![]() Close the oven door and change the setting to bake at 550☏. Turn off the broiler, then gently slide the pizza onto the pizza stone or steel. Spread the tomato sauce over the dough to within 1/2 inch of the edge, smoothing it with the back of the spoon or ladle. Transfer the disk of pizza dough to the peel and run your hands around the perimeter to relax it and work out the kinks. To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides moderately with white flour. Switch the oven to broil 10 minutes before loading the pizza. Have the sauce, oil, cheeses, and basil at hand, with a ladle or large spoon for the sauce. Position your wooden peel next to the floured area and dust it lightly with flour. Give yourself about 2 feet of width on the countertop. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. If you use a dough recipe that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. I want the ooze on my fork! A pair of kitchen scissors is a useful service addition to a knife and fork at the table if you want to cut pieces instead of slicing." -JBF Award winner Ken Forkish Slicing it like an American pizza usually means some of the ooze in the middle goes on the cutting board. If you can eat this pizza whole, or just cut in half, I think you get the best experience. But Franco Pepe at Pepe in Grani puts fresh basil on his margherita after it is baked, and so do others I admire. If you bake with the mozzarella on the pizza for the entire baking time, the cheese will completely liquefy and it will be more like a New York cheese pizza with basil than a real Neapolitan margherita pizza.īasil on the pizza after it is baked or before? It’s traditional to put the basil leaves on the pizza before baking, and it bakes with the rest of the pizza. The mozzarella cheese goes on the pizza after it has been in the oven for about 4 minutes this is to keep the texture of the cheese consistent with what you would find at a pizzeria in Naples. I love it in this version and in its true Neapolitan form. Do not take this point of differentiation as an apology, though this is a terrific pizza, and it’s the one I make at home more often than any other. That pizza is softer in the rim, and especially in the middle. Still, there are differences: the texture of this pizza-baked in a home oven for about 7 minutes-is crisper than that of a true pizza margherita, which bakes in 60 to 90 seconds in a wood-fired oven at 905☏. Pizza Margherita is registered with the EU as a TSG (Traditional Specialties Guaranteed) product this recipe uses the ingredients and the allowed measures as defined by the Associazione Verace Pizza Napoletana (AVPN). It was famously named for Queen Margherita after she visited Naples on June 9, 1889, and was served this pizza by the pizzaiolo Raffaele Esposito and his wife, Rosa Brandi. "This is the pizza that, like no other, defines 'pizza' in hearts and minds.
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