Rejoice, it’s National Pizza Day.
Treat yourself to a home delivery, go out, or even better – make one yourself.
The humble margherita is a classic that’s often overlooked by options with fancier toppings, but it’s the essence in many ways of good Italian cooking: simple, well-matched flavours, and all about balance.
You can’t get to Italy today most likely for the freshest and most authentic of bakes, but you can have a good crack at a recipe by London’s finest, Big Mamma.
They’re the company that own Gloria, Ave Mario and Popolare – three Italian eateries that are constantly booked up across the capital, in case you didn’t know.
There’s no need to worry if you can’t get a table, because they’re shared how they make their city-famous Neapolitan ‘Mammargherita’ Pizza.
Here’s how to do it.
Neapolitan ‘Mammargherita’ Pizza
For two pizzas.
Ingredients
- 2 San Marzano tomato sauce, peeled (approx. 180 g)
- 255g mozzarella di bufala or other mozzarella cheese
- 250 g Pizza Dough (see below)
- Drizzle of olive oil
- 40g grated parmagiano
- 4-6 basil leaves
- Salt
Preparation time: 10 minutes
Cooking time: 10 minutes
Method
If you’re feeling brave enough to make the based yourself, there’s a recipe for that too.
Neapolitan Pizza Dough
2 pizzas
Ingredients
- 5 g/1⁄8 oz (13⁄4 teaspoons) fresh yeast or 1 teaspoon fast-action dried (active dry) yeast
- 250 g/9 oz (2 cups) soft (pastry) flour, such as Italian type ‘00’
- 1 generous tablespoon olive oil
- 3 teaspoons fine salt
Preparation time: 25 minutes
Rising time: 8 hours
Method
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