How to Make Pizza Margherita at Home

Here I’m presenting you a quick way of making the Pizza Margherita, known as the original Pizza Napoletana. It’s a way of making it quick and simple with things you mostly already have in the kitchen, especially if you are usually cooking at home. One thing I didn’t added was the basil, because my little one doesn’t like it.


DOUGH INGREDIENTS

  • 400 g White Flour
  • 230 g Water
  • 13 g Salt
  • 3 g Yeast
  • 15 g Olive Oil

TOPPING INGREDIENTS

  • 400 g Mozzarella Cheese
  • 400 g Tomatoes Pulp
  • Salt To Taste
  • Oregano To Taste
  • A Few Leafs Of Basil
  • Some Wheat

Preparing the dough

I start by mixing the salt and the white flour together. The flour I like using it has 9.5 % proteins. You can do this by hand, but if you have a mixer then it’s a lot easier. Im using Artisan From KitchenAid. In a separate container, in the warm water add the sugar, the yeast and the olive oil. Mix them well until they dizolve in the water. Start mixing the flour and slowly add the liquid mix we just prepared. Mix the dough well until it looks ready.

Remove the dough from the mixing bowl and give it a spherical shape. Cover it and let it grow for about 15 min. Depending on the size of the pizzas, the next step is to split it in smaller portions. From this dough I usually make four pizzas. Let the portioned dough grow until it will double in size. In a warmer room usually it takes four hours, but the best results are after five – six hours.

Preparing the topping

First let’s start with the mozzarella cheese. We will take it and slice it in small slices. Then we will put it in a strainer and let all the liquid drain out. I will not go traditional and prepare the tomato sauce entirely, we are trying to make this the simple way. For this reason I’m using canned tomato pulp. Add the oregano and the salt depending on your taste, and mix them well together. If you want to go closer to the original recipe, you can drop in a few basil leaves in the sauce as well.

Making the pizza

Put some of the wheat on the table so the dough won’t stick to it. Take one portion of the grown dough and shape it into a pizza. Place it on the wooden tray that will later help you place the pizza in the oven. Start adding on top the tomato sauce we prepared earlier, and on top the mozzarella cheese. If you like you can also add a few leafs of basil on top. I didn’t added any simply because my little one doesn’t like the taste. Now just place it in the oven and let it cook until it has a brownish color and the cheese has melted entirely.

The oven should be pre-heated at 250°C. For the best results and for a nice crispy pizza, I’m using a refractare stone inside the oven. I’m placing the pizza straight on the stone and the results are almost as you would use a traditional fire heated bricks oven. Don’t let the pizza cook way too much either as the dough will become way too crispy and that’s not pleasant at all. As soon as it starts getting the brownish color the pizza should be ready. Usually after you make a few you can tell very easily when it’s ready as well.

Buon Appetito !

Thank you for watching, reading and visiting my blog. I will wait for you to come visit again !

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Andreea M. Zaharcu

Founder at museta.ro

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