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My name's Franco Pepe, from Caiazzo near Caserta of pizzeria "Pepe in Grani"
I belong to the third generation of bread-makers and today I'll show you how I make my pizza margherita
This is the first step that is the dough
pour some flour inside the wood bowl
then one liter of water
add some salt
When we feel with our hands that salt is well melted
just add some brewer's yeast
and some more flour little by little
The dough must be worked very well in order to spread moisture evenly
and get the dough dry and firm
The dough must be worked by hand until you reach the so called "point of dough"
now we can stop to work it
The second step is cutting the dough
Let's make some dough loaves of 250 g each
To let the dough rest we have to consider the external temperature, the quantity of yeast put inside and how many hours we want it to rise
The dough can be worked after almost 4 hours
You must feel the dough with your touch
I feel it with my hands
and that makes a good pizza
The third step is the pizza stuffing and its bakery in the wood oven
Let's make a good pizza margherita!
I take a loaf
and with a pressure from the centre outwards
I remove the air generated during rising and I move it towards the edge
I go on working it by my hands.
Then I place it on the peel
I put some San Marzano tomatoes
buffalo mozzarella cheese
and some extra *** olive oil made in Italy
At high temperature it cannot stay long time in the oven
I place some basil on top after it's baking
because I think it doesn't make any sense to put herbs at 450°C in the oven
It tastes good!