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Hi! I'm Gino Sorbillo, our family history about the Neapolitan pizza is one century old
today I'll show you how to make the traditional pizza Margherita
Now let's start with the first step of dough making
the first thing to do is pouring the water inside the pasta-maker
after pouring the water, we add the fresh brewer's yeast
and we let it melt with the help of our hands
then we add some natural yeast
almost 200gr
and we let it melt with the help of a wood spoon or our hands
we add some flour, almost a couple of kilos
and straight after we add some salt
we have already prepared 320gr of salt
we gradually add the rest of the flour
and we stop it once we have reached the famous "point of dough"
What shall we do now? Once the dough is well firm
we start to cut it in portions
The second step is the pizza rolling out and stuffing
let's place our fingers within the pizza edge
in order to avoid its swelling during baking
Let's take the tomato, in this case the San Marzano kind as well
let's stuff the central part
let's put some fresh daily basil
and some fresh daily fiordilatte cheese cut in slices or in small cubes
with the help of two fingers behind the pizza, let's place it on the peel
The third step is the pizza baking in the traditional wood oven
the artisanal pizza cannot be shaped perfectly
the traditional Neapolitan pizza is not perfectly round
if a pizza is perfectly round is not a traditional one