Pizza Margherita

Pizza Dough
220g water
15g honey
20g fresh yeast
420g bread flour
30g EVO
1 tsp salt

300g buffalo mozzarella
400g canned diced tomatoes or crushed tomatoes
A pinch of salt
40g EVO (20+20)
10-15 basil leaves
  • Put water in TM Bowl and warm it for 1 minute at 37ºC on Speed 1.
  • Add honey and yeast. Mix for 10 seconds on Speed 4.
  • Sift in flour. Add EVO and salt. Knead for 2-3 minutes.
  • Put pizza dough in a slightly oiled large bowl, cover with plastic film and let it rise for 2 hours
  • Chop mozzarella for 5 seconds on Speed 5. Put it in steaming basket (using it as a drainer) and let it drain for 10 minutes
  • Roll out dough around 5mm thick. Cover oven tray with baking paper and oil a little.
  • Put pizza dough in the tray. Rise slightly the sides of pizza dough with your hands.
  • Spread tomatoes and mozzarella on the top. Sprinkle with a bit of salt and drizzle with 20g of EVO
  • Put the remaining 20g of EVO in a small bowl together with roughly hand-chopped basil leaves
  • Bake your pizza in preheated oven at 220°C for 20 minutes
  • After 20 minutes, take it out of the oven, spread basil leaves on the top, drizzle EVO and put it back in the oven to bake 5 more minutes.
  • Serve warm

Buon Appetito

It is adapted from Io e il mio Bimby with a few modifications

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