The Queen Margherita
The most balanced and traditional pizza in the world. This Neapolitan classic combines three of the main ingredients from Campania: cheese, tomatoes and basil. In my recipe, I use the most simple and traditional sauce—no cooking required—, fresh mozzarella and Italian basil with a drizzle of olive oil. Not only that, but I use parmigiano reggiano instead of pecorino to give it a salty touch. You can substitute the Italian basil with any other basil, while the cheese can be substituted for pecorino romano (which is the traditional one in the Neapolitan margherita) or grana padano, giving it more of a sweet touch.
Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved
Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast
Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough
Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise
Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece
Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise
Preheat the pizza oven to <temperature>400<unit>°C</unit></temperature>. If using a regular oven, preheat to the highest temperature
Dice <quantity>90<unit>g</unit></quantity> of fresh mozzarella cheese
Add semolina flour to a clean bench and place the dough on it. Your pizza dough is ready
Open the dough by gently pushing it down and out with your fingers to form a circle
Stretch the dough in the air by rotating it around your fists
Dust a pizza peel with semolina flour and place the dough on it
Spread <quantity>2½<unit>tbsp</unit></quantity> of the tomato sauce on the dough
Top with basil leaves and grated parmesan cheese to taste
Top with the mozzarella cheese and drizzle with extra virgin olive oil to taste
Bake for 6m, turning it every 2m until the edge is crispy and the cheese is melted. If using a regular oven, bake for 10-12m. The queen margherita is ready
Enjoy this royal delight!
I'm here to answer any questions you have about The Queen Margherita. Try me!