GlowenOvenChef
Osnovne sestavine
For the Toppings
For the Dough
- For the dough: 480g lukewarm water, 750g bread flour, 15g active dried yeast (or 10g instant yeast / 30g fresh yeast), 15g sea salt, 20g olive oil.
- For dusting: 100g semolina or rice flour.
Oprema
Navodila po korakih
1
Dough Preparation
- Add 480g lukewarm water to a bowl. Gradually mix in 750g bread flour, 15g fine sea salt, and 10g instant yeast (or 15g active dried yeast / 30g fresh yeast). Mix until combined, then add 20g olive oil and knead for 20–25 minutes until smooth.
- Proof the dough at room temperature for 3–6 hours, or refrigerate overnight for up to 12 hours.
2
Divide the Dough
- Divide into portions (250g for smaller pizzas or 330g for larger pizzas).
- Shape into smooth balls, coat lightly with olive oil, and let rest for 20–30 minutes before shaping and assembling your pizza.
3
Preheat Your Oven
- Preheat your pizza oven (Perfect Glowen Raptor temperature is to 450°C (842°F). Use a Glowen IR thermometer to measure the middle of the pizza stone for accurate temperature. If using a home oven, preheat to 475-500°F (245-260°C) with a pizza stone or inverted cast-iron pan inside. This high heat is crucial for achieving a crispy crust and perfectly melted toppings.
4
Assembling & Baking authentic Neapolitan Margherita Pizza
- Assembling an authentic Neapolitan Margherita pizza is all about layering the ingredients with care.
- We start by stretching our proofed dough into a 10-12 inch round, keeping it even but slightly thicker at the edges.
- We spoon a thin layer of room temperature sauce onto the dough, working from the center outward. Then we tear up fresh mozzarella and scatter it across, using a light hand.
- A drizzle of good olive oil goes on next.
- Place the pizza in the preheated oven and bake until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven, place a few fresh basil leaves and let it cool slightly before slicing.
- Drizzle a little more extra virgin olive oil over the hot pizza before serving.
- Enjoy your delicious Margherita pizza!
- With Neapolitan pizza, less is more - simplicity and quality ingredients are key.
Nadevi
San Marzano Tomatoes
San Marzano tomatoes are a variety of plum tomatoes from Italy. We consider them the best tomatoes for making Neapolitan pizza sauce. They have a sweet flavor and low acidity. To make a basic pizza sauce:
1. Crush the tomatoes and add sea salt 7g per 1kg of sauce. You don’t need other seasonings - the tomato flavor is enough.
2. Use about ¼ cup of the simple sauce on each pizza. This gives just a thin layer under the mozzarella.
If San Marzano tomatoes are unavailable, you can substitute them with high-quality canned Roma tomatoes or any other fresh plum tomatoes. Adjust with a pinch of sugar if the acidity is too strong.
Fresh Basil and Olive Oil
Fresh basil and olive oil are key for making an authentic Margherita pizza. We tear the basil leaves and add them after baking to preserve their aroma and color. For the olive oil, we use a light drizzle before and after baking. The oil helps create the perfect crust and enhances the overall flavor.
Buffalo Mozzarella
Buffalo mozzarella is a type of Italian cheese made from the milk of domestic water buffalo. It has a rich, creamy texture and a delicate, slightly tangy flavor.
It melts beautifully and adds a luxurious quality on Neapolitan-style pizza. To prevent a soggy crust, always drain the cheese well on paper towels before adding it to the pizza.
Use about 1/2 cup of mozzarella per pizza, as the cheese will continue to release moisture as it cooks. With buffalo mozzarella, a little goes a long way!
Extra Tips & Tricks for Toppings
| Ingredient | When to Add | Key Tips |
|---|---|---|
| Fresh Basil Leaves | After Baking | Tear, don’t Cut |
| Virgin Olive Oil | Before & After | Lightly drizzle only |
| Tomatoes | Base Sauce | Hand-Crushed |
Kaj postreči z neapeljsko pizzo Margherito
Vinska in druga pijačna spremljava, popolna za pico Margherita
