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😋 Pizza like in Italy
Do you dream of a soft pizza that reminds you of Italy? Do you dream of going to Italy to taste the real thing? You don't have to go that far, it can be right there on your plate. Granted, you'll need a bit of patience for that…but frankly, this recipe is so worth it!
I think that as with bread, brioche or pasta, there are as many recipes as there are pizzaiolo. Today, I'd like to share with you mine, which I've been working on and perfecting for some time, to get this delicious result!
💙 Why you'll love it
- It's absolutely delicious and makes you travel all the way to Italy
- It's infinitely versatile
- It's great for sharing, with family or friends
😍 An adaptable filling
You can replace the mozzarella with another cheese of your choice, but drain it a few minutes beforehand: if it's too wet, it will soak the dough. When cooked, you risk having a cooked exterior but a raw interior.
You can add homemade tomato sauce, grilled eggplant (when in season), fresh herbs, Parma ham or pancetta… in short, the pizza possibilities are endless!
🐹 Are there any vegan alternatives?
If you'd like to make this recipe vegan, it's very simple: just replace the mozzarella and Parmesan with the vegan cheese of your choice!
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Tips to make the best pizzas
- The importance of a long resting time: The secret of the true Italian pizzaiolo is resting the dough. My first pizzas rested for just 2 hours, and they were nothing like the ones I'm offering you today, which rose for 48 hours: much softer, much tastier, crisp edges and a real pizza look. So yes, it's a bit long, but it's worth it!
- No air during rising: for successful rising, place your pizza dough in a large salad bowl (it will rise, so it shouldn't be cramped) and cover it with cling film or beeswrap. We often read that a clean tea towel is enough, but this isn't the case: air mustn't get through.
- The importance of low-temperature fermentation: with a dough that rises in the refrigerator, the dough has much more flavor but is also more digestible.
- Don't use a rolling pin for shaping: use your hands, it's very satisfying and allows the air to circulate well without crushing it (which would be the case with a rolling pin). Start from the center of the pizza and push gently towards the edges with your fingertips, stretching the dough.
- For crispy dough: when rolling out your pizza dough, place fine semolina on the work surface, not flour. Plus, it's easier to work the dough with semolina.
- No special pizza oven for baking? In restaurants, pizzas are baked in pizza ovens, but not everyone, including me, is lucky enough to have one at home! I use my traditional oven, but on the other hand, I use the same principle as in restaurants: rapid cooking at very high temperatures.
🍴Utensils
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Buy Now → 😇 Storage
I would recommend that you eat your pizza within 24 hours of baking. To reheat, just pop it in the oven and you're done!
If you want to freeze your dough, no problem: just place the ball in a freezer bag, remove as much air as possible and put it in the freezer. You can keep it like that for 1 to 2 months.
If you make this pizza Margherita, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best pizza Margherita (with mozzarella-filled edges)
Ingredients
For the dough
- 375 g strong Italian flour 00 type, with 12% protein
- 1 complete teaspoon instant dry yeast
- 225 g water lukewarm
- 25 g olive oil extra virgin
- 2 teaspoons salt
Garnish
- 150 g thick tomato sauce épaisse
- 1 tablespoon tomato paste
- 1 small teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 500 g mozzarella
- 50 g Parmesan cheese freshly grated
- fresh basil leaves basilic as a topping
Instructions
For the dough
- Mix the flour and instant yeast. Little by little add the lukewarm water, salt and olive oil. Mix the dough well with your robot for around ten minutes, until you obtain a smooth dough.
- Put it in a large bowl (the pizza dough will rise, so it shouldn't be cramped), place a light drizzle of olive oil on top and spread it with your hands or a silicone brush. Then cover the bowl with plastic wrap or bee-wrap and put it in the fridge for 48 hours (I know, it's a long time but believe me, it's worth it!).
- Once the dough has rested, collect it and leave it to rise for 2 hours at room temperature.
- Cut into two equal halves. Sprinkle your oven tray with olive oil and spread with a brush or handkerchief (or, if not, your fingers). Put on the first ball and stretch it with your fingers: start with the center of the pizza and gently with your fingertips, push towards the edges and stretch the dough until you get a nice round shape.
Garnish
- Finally, make the garnish: in a bowl, mix the tomato sauce with the tomato paste, garlic, oregano, thyme and Parmesan. Spread the mixture thinly over the top, then add half the sliced mozzarella.
- Place the other half of the mozzarella, cut into small pieces, on the edges of your pizza and gradually fold over the edges with your fingers.
- Preheat the oven to 570°F/300°C (or the hottest your oven will go) in natural convection/high and low static heat mode, and bake it on the middle shelf for between 5 and 8 minutes: be careful, watch the pizza often, it can burn very quickly and every oven is different!
- Remove from the oven, add a few fresh basil leaves and enjoy. Repeat the process for the second pizza.
Notes
- Please note that the cooking time may slightly vary depending on your oven, as each oven is different.
- Storage - I would recommend that you eat your pizza within 24 hours of baking. To reheat, just pop it in the oven and you're done!
- Freeze - If you want to freeze your dough, no problem: just place the ball in a freezer bag, remove as much air as possible and put it in the freezer. You can keep it like that for 1 to 2 months.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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