf for about 15 minutes.
Turn the tray about halfway through baking, as fan ovens usually do not bake evenly.
When the base is ready, add the mozzarella and place it on the rack closest to the top of the oven for a few minutes. Tear off the basil and scatter it over the juicy mozzarella and enjoy your meal.
Pleasant!
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