Pizza Margarita

Pizza Margherita was born essentially thanks to the whim of the wife of the Italian king Umberto I, Margaret of Savoy. Once during a tour of the country, the couple stopped in Naples, and a lady asked to cook her a traditional dish of this region. That is, pizza, which formed the basis of the menu of the Neapolitans, who were not too rich at that time. The subjects were at a loss (how can you treat the monarchs with food for the poor!) And invited the famous pizza maker Rafaelle Esposito in the hope that he would come up with something. And the master justified the trust! The chef prepared as many as three pizzas, which were served on the royal table. One of them, the filling of which consisted of tomato sauce, basil and mozzarella and resembled the colors of the Italian flag, was especially liked by the queen. She ordered to cook such a dish in the future

Ingredients

• mozzarella - 500 g
• basil - 4 sprigs
• olive oil - 2 tbsp. l.
• large garlic - 1 clove
• olive oil - 1 tbsp. l.
• tomatoes - 1.5 kg
• basil - 4 sprigs
• tomato paste - 2 tbsp l.
• salt, freshly ground pepper - to taste
• semolina flour (very fine semolina) - 200 g
• wheat flour - 800 g + a little for rolling
• salt - on the tip of a knife
• dry yeast - 10 g (1 sachet)
• sugar - 1 tbsp. l.
• drinking water - 650 ml
• olive oil - 4 tablespoons l.

Directions

1. Make pizza dough margarita. To do this, sift both types of flour and salt through a fine sieve into a large bowl with a slide. Make a depression on top to form a "well".
2. Pizza Margarita, cover yeast and sugar with water
3. Pour dry yeast and sugar into a small bowl. Cover with warm water and stir gently with a spoon. Leave it on for 15-20 minutes for the dry yeast to activate.
4. Pizza Margarita, pour the mixture into the flour
5. Pour the resulting mixture into the "well". Add olive oil and knead the Margarita pizza dough thoroughly. Sprinkle it with flour and leave in a warm place for 1 hour.
6. Pizza Margarita, leave the dough under the towel
7. Put the matching pizza dough on a work table, dusty with flour, and knead thoroughly, stretching, twisting and beating. Form a ball out of it and leave it under the towel for another 15 minutes.
8. Pizza Margarita, saute the garlic
9. Make Margarita Pizza Sauce. Peel and crush the garlic with the flat side of a knife. Heat oil in a large skillet. Add the garlic and fry until golden brown, then remove.
10. Pizza Margarita, rub the tomatoes through a sieve
11. Cut the tomatoes for the pizza sauce into halves. Place them in the frying pan where the garlic was fried and, pressing down with a spoon, simmer over medium heat for about 10 minutes. Tear off the leaves from the basil sprigs. Add them to the tomatoes along with the tomato paste and stir. Simmer over low heat until the sauce is reduced by a third. Remove from heat, rub through a sieve. Season with salt and pepper.
12. Pizza Margarita, roll out the dough
13. Divide the pizza dough into 6 pieces. Roll each on a flour-dusted table into a thin cake about 30 cm in diameter.
14. Pizza Margarita, bake the base for 5 minutes
15. For the pizza filling, cut the mozzarella into thin slices. Heat the oven to 250 ° C. Place the pizza bases on baking trays lined with baking paper and bake for 5 minutes.
16. Pizza Margarita, brush the base with tomato sauce
17. Brush the baked bases with the previously prepared tomato sauce, spread the mozzarella on top and bake for about 5 minutes. Sprinkle with basil leaves, drizzle with olive oil and serve.