PIZZA MARGHERITA WITH TRADITIONAL NEAPOLITAN DOUGH

Credits: Alessandra Farinelli

Method

Pour the water (at 8-12°C) in a round soup tureen, mix in the sea salt, then mix in the brewer’s yeast and 30% of the flour you expect to use. Start to knead the mixture and slowly add the rest of the flour until it reaches the desired texture, called the ‘dough point’. It should take about 20 minutes, working until you obtain a single compact mass. The dough shouldn’t be sticky, but smooth to the touch, soft and supple. Cover the dough with a damp cloth, leaving it in the soup tureen, and let rise. After approximately 6 hours, divide into about 10 portions rolled into balls, each one weighing 230-250g. Let rise for other 6 hours at 22-25°C. 

Crust

Knead out the dough according to the traditional Neapolitan method, by applying pressure with your fingertips and pushing the air outwards to create the pizza crust, rotating with both hands.