Making Margherita Pizza from Scratch and drinking Organic Unfiltered Bianco Frizzante INT3GRAL3 White Wine

Modern Pizza has been invented in Napoli and it is one of the most popular foods in the world. Pizza is a spread base of leavened dough topped with mozzarella, tomato, extra vergine olive oil, basil and whatever you’d like to add more… (pineapples and kiwi are not a first choice in Italy 🙂 )

The perfect pizza is baked at a high temperature, traditionally in a wood-fired oven. With this recipe and your home – oven you can still get a great result while spending some good time with your beloved. Thanks to Chiara for sharing this tried and tested recipe.

Although we always uncork a chilled bottle of beer when we are about to eat a pizza, this time we tried an unusual match. We have been sipping an artisan and hipster-like wine, and surprisingly the combination was perfect and to be repeated.

INT3GRAL3 Bianco Frizzante Unfiltered Organic Wine is made with white ancient indigenous varieties of grapes and reflects the characteristics of the wine-making traditions. If you are keen to taste this contemporary wine take a look at Vinimondo and order some bottles.

🍷Francesca & Marinella🍴

INGREDIENTS for 4 round pizza
Preparation: 10 min – Raising Time: 8 hours – Cooking Time: 40 min (10 min each)

600g flour
320g water, warm
20g (1 level tbsp) salt
5g (1 level tsp) sugar
10g fresh yeast
40ml EVO oil

For the topping
4 medium Mozzarella, torn
16 tbsp Tomato puree
Basil leaves

METHOD

Pour the warm water in a glass. Add yeast, sugar, and mix well until the yeast is dissolved. In a stand-mixer’s bowl add flower, oil and salt. Then pour the yeast – mixture. Fit the dough hook to your stand-mixer and knead until you get a smooth, springy dough (about 5 – 10 min).

Transfer the dough on a floured flat surface and form a smooth ball dough. Place it in a greased bowl, large enough to hold the doubled in size dough. Cover with a clingfilm and let rise for about 8 hours in the fridge (or for 2 hours in a warm place). The dough is ready when duplicated in volume and it is dry, uniform and airy.

When the dough is ready, transfer it on a floured surface and divide it in 4 equal parts. With your hands form 4 balls, cover with a tea towel and let rest for 15 minutes. Then shape a round pizza by hand or by rolling pin.

By hand: press down with greased or floured fingertips each ball into a small, flat circle. To make it larger work from the center. Push the dough outward while spreading your fingers. Repeat until you get an about 20 cm circle.

By rolling pin: coat it with flower and roll out until the dough is completely flatted in a 20 cm circle. Periodically lift and flip the dough.

To make a great pizza at home your oven has to be very hot (around 250°C). Pre – heat it (static mode) and bake pizza when the oven got up to maximum temperature.

Transfer one pizza at the time into a floured oven tray.

Top one pizza at the time. Spread 3 or 4 spoons of tomato puree evenly on each pizza base. Top with the torn mozzarella, and add a pinch of salt, a drizzle of oil and some basil leaves.

Position the tray in the center of the oven and bake each pizza for 8/10 min until the edges are golden and crunchy.

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