In breve
The dish in short
- A dough of flour, water, salt and brewer's yeast, opened by hand: no rolling pin, no press.
- A raised, puffy rim all round and a thin, even centre.
- Toppings weighed: tomato, buffalo mozzarella or Mozzarella TSG, basil and a teaspoon of oil.
- The balls rise a second time for 4 to 6 hours at about 25 °C, then are used within 6 hours.
- Baked in a wood-fired oven at about 485 °C on the floor.
Il video, Napoli, Campania
Pizza napoletana Margherita
The video: Neapolitan pizza Margherita
Neapolitan pizza Margherita as the EU's ‘Pizza Napoletana’ TSG (Regulation 97/2010) defines it: a soft disc with a raised rim, easily folded in four, topped with tomato, mozzarella, basil and olive oil. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 14
- Hands-on
- 34 min
- Cooking
- 20 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 16 steps, as in the recipe.
Altri video
