Good old margherita.

I use the “pizzeria” flour from the company Caputo.

1kg Flour

600ml cold Water

40g salt

1/4 cube of yeast (or the equivalent in dry yeast, sometimes I use a whole packet)

Pre-Dough

I mix the cold water, salt and yeast and add half the flour (the half is super important)

Then I put a lid or wet towel on it and let it sit for at least 30 minutes (but optimally longer).

You should be able to see that pre-dough do produce get bubbly and produce CO2.

Dough

Then mix the rest of the flour in and knead that thing. Let it sit in the fridge for a day and then make 6 small balls out of the big one and put them into containers and into the fridge.

Oven

Its all about heat.

I use a G3 Ferrari pizza oven. They claim to do 400C (I think it’s less) and can be had for like 60-70 €/$ and there are similar ovens from different brands.

My dream electric oven would be a used professional small oven that goes to 480C. I’ve seen them for 200-400 €

If you’re using a regular kitchen oven get a pizza stone for nice results. An outdoor grill also works well with a stone.

  • @misophistEnglish
    3•1 year ago

    Margherita pizza is best with the absolute freshest mozzarella you can find. This often comes in big wet blob form and is much easier to slice into circles rather than grate. It won’t make the finished product any more or less of a Margherita pizza if it’s grated or chopped and spread more evenly if that’s your preference, but I kinda like the variation in bites you get with this configuration.