PIZZA MARGHERITA IN NAPLES ITALY. Cooking class with Master pizzaioli DANIELE and all the secrets

Описание: How to make the Pizza Margherita. The real original recipe made in Naples by the Master Pizzaiolo Chef Daniele.
NAPLESBAY TOUR
Via delle Zite, 32 80139 NAPOLI NA Italy. Phone +39 349 570 8015 restaurant Mammina
During our trip to Italia we were lucky enough to be accepted in a cooking class in one of the famous pizza class in the restaurant Mammina in the historic center of Naples because Naples is the Birth place of the Marguerita Pizza. Supported by a Master Pizzaiolo Daniele we have been guided step by step through the process of making our own Margherita pizza. Once the Pizza Margherita was ready, we enjoyed it with our classmates in this beautiful location in the Heart of the city of Naples. No wonder we were surprised by this watering exquisiteness. We gain insight Italian culture and bring home a piece of Napoli.


The Margherita pizza is a traditional culinary specialty of the city of Naples, Italy. Very popular, this Napoletana pizza is topped with tomatoes, mozzarella, fresh basil, salt and olive oil. The colors of these first three ingredients are those of the Italian flag.
According to the mythical legend, King Umberto I, accompanied by his wife Margaret of Savoy, wanting to rally the Neapolitans to his cause and integrate them into national unity, went to Naples on 11 June 1889. On this occasion, chef pizzaiolo Raffaele Esposito created this pizza in their honour in the colours of the Italian flag (red tomato, green basil, white mozzarella) and named it "Margherita2" the next day.

In this Napolitan Palace let’s discover it’s secret recipes.
Here you can choose your course : Pizza, Tiramasu, Pastas, Ravioli, Fettuchini etc. but book 2 weeks in advance as they are pretty busy. Morning tea are included, so the drinks. At the end you can eat your beautiful pizza cooked in real wooden pizza oven. On completion of the course you will be proudly taking home a nice Diploma.

INGREDIENTS OF THE MARGHERITA PIZZA FOR 1 OR 2
350 g of double 00 Caputo flour
250 ml water (mineral or filtered)
12 g of salt
0.5 g dry yeast or 1 g of fresh yeast
2 tablespoon of olive oil
50g fresh tomato sauce
8-10 basil leaves
60 g of Fior Di Latte cheese (Very fresh pure cow milk Mozzarella not the Buffalo Mozzarela)
Cooking time: 7 minutes at 250⁰C

PREPARATION OF THE MARGHERITA PIZZA

1-To make pizza dough, start by dissolving the yeast in the water. Then slowly add 350g of flour inside 250g of water.
2-Mix gently with your fingers, being careful not to let the dough stick to your hands. The dough should be moist to the touch, but not sticky.
3-Knead the dough by folding it and pushing it for about 3 or 4 minutes, add the salt and continue to knead the dough until it is elastic and smooth.
4-To check the elasticity, press gently on the dough, when it comes back, it means that it is ready.
5-Divide the dough using the Mozzatura technique (an ancient technique used by mozzarella chefs) or a knife, keeping a distance between the individual portions to prevent them from sticking.
6-Arrange the portions on a tray and cover them with a damp cloth and then with plastic wrap.
7-Let rise for at least 2-4 hours at room temperature.
Then put the dough in the fridge for up to 24 hours.
8-Before rolling out the dough, once you take it from the fridge, let it rest for 10 or 20 minutes at room temperature and then you can prepare your pizza.
9-Spray one spoon of fresh tomato over the pizza dough leaving 2 cm from the side
10-Display some leaves of fresh basil
11-Finally spray fresh Fior di Latte Mozzarella
12- Drizzle some olive oil over the top
13- Finally cook the pizza in a wood oven at 250⁰C for 7 minutes.
Buon Appetito, Buona Giornata!


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#pizzas #pizzamargherita #naples

00:00 Introduction
00:31 presentation
00:55 Introducing Master Chef Daniele
01:13 ingredients
01:29 making the pizza dough
02:41 Mozzatura technique
04:40 stretching the dough
07:16 filling up the pizza
08:54 Cooking the Pizza
09:41 Eating the Pizza and Diplomas