Chef Simone Falco Of Rossopomodoro S Napoletano Margherita Verace Pizza Recipe

Ingredients

1 DOUGH INGREDIENTS

650 grams flour

350 grams cold water

18 grams salt

5 grams yeast

1 TOPPINGS INGREDIENTS

2 14-oz cans of Afeltra San Maranzo peeled tomatoes

1 ball mozzarella di bufala

1 Flour Salt to taste

1 Olive Oil to taste

1 Basil to taste

DOUGH PREPARATION

Dissolve the salt in water for 1 minute, add the yeast.

Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.

Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.

TOPPINGS PREPARATION

Pre-heat the oven to 550 degrees Farenheit (or highest possible).

Drain and slice mozzarella.

Pour tomatoes into bowl, add salt and crush tomatoes with hands.

Place parchment paper on a baking sheet, dust with flour.

Place dough on the paper and flatten it with rolling pin.

Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil.

Cook pizza for 3 minutes or until golden brown.