Metric:
1kg Flour
600ml Warm Water
( Lukewarm Warm )
30gr Salt
15gr Yeast
400gr Cherry Tomatoes
400gr Mozzarella
200gr Passata
( Recipe Here )
120ml Olive oil
24 Basil Leaves
Salt
Optional:
Some Parmesan Cheese
Pizza Margherita with Cherry Tomatoes ( Traditional Neapolitan Pizza Recipe ) Recipe
Recipes > Italian Recipes > Italian Pizza Recipes
TRADITIONAL ITALIAN RECIPE: The other day, I was looking at the overload of Tomatoes that I have harvested this year. But I realized that I literally done everything with my Cherry Tomatoes. I looked in my refrigerator, and i had nothing new to cook them with. So I was left holding a bowl of fresh Tomatoes that needed to get used up.
Coincidentally, I also had a round of yeasted Dough in my refrigerator from a batch of recipe testing and experimental leftovers that i never used.
So I took everything out and decided to go for a classic!
For this recipe you really don't need to roast, toast, fry or sautee anything! Just use the Cherry plain! Do not overdo! Basically, you just take some Tomatoes, toss them in a splash of Olive Oil, add some Herbs if you like and that's it!
Normally if you use Basil you don't need anything else. Use only one Herb at the time.
The baking time for the Tomatoes will vary, depending on the Tomatoes you use. Just cook them until they give up most of their juices, which softens them nicely and concentrates their flavor. I used small Cherry Tomatoes, around half the size of a ping-pong ball, but you can use bigger Cherry Tomatoes.
You can even half cook the Pizza, take it out, add the Cherry Tomatoes half way and slide the Pizza back in the oven. Totally up to you.
If you know how to use your oven properly and which parts are the hottest, just fill up a tray with some bread slices and see which slice cooks less or more. In this way you'll have a map of your Oven.
Generally speaking, the lower part of the oven is the hottest and makes the crispiest crust, but fancier ovens have elements on top. Still, I think closer to the bottom works well in those ovens, too. Of course, having a Pizza Stone really helps.
Pizza Dough is really easy to make but if you don't feel like making it you can also find fresh (unrolled) Pizza Dough sometimes sold in well-stocked markets. On tip on rolling out yeasted Doughs; they can be really wily once you start rolling and stretching them out, and can start fighting back when working with them. If you roll them out partially, then let them sit for a couple of minutes, they’ll relax enough to be ready to roll some more.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Put the Hot Water in a pan.
02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.
03 - Now, add the Salt.
04 - Gradually add in the Flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.
05 - Knead the dough.
06 - Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble counter or clean table is best ).
07 - Gather the Dough into a pile and begin pressing it together. Press the heels of your hands firmly into the Dough, pushing forward slightly.
08 - Fold the far edge of the Dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
09 - Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
10 - Place on a floured counter and flour the top of the Dough.
11 - Cut the Dough into two round Balls.
12 - Flatten one Ball with your hand until about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Pick up the disk of Dough, and pinch the dough about 1.5cm / 0.5in from the edge. Try and stretch as you pinch, repeat this all around the edge.
When the disk of Dough has been stretched enough to start to be floppy, proceed to tossing.
14 - Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it under the Dough next to your other fist. Carefully move your fists apart stretching the Dough more. Shift your fists ( left towards your face, right away ) so the Dough rotates while stretching.
Make the Pizza Sauce ( Recipe Here )
15 - When the Dough has reached about 20cm / 8in in diameter, you can quickly move your left fist in an arc that goes backwards towards your face. Do this while twisting your right fist forward away from your face. If you give a a little push upwards with your right fist the Dough will spin like a Frisbee. Practice how it feels to balance the force of the fist twists equally. This will keep the Pizza from spinning off into the corner ( or worse ).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid tearing. But if tearing just start over and do the spinning process over again.
16 - Spread over the Tomato Sauce, the Basil the Cherry Tomatoes then scatter over the Mozzarella. Season lightly with Salt and maybe some Parmesan Cheese and drizzle with Olive Oil.
17 - Bake in a preheated oven at 230C / 450F ( gas mark 8 ) for 10-15 minutes until the Pizza is crispy and golden round the edges and the Cheese has melted and is just beginning to brown.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
