PIZZA MARGHERITA VERACE NAPOLETANA

For 2 persons

 

1 tsp dry yeast

¾ cup (185ml) lukewarm water

1½ cups (225g) whole spelt flour

½ teaspoon fine salt

 

1 cup ricotta

1 cup grated mozzarella

sea salt and cracked black pepper

¾ cup (60g) finely grated pecorino

1 cup  cherry tomatoes in various colors

2 sprigs of basil plus more leaves to be sprinkled on the baked pizza

 

 

This year was all about travelling to Italy. I was there two times, and as it turns out in one particular place, which is Naples. Or as you might say the kingdom of pizza, or better yet, kingdom of gluten. Haha. For in Naples pizza is king.  All over Naples in every sigle restaurant  you will find the best and highest quality pizzas. There is nothing better to eat than pizza. Especially when the prices are affordable. You will find delicious Pizza Marinara or Pizza Margherita at the cost of about 4-5 euro.Every restaurant, even the smalles one, sports the wood fired oven. The wood imparts the pizzas with the special flavor. Thick, soft rind and thin bottom covered with the freshest, tastiest toppings. Oh what a taste. One of the best pizzerias in the world is Pizzeria Sorbillo on via dei Tribunali, well there is a long line to get into.  On the first visit we did just resign, but on the second visit it was a must. So when we got there there was a lot of people standing before the entrance. When I asked somebody if they were the last ones in the queue, they told me there was a guy  in front of the door, where you go tell your name and how many persons will there be with you. Then you wait about 20 minutes to half an hour when you are called upon to enjoy the Sorbillo pizza experience.  And it definitely is worth waiting for. For the pizza is delicious. There are about 80 different pizzas there. What we settled for is the Pizza Margherita Bufala DOP. It is a simple pizza of sourdough made with the organic flour, local mozzarella di bufala, San Marzano tomatoes, highest quality olive oil and fresh basil. Exquisite, truly the best napoletan pizza in the world. Close to the place we stayed in there was a nice local pizzeria called ZioPacifico, and we had a wonderful pizza made to order there which taste was simply unforgettable. It is true what they say, in Naples you will find the best pizza in the world, napoletana pizza.

 

Combine water, flour and yeast and put aside in a warm place for 10 minutes or until bubbles appear. Add salt and stir until it comes together. Cover with a clean tea towel and set aside in a warm place for 20–30 minutes or until the dough has doubled in size. You can leave the dough in the refrigerator overnight for the dough to get fermented.

Preheat oven to 200°C (425°F). Place the rolled pizza dough on a baking paper on an oven tray. Spread with the grated tomato. Season with salt and pepper, place on top the mozzarella slices, sprinkle with torn basil leaves, season again with salt and pepper and drizzle with olive oil. Cook for 20-25 minutes or until crisp and golden all over. Place a ball of mozzarella on top when you get the pizza out of the oven.

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