Left Continue shopping
Your Order

You have no items in your cart

You might like
Product
$10.00
Add to cart
Pizza Margherita

Pizza Margherita

The invention of Pizza Margherita dates to 1889 and a Neapolitan pizza maker named Raffaele Esposito who wanted to honor the visit to Naples by Queen Margherita of Savoy and her husband, King Umberto I. The ingredients were to represent the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).

Ingredients for the dough:

​Flour: 500 gr
Brewer’s yeast: 30 gr
Fondo Gionino Extra Virgin Olive Oil: q.b.
Sale: q.b.

Ingredients for the sauce:

​Mozzarella: 400 gr
Tomato sauce: 300 gr
Fondo Gionino Extra Virgin Olive Oil: q.b.
Basil: 4 leaves

​Preparation:

​Step 1

Dissolve the yeast in warm water, then add a pinch of salt to the water. Prepare a small volcano with the flour, then pour the water with the yeast in the center of the volcano. Add a drizzle of Fondo Gionino Extra Virgin Olive Oil and begin to knead it all: the result will be a compact and elastic paste.

​Step 2

Make a small ball with the dough and let rest for about 2 hours in a container under a warm towel in a warm place. When the dough has doubled in size, continue to prepare the pizza Margherita. With a rolling pin, roll out the dough until it becomes thick, about 1 cm.

Step 3

Grease the bottom of the pan with Fondo Gionino Extra Virgin Olive Oil over the dough and arrange.

Spread the tomato sauce on the pizza.

Add the mozzarella, cut into small dice up to cover the entire surface of the pizza.

Finally, add a pinch of salt and a drizzle of Fondo Gionino Extra Virgin Olive Oil, raw.

Bake pizza in preheated oven at 200 degrees for 20 minutes.

​Step 4

When cooked, add the basil leaves.

​Buon appetito!