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How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef


 


How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef


Valid Pizza Margherita is the outright QUEEN of pizza's – sensitive yet rich and flavourful; the first formula utilizes a Neapolitan base and is finished off with 4 quality fixings. This scene of my Pizza Masterclass will show you how to make an exemplary pizza Margherita because of Lucio who was brought up in the origin of this show-stopper, Naples, Italy – who began making pizzas nearly before he could talk! 

On account of Le 5 Stagioni, Lucio made (and ate up) an exemplary pizza Margherita, known well for the tones it is embellished with, equivalent to those on the Italian banner… watch this Margherita pizza video and reproduce the true form of the most famous pizza at any point made.


Fixings: 

  • 1kg/4.25 cups Le 5 Stagioni Pizza Napoletana Flour 
  • 600ml/2.5 cups water (room temperature) 
  • 2g/0.03oz new yeast 
  • 30g/2 tablespoons ocean salt 
  • 1 x tin (400 grams - 14 oz) San Marzano Tomatoes 
  • New Basil 
  • Modest bunch pecorino romano cheddar 
  • 100g/3.53oz Fior di latte Mozzarella 
  • Salt 
  • Additional virgin olive oil 

Technique: 

Stage ONE: HOW TO MAKE THE NEAPOLITAN PIZZA DOUGH FOR CLASSIC PIZZA MARGHERITA 

1. Exemplary Margherita Pizza begins with a credible Napoletana pizza base. 

2. Empty 600ml water into your blending bowl and break down the ocean salt by blending it in with your hands. 

3. Add 100g/3.53oz of flour to the water and blend utilizing your hands. 

4. When the flour has disintegrated, add the new yeast, separating it into the water once more, until it vanishes! 

5. At this stage, add the flour slowly, blending as you go, and when your mixture is thicker and begins to frame, move it onto your seat (remember to fix the seat with flour first!) 

6. Rub the overabundance tacky mixture from your hands, allowing it to drop in with the general mish-mash, and ply it through the batter. 

7. To massage, press forward, and overlap back, rehashing this interaction and working the batter until you get a delicate and versatile consistency. 

8. When you are content with the mixture, cover it and pass on it to rest for 18hr at room temperature. 

9. After this time, make pizza balls that weigh 270g/9.05o. Put them into a plate then, at that point cover them as well and leave to demonstrate for another 4-6hr. 

Stage TWO: STRETCHING THE CLASSIC PIZZA MARGHERITA BASE 

10. Spread some flour over the highest point of your board. 

11. Get one of the balls out from the plate utilizing a modest quantity of flour on the sides to keep it from adhering – to your hands and the plate – and place it on the seat. 

12. This mixture is exceptionally versatile and will extend without any problem. Begin to make the round base by working your fingertips from the base as far as possible up, making a point to leave a 1cm edge all around the edges. 

13. Flip around the pizza and rehash the cycle. This pushes all the air to the base and into the hull. 

14. Rehash this – tenderly – twice on each side, then, at that point lift the base, flip it into one hand and onto the seat, assisting it with extending further and structure a circle

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