Cup the dough with your hands and gently turn it while pressing the edges of the dough underneath, so that it forms a round ball with a smooth top stretched tightly. Place 1 piece of dough on the work surface, smooth side up. (If you want to be exact, use a scale each piece should be 10 to 12 ounces.) Turn the dough out onto a lightly-floured work surface, and use a bench scraper to cut into 6 equal pieces. Transfer the dough to a clean bowl, cover with plastic wrap, and set aside at room temperature to ferment for 1 hour. Turn the dough out onto a lightly floured work surface, and knead until thoroughly combined and soft, about 15 minutes. Mix by hand to combine into a shaggy dough, cover the bowl with plastic wrap, and set aside at room temperature for 1 hour.Īdd the starter (dissolved in a little water if too stiff) to the bowl, and stir to combine. In a large bowl, combine the flours with 2 cups lukewarm water.
#Margarita pizza plus#
¼ cup extra virgin olive oil, plus more for drizzling Pizza Margheritaģ ½ cups OO flour or unbleached all-purpose flourġ tablespoon plus 1 teaspoon fine sea salt, plus more to taste
With colorful toppings that pay homage to the Italian flag, the pizza evokes all things Italia today. This classic dish is named for the queen of Italy in honor of her 1889 visit to Napoli.
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