In: All Recipes recipes28 April 2007
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Pizza Margherita is the best-known Neapolitan pizza, together with Marinara.
According to tradition, chef Raffaele Esposito, in 1889, baked the first pizza Margherita to pay homage to Queen Margherita of Savoy, using the colors of the Italian flag: basil leaves for green, mozzarella cheese for white and tomatoes for red.
Of course, everybody has his own way to make it: this is my recipe.

Ingredients for 1 oven pan of pizza:
buy esomeprazole 150 g of all-purpose flour treatment of mania
150 g of pastry flour
150 ml of water, tepid
10 g of baker’s yeast
2 tsp of salt
2 tsp of EVO oil
250 g of mozzarella cheese, diced
200 g of peeled tomatoes
Premarin basil

Preparation Time: 30 min.
Baking Time: 25 min.
Total Time: 55 min. + 2 hours for rising

How to make Pizza Margherita

Dissolve the yeast in the water. Make a mound of flour on a clean working surface, make a well in the middle and start pouring inside, slowly, part of the water.


Stir the mixture slowly: start working from the center and incorporating the flour from the edges, while keeping adding water.

Once you’ve added all the water, add oil and salt, and knead well, until the dough is smooth and soft.

Put the dough on a surface covered in flour, cover with a cloth, and leave in a warm place for 2-3 hours (until it will have doubled its volume).

Smash the tomatoes and season them with oil, salt and basil.

Roll out the dough ball rather thin in an oiled baking tray, then spread it with the tomatoes.

Bake for about 20 minutes at 220°C, then distribute on it mozzarella and basil, and bake 5 more minutes.

Slice your pizza and serve while still hot and stringy.

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