Difficulty	average
Doses to	4 People
Preparation	165 minutes

There are many dishes that are associated with the city of Naples but the most famous of these is certainly the margherita pizza. Many recipes are jealously guarded and handed down in the family but some precautions ensure a good result: fresh, top quality ingredients and the right oven temperature, for example.

The secret to getting an excellent homemade pizza? It's about cooking: equip yourself with a refractory pizza stone to put in the oven!

For 4 28cm diameter pizzas

• 400 g Manitoba flour
• 600 g 00 flour
• 600 ml Water
• 70 g extra virgin olive oil
• 20 g Fine salt
• 10 g Fresh brewer's yeast

For the seasoning

• 1000 g Tomato sauce
• 800 g Fiordilatte
• 2 teaspoons Fine salt
• Basil to taste
• Extra virgin olive oil to taste

Preparation

For the basic dough.

Pour the water into a jug, strictly at room temperature and add the yeast; mix and let dissolve. In a bowl, combine the two flours and add about half the water little by little and start kneading by hand; add the salt and what remains of the water. Work the dough until you obtain a homogeneous mixture and then little by little add the oil, continuing to knead to ensure that the oil is absorbed by the dough.

Transfer the mixture onto a surface and work vigorously until you feel the dough elastic and smooth. Give the dough the shape of a loaf and let it rise in a dry and warm environment: the ideal temperature varies between 26° and 28°. Many people place the dough in the oven with the light turned off but with the light on. Leave it like this for at least two hours. In the meantime, for the filling, take the fior di latte, cut it into cubes and put them to drain in a colander.

Turn the oven on to 250°, place the refractory stone on a baking tray and preheat.

When the dough has completed the leavening process, dust a large surface with flour and place the dough on it; divide it into four delicately and start preparing the first pizza. Turn the dough with your hands on the work surface, bringing it towards you and then moving it away repeatedly until you obtain a smooth and regular sphere. Repeat the operation for the other three shapes.

For the filling.

Pour the sauce into a bowl and season with salt. With a ladle, cover the dough with the sauce, spreading it out and leaving the edges free; add the fior di latte, a drizzle of oil and place on the wooden shovel.

Cooking

Place on the refractory stone and leave to cook in the oven at 250° for 4-5 minutes. Once cooked, decorate with the previously washed basil and serve. Et voilà, your perfect margherita pizza is ready!