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Gennaro Contaldo shares his family recipe for a perfect, classic Margherita pizza. This simple guide covers everything from making a soft, elastic dough to achieving a delicious, rustic pizza at home in your own oven.
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Activate yeast in warm water, then mix with flour and salt to form a dough. → Knead the dough until smooth, divide into four balls, and let it prove for 2 hours. → Stretch one dough ball into a base and top with tomato sauce, Parmesan, mozzarella, and basil. → Drizzle with olive oil and bake at 220°C for about 7 minutes until golden and bubbly.
Activate yeast in warm water, then mix with flour and salt to form a dough. → Knead the dough until smooth, divide into four balls, and let it prove for 2 hours. → Stretch one dough ball into a base and top with tomato sauce, Parmesan, mozzarella, and basil. → Drizzle with olive oil and bake at 220°C for about 7 minutes until golden and bubbly.
Gennaro Contaldo shares his family recipe for a perfect, classic Margherita pizza. This simple guide covers everything from making a soft, elastic dough to achieving a delicious, rustic pizza at home in your own oven.
In a large bowl, add 500g of strong flour and one teaspoon of salt. Mix the salt into the flour.
In a measuring cup with 325ml of warm water, add the 7g sachet of dry yeast and stir until it dissolves.
Pour the yeast and water mixture into the flour. Mix with a spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for about 10 minutes by stretching and folding the dough until it's smooth and elastic.
Form the dough into a log and cut it into four equal pieces. Roll each piece into a smooth ball.
Knead the dough for about 10 minutes to develop the gluten, making it smooth and elastic.
Let the dough prove in a warm place, covered with a damp cloth, for at least two hours or until it has doubled in size.
When spreading the tomato sauce, leave a small border around the edge to create a nice crust (cornicione).
If you don't have a wood-fired oven, a standard oven preheated to 220°C (425°F) will work perfectly.
Keep the remaining dough balls covered while you work on one to prevent them from drying out.
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