Updated: Aug 29
This pizza was named after Queen Marguerite of Savoy, prepared for her in 1889 at a party at the Capodimonte Palace in Naples, she was delighted with the colors white, red, green. Follow recipe.
900 g of flour 00
15 g of fresh brewer's yeast
3 teaspoons sea salt
450 ml of water
2 teaspoons sugar
1/2 cup extra virgin olives
500 ml tomato sauce
1 kg – mozzarella
Basil to taste
Salt to taste
Extra virgin olive oil to taste
oregano if you like
Dissolve brewer's yeast in a little warm water, about 10 ml. Add salt to the flour and mix. Pour water into a large bowl, add a little dissolved yeast, oil, and flour, while with the other hand start kneading. Collect the remaining flour with your hands and knead in a circular motion: mixing takes about 15 minutes until the dough reaches the right compactness.
When the dough is ready, make a loaf with your hands and lightly flour it. Cover it with a dry and clean cloth and let the dough rest until it doubles in volume. This can take up to 6 hours, depending on the internal temperature.
To speed up the time, you can put it in the oven that is turned off with the light on. When the dough has risen, knead again and make eight loaves, cover with a cloth and leave to rest until they double in volume.
Meanwhile, prepare the dressing: pour the tomato purée into a bowl and add a salt, cover, and place in the fridge.
Cut the mozzarella into slices or pieces and put it in a colander: that way, it will lose the excess whey.
Now roll out the loaves: to get the shape and consistency of the Neapolitan pizza Margherita, roll it out with your hands: place the whips in the middle of the dough and knead in a circular motion so that the air moves outwards.
The edge or protrusion will be so puffy and soft. Season the pizza with tomato, mozzarella, and basil, put a sheet of parchment paper on the pan, put the pizza in it, and add oil. Bake in a preheated oven at maximum temperature, about 240 C, for 10 minutes.
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.