PIZZA MARGHERITA
The secret of a good pizza, try to remember, is in the simplicity of a well leavened dough, prepared and well cooked as well as of good quality . These rules, by themselves, give maximum attention to the pizza, which , steaming and fragrant, is baked with grace and skill.
Ingredients:
1 litre of water
2 kg of flour
20 g of fresh yest (7 of the dry)
50g of sea salt
Of course quantities may be increased or decreased as needed, as well as the yeast is decreased when the ambient temperature is above 23- 25° C (e.g. in Summer) .
A dough according to the recipe would produce 3.070 Kg of prepared meals , sufficient to prepare 4 trays of a home hoven.
One of the key elements for pizza is tomato. Prepare the sauce with chopped tomatoes seasoned with olive oil , salt and basil ( or oregano if you prefer ). Let it get a bit dense , turn off the heat and let it cool. You can also use fresh tomato: just choose and clean 3- 4 ripe tomatoes and cut them into slices.
After the dough has leavened , stretch it out on a tray and give a round shape to it; then cover it generously with mozzarella, tomato and a pinch of salt.
Mozzarella is one of the major Italian specialities in the preparation of pizza . There are different
types of mozzarella .The most used are buffalo mozzarella and mozzarella “fior di latte”.
A curious fact : the green of the basil, the red of the tomato sauce, and the white of the mozzarella make the pizza have a color composition comparable to the Italian flag.