Recipe Tip: Pizza Margherita
Top Recipe by Luigi Barbaro. All ingredients and tips for getting it right. The culinary epitome of Naples! The "Margherita" is a classic among pizzas and was invented in 1889 in honour of Queen Margherita's visit to Naples by the pizza maker Esposito. His Pizzeria called Brandi was founded in 1780 and still exists today.
- 20 gfresh yeast
- 9 tablespoonwater, lukewarm
- tablespoonextra virgin olive oil
- 300 gFlour, plain (ideally type 00)
- 250 g(400g tin) plum tomatoes or passata
- 250 gmozzarella, finely chopped
- 1 tablespoonparmesan cheese, shaved
- 30 mlolive oil
- fresh basil (garnish)
Step 1Dissolve the yeast in 3 tablespoons of lukewarm water and stir in 4 tablespoons of flour. Cover and leave to rest for 30 minutes in a warm place, it will start to form bubbles when the yeast has been activated.
Step 2Place remaining flour on a work surface, add salt and stir in the yeast mixture with a fork. Then add the oil and the remaining water.
Step 3Knead the dough on a floured work surface until it is smooth and elastic. Then place the dough ball in a bowl, cover and leave to rise in a warm place for 2 hours until doubled in size.
Step 4Knead the dough again vigorously, now make round patties. Spread with tomato sauce, top with mozzarella and parmesan and bake for 20 minutes at 200° C on a greased baking tray.
Step 5Finally drizzle with olive oil and garnish with basil leaves.