![]() First flour your peel and start stretching your dough.If you don’t have one, that’s ok you can use the top of any pizza box or any other piece of cardboard that’s at least 16-by-16-inches. You’re going to need what we call a “peel” to get your pie into the oven.Turn your oven up as high as it goes-we’re talking 550 to 600☏.4 tablespoons grated Locatelli Pecorino Romano or any other Pecorino if you can’t find Locatelli 1 ovalini fresh mozzarella, cut or torn into 1-inch pieces.10 ounces whole-milk mozzarella, preferably Polly-O (just buy a pound and use what you use), cut into 1-inch cubes.Add 3 pinches of salt and 4 tablespoons of olive oil.Pour the tomatoes in a bowl and smash them with your hand until they are the consistency of a chunky sauce.Get a can of Italian peeled plum tomatoes, preferably San Marzano, but California tomatoes are just as good.Give it an hour it should double in size.Cover the bowl with a dish towel or something that will allow the dough to breathe.Take it out of the bowl, add a little oil to the bowl, then place the dough ball back into the bowl (the oil will keep it from sticking).Then add the flour-mix it by hand until it forms a ball and looks smooth.The salt is gonna give it great taste and color and the oil provides the great texture. In a large bowl combine 1 cup water, yeast, salt, and oil.1/4 cup olive oil, plus more for the bowl.Artichoke Basille's Pizza Margherita Pizza Recipe
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