PIZZA MARGHERITA (Naples, Campania)

INGREDIENTS FOR 4 PIZZAS

for the dough:

4 cups of flour

a cube of beer yeast

water

4 spoons of extra virgin olive oil

salt

for the seasoning:

1 cup of flesh of large tomato

1 mozzarella

4 spoons of extra virgin olive oil

some small leaves of basil

salt

PREPARATION

Arrange the flour like a crater and put the crumbled yeast in the center. 
Add in a little lukewarm water and begin to create a dough,
adding more water if necessary until one consistant and homogenous dough is obtained. Add salt to the dough only after having
worked the dough on a cutting board for at least twenty minutes,
adding the oil only to the end. 
Divide the dough into balls.
Put the dough in a fridge for at least two and
a half hours wrapping it in a napkin.
Then  spread the dough on a floured cutting
board in order to shape it to the pan where it will be laid.
On the dough put the tomato and add some salt.
Cut the mozzarella in cubes and put it on top of the tomato.
Trim with the small leaves of basil and add a trickle of oil.
Cook in a pre-heated oven at 250° C for 10 minutes.

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