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Hi, my name's Pasqualino Rossi
we are in Alvignano, near Caserta, in my pizzeria "Elite Rossi"
and now I'm going to make a Margherita with mother yeast
This is the first step: let's make the dough, with one liter of water...
Put 35 gr of salt in the water
then add the mother yeast
Let's use a starter that could be grape juice, honey or something sweet that makes the fermentation with water to start
then add some flour and start to work slowly it in this way
because the dough requires two kinds of rising: the chemical one, produced by the yeast put inside
and the mechanical one
that I'm just doing now with my hands or that could be done with the pasta maker
in order to blow some air inside
and to get finally a smooth dough that must rise
and then we can taste an excellent pizza!
This is the second step, where we cut the dough
Now, let's proceed with cutting the loaves
for a second rising.
You can already see the first bubbles
that is the mechanical rising, thanks to our manual process of kneading
Now the dough starts slowly to rise
Here we can see the mechanical rising
just because we have blown some air inside
and so we can notice all those small holes and a good texture
After cutting, let's rise the loaves on a wood board
in order to let it absorb some moisture
and after a couple of hours we'll have, I would say, a perfect dough
This is the third step: pizza stuffing and baking
After six hours rising here the dough we have worked before
I'm going to spread it out
Let's stuff it with San Marzano "Antico di Napoli" tomatoes
fiordilatte with buffalo milk produced in Alvignano, near Caserta
some fresh basil
Some extra *** olive oil made in Italy
Gosh! It tastes so good!