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Pizza Margherita

Pizza Margherita

His Majesty the Pizza!

When you think of pizza, you think of Italy, its colors and its perfumes and Margherita pizza is a real tribute to our flag. A dish apparently simple, as a relative of the very common bread, which has conquered the whole world. In ancient times it was called “Crushed Bread” and with the passing of time it was seasoned with various different ingredients. The Marinara pizza was born around 1734 while the classic Margherita was created in honor of the Queen of Italy Margherita di Savoia, in 1889 by the chef Raffaele Esposito. The pizza became exported abroad in 900 with the arrival of Italian immigrants in the United States and spread very soon on all continents.

Now there are no pizzas of infinite types, shapes and flavors but the purists consider the Marinara and Margherita the real pizza.

** Getting home a nice pizza is not impossible if you follow the basic rules A basic rule is that in the kitchen it takes love and passion and who better than children has these qualities? When at my house I say “let’s make pizza” my children immediately put on their aprons and roll up their sleeves. It ‘a moment of joy, beautiful a little messed up maybe but really unique. I mix the ingredients with the children and explain a few things to them, as if the dough “has to do the napping, with the cover and keep warm away from the drafts”. Then it waits with anticipation the leavening, the pasta that magically grows and swells. So we spread it and each decides how to dress it, we bake it and wait for the cooking. Then the party continues on the table, where we eat pizza on the Mickey Mouse dishes of Egan Italy that are really beautiful, colorful and happy as the homemade pizza with my children.

INGREDIENTS

  • 300 GR OF FLOUR 00
  • 200 GR OF MANITOBA FLOUR
  • 8 GR OF YEAST OF FRESH BEER
  • SALT
  • OIL
  • 400 GR OF MOZZARELLINE
  • 200 GR OF MOZZARELLA
  • 500 GR OF TOMATOES
  • BASIL

METHOD

First of all, dissolve the yeast in 300 ml of warm water (no hot otherwise the leavening may be compromised).

In a bowl, mix the two flours and then add the salt, olive oil and water with the melted yeast.

Mix all the ingredients well to obtain a smooth and homogeneous dough. Then cover and let stand for 30 min.

Take the dough now leavened and divide it into two parts, let it rise in a covered bowl for about an hour.

On a floured table roll out the first dough, making a disc of 30-40 cm (depending on the size of your pans). Grease a pan with a little olive oil and transfer your pizza onto it.

Roll out on the surface of the tomato sauce pizza without covering the edges.

Cut the mozzarella into small cubes (I used the kitchen one) and sprinkle half of it on the pizza.

Then cut the tomatoes to distribute them on the pizza, put a little olive oil, a little salt and bake at 230 degrees for about 6 minutes.

Take out your pizza, which is not cooked yet, and add the pieces of whole mozzarella. Return to oven and cook (it will take about 4 minutes)

Take out your hot pizza and lay down on some basil and … enjoy your meal!

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