Pizza Margherita WITH CHERRY TOMATOES

Name: Pizza Margherita
Prep time: 8 h
Cook time: 10 min
Yield: 3 people
Ingredients: 500 g Flour Type 0; 325 g Water; 1 g Fresh Brewer's Yeast; 12 g Salt; 300 g Mutti Tomato Puree; 300 g Mutti Cherry Tomatoes; 300 g Mozzarella; 3 tablespoons Parmigiano Reggiano cheese; Salt; Pepper; Basil; Extra Virgin Olive Oil

Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

8h 10 min (COOK TIME: 10 min / PREP TIME: 8h)

Medium

3 people

Ingredients

500 g Flour Type 0
325 g Water
1 g Fresh Brewer's Yeast
12 g Salt
300 g Mutti Tomato Puree
300 g Mutti Cherry Tomatoes
300 g Mozzarella
3 tablespoons Parmigiano Reggiano cheese
Salt
Pepper
Basil
Extra Virgin Olive Oil

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Pizza Margherita WITH CHERRY TOMATOES: Method

Pour all the water into a large bowl and dissolve the brewer's yeast. Add 3/4 of the flour and mix until you get a batter to which you add the salt. Pour the remaining flour and knead first in a bowl and then on a floured work surface.
Treat the dough by folding it onto itself, then shape it into a ball and place it in the bowl, covering it even with just a plate, and let it rest for 20 minutes. Take the dough again and knead it again by folding it onto itself several times. Repeat this operation for another time after 20 minutes. Then let the dough rise for 3 hours.
Divide the dough into 3 pieces of about 280g each, shape the balls by repeating the folds on the dough once again. Let the balls rise covered (it's fine in an airtight container) for another 4 hours.
Pour Mutti Tomato Puree into a bowl and season it with salt, pepper, and some basil leaves.
Roll out the pizza with your hands starting from the center towards the edge without touching the edge to create a high crust. Spread Mutti Tomato Puree, a tablespoon of grated Parmesan, mozzarella, and some Mutti Cherry Tomatoes. Finish with a drizzle of extra virgin olive oil.
Bake in a pizza oven for a few minutes, or in a home oven on the static function at the maximum power for 8 minutes directly on the oven base and another 8 in the central part (in this case, use a round aluminum pan and bake the pizza only with tomato for the first 8 minutes, then add the rest of the ingredients and continue baking).
Serve with some basil leaves.

With friends, Main course, Pizza recipes

The history of Margherita Pizza

The history of Margherita pizza dates back to 1889 when, for the first time, what is now considered the mother of all pizzas was created. The name “Margherita” was given in honor of Queen Margherita, who, along with King Umberto I, was visiting Naples. The ingredients were chosen to represent the Italian flag: fresh basil for green, mozzarella for white, and (of course) tomato for red.

HOW TO MAKE THE BEST MARGHERITA PIZZA?

The leavening process and pizza baking described in the recipe are undoubtedly key steps to achieving a good pizza, but it is the quality of the ingredients that makes it exceptional. That’s why we chose Mutti Tomato Puree, with its sweet notes and velvety texture, and added Mutti Cherry Tomatoes, which release an explosion of flavor with every bite! For a Parma touch, we finally added a sprinkle of Parmesan Reggiano cheese, the last secret to having a perfect pizza!