Classic margarita pizza
Classic Margarita pizza recipe from the chef-pizzaiolo of Probka restaurant. Long and according to all the rules.
Ingredients
| coarse flour 1 kg |
| water 600 ml |
| dry yeast 8 g |
| flour 800 g |
| rice flour 200 g |
| water 1 liter |
| salt 50 g |
| olive oil 40 ml |
| tomato paste 100 g |
| mozzarella 80 g |
| basil a few leaves |
| olive oil 5 ml |
Instructions
Step 1
The pizza dough is prepared in two steps. First, mix coarse flour (1 kg), dry yeast and water (600 ml). Knead the dough and leave it for 18 hours at a temperature of about 16 degrees Celsius. Take the dough out and add the plain flour, rice flour, another liter of water, salt, olive oil and leave for 90 minutes at 26 degrees.
Step 2
Divide the dough into equal parts, leave to rest for 6 hours and then start stretching (not rolling) the dough to give it a rounded shape. Preheat the oven to 270 degrees. Bake the base for 5 minutes.
Step 3
Take it out, spread the base with tomato paste, put on top the sliced mozzarella, a few basil leaves and add a little olive oil.
