Discover the beautiful simplicity of the classic signature pizza from Italian pizza maestro Ciro Salvo from 50 Kalò.
Ingredients
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 pizza from Italian pizza maestro Ciro Salvo from 50 Kalò. Learn how to make this classic signature pizza from Italy's leading pizza maestro.
Method
01.
To Make the Pizza Dough:
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.
02.
To Make the Pizza Topping:
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 degrees C
Once the pizza is ready, add a drizzle of extra virgin olive oil and a basil leaf to scent your Margherita pizza.
