Pizza Margherita

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Pizza dough:

  • 4 cups of flour
  • ½ cup of extra virgin olive oil
  • 2 yeast sachets
  • 1 ½ cup of lukewarm water
  • 2 t.s sugar
  • 1 t.s salt

Topping:

  • 1 Barilla napoletana sauce
  • 250 gr mozzarella di bufalla
  • Extra virgin olive oil
  • Salt

Cooking instructions:

We mix the yeast sachets with the sugar in a bowl, add ½ cup of lukewarm water and leave it for 5 minutes. We add the flour, salt, remaining water, ¼ cup of Olive and kneed well until the dough doesn’t stick in our hands (we add flour if needed).
We put the remaining olive oil, cover the bowl with a towel and leave it for one hour in a warm place. We kneed well again separate the dough in 2 pieces and cover the bowl again with the towel for 30 more minutes.

The wine is a Villa di Monte Chianti
Recipe and wine selection by Manolis Karazeris

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