WOOD FIRED AUTHENTIC MARGHERITA PIZZA

The gorgeous simple Margherita pizza one of the best mouth watering pizza's it is so much more than it states, it has a wonderful history with links as far back as 1860 where it is mentioned in Francerco Debouchard's book of customs and traditions of Naples.

The Margherita pizza has remained honest and true to Naples and when using only the local ingredients from Naples you get to make the STG (specialita Tradiionali Garantite) Margherita, you have to use the local ingredients grown in Campania Italy, the tomatoes have to be San Marzano and they will have been certified with a DOP certificate stamp, the flour has to be Caputo 00, and the buffalo mozzarella will be di Campania.

I was supper excited to find a supplier who can deliver from Italy the Caputo 00 flour in a 25kg sack, fresh Naples Campania buffalo mozzarella and the San Marzano DOP certified tomatoes, so I can truly cook a authentic Margherita pizza in my wood fired oven.

INGREDIENTS

(makes 6 pizzas)

For the dough

15g yeast

500g 00 flour

10g salt

50g olive oil

320g water

semolina for handling

For the toppings

1 tin San Marzano tomatoes

1 shallot

1 sprig of thyme

1 sprig oregano

3 balls di campania buffalo mozzeralla

fresh basil

Mix all the ingredients together and  knead for 5-7 minutes until the dough becomes springy and smooth, cover and leave to rest at room temprature for 1-3 hrs, this is then ready to divide into six balls ready to roll out on a flour dusted worktop.  Once you have rolled out your pizzas sprinkle with semolina to make handling easier and use immedaitly.

SAN MARZANO TOMATO BASE

1 tin of san marzano DOP tomaotes

glug of olive oil

1 shallot fine diced

2 springs of thyme chopped

1 sprig oregano chopped

salt and pepper

Soften the shallot in a pan with the olive oil for a few minutes, add all the other ingredients and simmer until you have a medium thick base sauce, season to taste.

MARGHERITA

Place your dough on your pizza peel or wood board and spread on the San Marzano tomato sauce, not to much and leave at least 1-2" gap around the edge, this is so that the pizza rim can puff up, tear the buffalo mozzeralla and place on your pizza, pop in your wood fired oven for 2 minutes at 400-500 degrees or if cooking in the oven use a pizza stone and crank your oven up as hot as it will go, the pizza will take approx 6 minutes at 230 degrees.  I can not tell you how good this pizza is!