There is no doubt: my favorite food is pizza!

Yes I know that this sounds like one of the most classic stereotypes, but, after all, for me it works perfectly, so….I LOVE PIZZA!

In these years and during all my travels I experienced a lot of different concepts of pizza, starting from the different kind of pizza you can find in Italy (yes, we are quite bind to local traditions and everywhere you go in the italica peninsula, sure you find somebody claiming to know the real and original “whateverdish” receipt), but also in all the other countries I visited in the World.

Yes everybody likes pizza, and everywhere you can find it, maybe adapted to local attitude and tastes….

I don’t want to judge the different kinds of dressing I found around the globe, like fruits, mussels, fries, pasta (yes, I saw pasta on the pizza…), but here I want to share with you how I like and how I cook the pizza: the easiest, less is more, the more traditional, directly from Naples, PIZZA MARGHERITA! let’s start!

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Ingredients:
– 200gr of flour 0
– 300gr of flour 00
– 300ml of warm water
– 40gr of olive oil
– 10gr of salt
– 1 sachet of dry yeast
Dressing:
– 1 bottle of tomato sauce
– 1 package of pizza’s mozzarella
– Origan
– Salt
– 3 tea spoons of Oil
– fresh basilic (3-4 leaves)

How to do it:
– Prepare your chicken robot with the dough hook
– In your chicken robot mix the two kind of flour, slowly knead
– In a big glass mix the yeast with the warm water until the yeast is totally dissolved
– Add the salt and dissolve it as well
– Once the water is ready, gently add it to the flours while the robot is slowly kneading
– After a couple of minutes, slowly add the oil to the mixture and continue to knead for at least 5-6 minutes increasing a little bit the speed.
(with my KitchenAid I normally start at 1, I add the oil at 2 and I finish the kneading at 3 for few minutes)
– Once completed, move the mixture to your kitchen table and continue to knead with your hands for a couple of minutes; shape the kneading as a ball
– Move the kneading in a big cup, sprinkled with flour
– Close the cup with kitchen film and let the dough rise for at least 2 hours in the switched off hoven (turn on just the lights)
– After two hours, or when the kneading is doubled, put the dough in the pan and shape it as you wish (I suggest to use baking paper to avoid the dough to stick to the pan)
– In the meantime, switch on the hoven to 250C, not ventilated mode

– Prepare the pizza dressing
– In a cup, spill the tomato sauce
– Add salt and origan as per your taste
– Add the oil and mix all together
– On a separated cutting board, take the mozzarella and cut it in little cubes of 1cm
– Cover the dough, laid in the pan, with the tomato dressing you prepared; do not add the mozzarella yet

– Once the hoven has reached the temperature, bake the pizza for 7 minutes
– After that, move out the pizza, add the mozzarella and bake again for another 7-8 minutes
– Once cooked, just add the basilic on the center of the pizza and serve! (iced beer or Coke are strongly suggested)

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