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Pizzette Margherita
Preparation info
- Makes
12-16
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
It is said that this pizza was named after Queen Margherita of Italy in 1889 and was made for her by a Neapolitan pizzaiolo. Whatever its origins, it is the simplest of pizzas and, in my opinion, the best.
Ingredients
500 g 1 lb 400 g 14
Method
To make the dough, first dissolve the yeast in the water. Pile the flour up on a work surface in a volcano shape, make a well in the centre and add the oil, salt and sugar. Slowly incorporate the yeast mixture, then knead the dough with your fingers and the palm of your hand until it has a silky, soft consistency. Put it in a bowl, dust with flour, then cover and leave to rise for 1 hour or unt