If you have had it at the restaurant, you know the deal. Its got wow and pow factor. We pestered the team to bring their recipe to you:
Pizza dough ingredients (makes 6) –
- 1kg flour (00 260 W) – Luigi recommends Caputo blue flour but any good quality 00 flour works. 00 is ideal for pizza dough for two reasons: one, its finely ground, and two, it has a lower gluten content than most flours.
- 700ml water – try to make sure the water temp is cool, around 18-20 degrees works best.
- 25g salt
- 4g of fresh yeast
Method (start 24-hours ahead) –
Making dough by machine / dough mixer –
- Place flour in the mixer and crumble the yeast on top. Mix for 2 mins at speed setting 1 – this allows the flour to oxygenate.
- Slowly add the water to the mix and place on a higher speed setting (3 or 4).
- When the water is absorbed, add the salt, and continue to mix the dough until smooth – be careful to not make the dough hot. This whole process in a dough mixer should take roughly 20 mins.
Making dough by hand –
- Place water in a big mixing bowl and crumble/melt in the yeast using your fingertips to warm as you go.
- Add roughly half of the flour into the water and yeast mixture, folding it in with a wooden spoon. Once dough is solid enough, use your hands to continue mixing.
- Continue to add the remaining flour, mixing it in by picking the dough up from the corners and placing the flour into the middle of the dough, folding it like a napkin until smooth. This process by hand will take longer (than by machine) for the dough to become smooth.
Dough maturing process –
- Once the flour has been folded either by hand or machine and dough is smooth, place the dough in a plastic container (medium size) for two hours sealed with lid.
- After 2 hours, put the container with the dough in the fridge for maturation for a further 14-16 hours (or overnight). This process is ESPECIALLY important for the digestibility of the pizza (following the right processes for dough maturation makes the pizza lighter and easy to digest!).
- After allotted time has passed, remove the dough from the fridge and allow to sit at room temperature for 1-hour.
- After dough has had time to settle, with the help of a kitchen scale split the dough into 260g sized balls (fold the dough from the corner to the middle until a ball shape is made). You should be able to get roughly 6 balls out of dough mixture.
- Place dough balls onto a tray and cover well to let the dough grow / double in size – this should roughly take 6-7 hours depending on temp. of the room.
Margarita pizza topping ingredients (for 6) –
- 800g of Tomato Pelati (peeled whole tomatoes)
- 10-12 grams of salt
- Fresh basil
- Grated parmesan
- Fresh Fior di latte or mozzarella
- Extra virgin olive oil
Method for sauce and cooking pizza (at home) –
- Place whole peeled tomatoes in a bowl and break apart with your hands. Season with salt and 1 basil leaf, mix will with a spoon and put aside.
- Cut the Fior di latte or mozzarella into small cubes and put aside.
Turn the grill oven to max. temperature, you will a non-stick crepe pan 28cm (with a metal handle) and a transparent lid (bell shape) that fits the pan for next steps.
- Place the pan on a stove at moderate heat, keeping the grill oven at max. temperature. Take 1 ball of pizza dough and with a spatula and the help of a bit of extra flour, make a round disk pushing down with your finger tips from the centre of the ball to the corner (but without touching the corner), turn it a bit around and repeat a few times until the disk is big enough to fit in the pan – make sure to leave space around the edges for a crust.
- Put your base in the pan and with a spoon add the tomato sauce (leave the edges untouched). Top with the For di latte or mozzarella, parmesan and extra virgin olive oil
- Cover pan with the lid and let it cook for roughly 2 mins (until the bottom of the base is nice and cooked) – check the base as this can quickly burn if the stove is too high!
- Place the whole pan inside the oven, keeping it very close to the grill and will cook it for a further 1 ½ mins.
- Top with extra basil.
Just get a chair, a glass of pinot grigio or an Italian Beer and Salute!
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