ItalianNeapolitan
Pizza Margherita
by Cucina con Ruben · 548K subscribers on YouTube
Classic Neapolitan-style pizza margherita with a long-fermented dough, simple tomato and mozzarella topping.
- Difficulty
- medium
Ingredients
6 items- Flourblend of double zero flour with 10% type 1 flour
- 3 gFresh Yeast
- 650 gWater
- Olive Oiladded while kneading
- Saltto taste
- Mozzarelladrained and sliced
Method
- Mix the flour blend (double zero flour with 10% type 1 flour) with fresh yeast and water. Add olive oil and salt.
- Knead the dough well for about 10 minutes.
- Knead again for a few minutes.
- Shape the dough into a ball, cover with plastic wrap, and refrigerate for 12 hours.
- Remove from the fridge, place in a container, cover, and let rise at room temperature until doubled in volume.
- Stretch the dough into a pizza shape and top with mozzarella.
- Bake the pizza until golden and cooked through.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
