MARGERITHA WITH RED WINE 2

This is perhaps one of the most famous and used pizza recipes for making real authentic Pizza Napoletana. It may be one of the easiest to make, but it is truly a complete taste experience of pure and fresh ingredients.

Ingredients

  1. 1 kg Caputo Pizzeria
  2. 600 g water 60% hydration
  3. 30 g salt
  4. 0.7g fresh yeast.
  5. Proving at room temperature
  6. 18-20 hours before use

Topping

  1. San Marzano tomato sauce
  2. Parmesan
  3. Mozzarella made from cow's milk
  4. Extra virgin olive oil
  5. Basil

Baking time:

  1. 60-90 seconds in a pizza oven that maintains 450-500 degrees.
  2. Or 3-5 minutes in a regular oven at 250-300 degrees.

Procedure

  1. Use cold water and flour that has been in the refrigerator overnight or longer.
  2. Add all the water to the baking bowl and add the yeast, flour and salt.
  3. Start the machine on medium low speed and let it run for about 5 minutes, then you can increase the speed slightly.
  4. After 15-20 minutes, the dough should have a temperature between 23-26 degrees, at which point the dough is finished kneading.
  5. Take the dough out, stretch it out and let it rest for about 2 hours on the kitchen counter covered with a damp apron so the dough doesn't get a dry thin layer, which will crack when you make the pizza balls.
  6. When the dough has finished resting, divide it into 250 g pieces and make pizza balls.
  7. Then place the pizza bowls in a proofing box or similar, cover and let the dough rise for 18-20 hours, approximately double in size.

Tomato sauce

This tomato sauce is the most commonly used tomato sauce on Italian pizza, it is easy to make and tastes fresh and good, providing the perfect balance of flavors.

  1. 400g San Marzano tomatoes
  2. 4g Maldon salt

Crush the tomato plums with your hands or mix gently with a blender so that you have a slightly lumpy consistency.