National Pizza Day: How to make the best margherita pizza

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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