Walter Bizzoffi's Margherita Pizza

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Walter Bizzoffi, the chef of a popular restaurant in St. Petersburg, presented his recipe for the famous Margherita pizza, which was first made in Naples in the late 19th century. The Margherita is named in honor of the wife of Italian King Umberto I. According to Bizzoffi, rustic cuisine is the foundation of modern Italian cooking. The dishes embody the love and care that Italian homemakers have poured into recipes using simple and inexpensive ingredients for many years. According to Bizzoffi's recipe, a fluffy pizza can be made even without a rolling pin. The key is to choose good ingredients: peeled tomatoes, semolina flour made from hard wheat, and dense, moist mozzarella, so that the cheese melts across the entire surface of the pizza like in the movies.

Ingredients

Semolina - 5 oz
Wheat Flour - 20 oz
Pizza Mozzarella Cheese - 5 oz
Parmesan Cheese - 0 oz
Olive Oil - 5 fl oz
Basil - 0 oz
Salt - a pinch
Water - 10 fl oz
Dry yeast - 0 oz
Baking Tomatoes - 5 oz
Sugar - 0 oz

Step by Step guide

Step 1

Sift the flour. In a separate bowl, combine the yeast and sugar with water, mixing thoroughly. Add 1 teaspoon of olive oil and mix again. Set aside to let the yeast activate.

Step 2

Pour the yeast mixture into the flour, add a pinch of sea salt, and mix everything with a blender. Remove the dough and knead it on the table (this will help aerate it). Then shape the dough into a ball, wrap it in plastic wrap, and place it in a warm spot for an hour.

Step 3

In a separate bowl, place the tomatoes and blend them using an immersion blender. Add the basil leaves, pour in 1 teaspoon of olive oil, season with salt and pepper, and mix everything thoroughly.

Step 4

Finely chop the mozzarella cheese separately.

Step 5

Once the dough has risen, roll it out carefully. Dust a baking sheet or pizza stone with semolina. Spread the tomato mixture over the dough, then top with mozzarella.

Step 6

Place the pizza in the oven for ten minutes at a temperature of 480°F. At the end, sprinkle with grated Parmesan cheese, garnish with basil leaves, and drizzle with a small amount of olive oil.