Pizza margherita napoletana (Neapolitan-style margherita pizza)

200 ml water

1 tsp runny honey

5 g yeast

crumbled

200 g Manitoba flour (type 0)

225 ml cold water

500 g Manitoba flour (type 0)

20 g fleur de sel

50 ml cold water

400 g (plum) tomatoes (tinned) 

1 tsp fleur de sel

1 tsp olive oil

6 leaves basil

torn

Some Manitoba flour

for shaping

250 g fior di latte mozzarella

cut into cubes

50 g Parmesan

Some olive oil

Some basil leaves

Put the water, honey and yeast into a sealable container and stir together well. Add the flour and stir to a sticky dough. Cover the dough and leave to rest at room temperature for about 1 hour, then leave to rest in the refrigerator for between 18 and 24 hours.

Put the water and starter in the bowl of the food processor and mix well. Add the flour and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt and continue kneading on a medium speed. Gradually pour in the remaining water and knead for about 5 minutes until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball, brush with a little olive oil, then cover and leave to rest for about 15 minutes.

Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Place the ball of dough in a lightly oiled bowl, cover and leave to rest for about 1 hour.

Place the dough on the work surface. Lightly brush the top of the dough with oil and divide into four portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest at room temperature for about 1 hour.

Put the tomatoes, salt, oil and basil in a bowl. Crush the tomatoes by hand, leaving some small pieces of tomato.

Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus mode. Put some flour in a deep plate. Gently remove the first portion of dough with a dough scraper, coat in flour, place on the work surface and, using your fingers, press from the centre outwards to form an outer crust. Turn the dough over, work it again from the centre outwards. Place one hand in the centre of the dough and use the other to carefully stretch it outwards, turning the dough slightly each time, to get the desired size (about ø30 cm).

Action

(Pre-)heat cooking space to 280 °C with PizzaPlus

Spread a ¼ of the pizza sauce over the dough, scatter over a ¼ of the mozzarella, grate over some Parmesan and drizzle over some olive oil. Carefully but quickly slide the pizza with its toppings onto the pizza peel, transfer straight onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy. Drizzle some olive oil over the pizza to taste, grate over some Parmesan and scatter over a few basil leaves.

Put the pastry in

PizzaPlus 280 °C for 5 Mins