White flour: 800g
Still water: 0.5l
Brewer’s yeast: 1-2g
Salt: 20g
Tomatoes: 1 tin, organic
Mozzarella cheese: 100g, fior di latte
Basil: 1-2
Parmigiano cheese: to taste
Discover the beautiful simplicity of the classic signature Margherita from Italian pizza maestro Ciro Salvo from 50 Kalò
Melt the brewer's yeast in the water.
Pour in 600 grams of flour and mix with a large spoon.
Add 20 grams of salt.
Continue kneading vigorously with your hands, adding the remaining flour in 2-3 goes.
When the dough is smooth and free of lumps, let it rest for 10-15 minutes.
Knock back the dough and re-shape it into a ball and let it sit for 30 minutes.
Divide the dough into 350-gram balls.
Place the balls on an oiled baking tray, cover with clingfilm, then let them rest for 8-12 hours.
Place a ball of dough on a round wheel or baking tray then crush the dough with a slight pressure from the hands until the classic round shape of the pizza is formed.
Spread the tomatoes on the dough, with the help of a spoon, be careful not to let it escape from the edges.
Meanwhile, finely chop and drain the fior di latte mozzarella cheese and sprinkle evenly over the pizza.
Dust with Parmigiano Reggiano DOP.
Bake for 6-8 minutes in an oven at 250-300°C.
Once the pizza is ready, add a drizzle of extra virgin olive oil and a basil leaf to scent your Margherita pizza.
