Margherita Pizza by Walter Bisoffie
8 servings
50 minutes
Walter Bisoffie, the chef of the St. Petersburg restaurant Goose Goose, presented his recipe for the famous Margherita pizza, which was first prepared in Naples at the end of the 19th century. "Margherita" was named after the wife of the Italian King Umberto I. According to Bisoffie, country cuisine is the basis of modern Italian cooking. Its dishes contain the love and care that Italian housewives have been putting into recipes from simple and inexpensive products for many years. According to Bisoffie's recipe, you can make a fluffy pizza even without a rolling pin. The main thing is to choose good ingredients: pelati tomatoes, semola flour - from durum wheat, and dense, moist mozzarella, so that the cheese, like in the movies, spreads over the entire surface of the pizza .
1
Sift the flour. In a separate container, dissolve the yeast and sugar in water, mix well, add 1 tsp of olive oil, and mix again. Set aside to let the yeast 'rise'.
- Wheat flour: 500 g
- Fresh yeast: 10 g
- Sugar: 10 g
- Water: 300 ml
- Olive oil: 100 ml
2
Pour the yeast mixture into the flour, add a pinch of sea salt, and mix everything with a blender. Take out the dough and knead it on the table (this will enrich it with oxygen). Then shape the dough into a ball, wrap it in plastic wrap, and place it in a warm spot for an hour.
- Wheat flour: 500 g
- Water: 300 ml
- Salt: pinch
3
In a separate bowl, place the tomatoes and blend them with an immersion blender, add basil leaves, pour in 1 tsp of olive oil, season with salt and pepper, and mix everything thoroughly.
- Pelati (whole peeled tomatoes): 100 g
- Basil: 30 g
- Olive oil: 100 ml
- Salt: pinch
4
Chop the mozzarella cheese separately into small pieces.
- Pizza mozzarella (low-moisture): 100 g
5
When the dough has 'risen', roll it out carefully. Sprinkle the baking sheet or pizza stone with semolina. Spread the tomato mixture on the dough, then top with mozzarella.
- Semola (durum wheat semolina flour): 100 g
- Pelati (whole peeled tomatoes): 100 g
- Pizza mozzarella (low-moisture): 100 g
6
Place the pizza in the oven for ten minutes at 250 degrees. At the end, sprinkle with grated parmesan, garnish with basil leaves, and drizzle with a little olive oil.
- Parmesan (Parmigiano Reggiano): 70 g
- Basil: 30 g
- Olive oil: 100 ml
