Traditional Neapolitan Margarita Pizza Recipe
Food | 2nd August 2018
Fun Fact: During Queen Margherita travels in 1889, right after the unification of Italy, she visited Naples and noticed that many people were eating a large flatbread. Curious, she ordered her guards to bring her some to try. The Queen loved it so much, that she asked the most famous pizzaiolo Raffaele Esposito to bake a selection of pizzas for her pleasure. Raffaele decided to make an extraordinary pizza just for her using fresh green basil, white mozzarella and red tomatoes to represent the colours of the Italian flag. He then named it Pizza Margherita, as a tribute to the Queen.
What You’ll Need (Serves 10)
- 2kg Of Flour
- 2gr Of Dry Yeast
- 65gr Of Musgrave Smartbuy Salt
- 1.2kg Of Water
- 1 tin of La Paesana Peeled Tomatoes
- 1kg of fresh Mozzarella
- 40gr Of Seasonal Fare Fresh Basil
- 60ml Of Musgrave Excellence Extra Virgin Olive Oil
Creating The Dish:
In a large bowl, dissolve the yeast in the water.
Add in a little flour, and start mixing by hands.
Add in the salt, and mix thoroughly.
Add in the remaining of the flour gradually, until the dough reaches smooth and very extensible texture.
Cover with a wet cloth, and leave to rise for 2 hours. The dough needs to double in size.
Divide the dough into individual 250gr ball-shaped dough balls and set aside in a container.
Leave to rise at room temperature for 6 hours.
Once ready, roll out the dough ball in a 12” diameter round pizza base.
Place the tomato in a bowl and crush lightly using a potato masher or a fork. Do not use a hand blender, as it would mince the seeds and impair the flavour.
Add salt and mix well.
Spread 60 to 80gr of the tomato sauce on the pizza base using a spoon. Do not put any more as the pizza base will go soggy.
Cut the mozzarella cheese in julienne, and spread 80 to 100gr evenly over the tomato sauce.
Add a few basil leaves and drizzle a little extra virgin olive oil.
Cook in a wood fired Pizza oven at 450” for 90 seconds maximum.
Use your hands and enjoy the Best of Bella Napoli.