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Pizza is one of the most representative Italian dishes. Like many other traditional Italian culinary creations, it also sinks its history between myth and reality. The setting of this story is south Italy, where the basics of Italian cuisine and the magic city of Naples have produced many iconic Italian dishes. It was the summer of 1889, when King Umberto I and Queen Margherita of Savoy resided in the palace of Capodimonte, near Naples. The Queen had already heard of the famous Neapolitan pizza and, wanting to taste it, she called the most renowned pizza maker of the time, Don Raffaele. He, together with his wife, made three different types of pizza that had the colors of the Italian flag: one with cheese and basil; one with garlic, oil and tomato and another with tomato, mozzarella and basil. The Queen liked the latter so much that Don Raffaele gave her name to the pizza, although this type of pizza already was known and appreciated throughout the city.
It is a simple dish and, because of this, difficult to achieve the best. What makes the Margherita pizza is the perfect blend of high quality flour and the characteristics of the water in the area.
At home it is not always easy to make a good pizza (often, it depends on the oven, which, of course, can’t compete with a stone wood fired oven). In any case, even homemade pizza is one of those pleasures to be enjoyed, using simple but first choice ingredients.
Water, unrefined ancient Farro flour, Extra virgin olive oil, tomatoes and mozzarella cheese are the main ingredients of my basic recipe.
We tried Margherita Pizza with Soupcon de Fruit 2020 by LaCheteau. We appreciated and suggested it for its fresh sip, pleasantly flowing and thirst-quenching. A quite persistent wine with a fruit aftertaste. For the full review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients (Serves 2-4)
- 500 g (17 oz) white Farro flour (or other flour from ancient grain)
- Sea salt, to taste
- 12 g (¼ oz) organic instant dry yeast
- 500 ml (17 fl oz) warm water
- 1 clove garlic (optional)
- 4 tbsp EVOO
- 500 ml (17 fl oz) tomato pulp
- 1 sprig basil
- 150 g (5 oz) mozzarella Dry oregano, to taste
©The Wolf Post- Veronica Lavenia
Method:
- Mix together the Farro flour, sea salt, instant dry yeast and add warm water little by little until you get a soft dough.
- Let the dough rise for 20 minutes (recommended time, only if you use instant yeast).
- Brown the garlic in a little Extra virgin olive oil. Remove it and cook the tomato pulp until the sauce is thick (around 15 minutes).
- When the tomato is cooked, add more EVOO to taste and the basil.
- Roll out the dough onto an oiled baking tray. Pour over the tomato sauce. Slice the mozzarella cheese and place over the tomato.
- Season with plenty more extra virgin olive oil and oregano.
- Bake at 180°C (350°F/gas 4) for 30 minutes.
