Bonacini’s Italy | Margherita Pizza

Get the recipe: https://gustotv.com/recipes/mains/margherita-pizza/
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Pizza is Italy’s most famous export and it’s been said that it was invented in Naples the capital of CA and my favorite go-to pizza is a margarita and it’s really easy to make your very own amazing pizza dough this is a yeast that’s already been activating for me in

Warm water with a little sugar creating lots of great little bubbles that lightens and lifts pizza Dough and like many pasta do there’s no exact recipe it’s all about the feel and who’s making the Dough So my dough is fully needed it’s soft supple and ready to rest little splash of olive oil that’s so my dough doesn’t stick to the Bowl cover it with a cloth and tuck it away in a warm place to Rise the yeast has been busy look at the size of this piece of dough now it is three four times the original size Next Step simply to divide my dough into four these four pieces of dough are going to have to rest and relax and Rise one more time and during the time you’re waiting for your dough to rise you can get on with a few little things like the toppings and the Sauce olive oil to my sun Marzano Tomatoes the famous Tomatoes of Campana they are beautiful ruby red and the San marzanos are known for being really fleshy and very little acidity so they’re perfect for this pizza and the yeast has done its magic one more time this now is the fun Part gently take your dough and you see how light and fluffy that is you can move it around once you flowered the board and the tips of your fingers just pushing it around spreading it out and as it gets a little larger I now start to use more surface area of my Hand let’s make a [Applause] pizza next on my pizza a little Mozzarella de bua or Buffalo milk mozzarella soft slightly sweet and a really prized cheese from Campana and my margarita pizza is ready to go into the Oven and a pizza stone will do a great Job this looks terrific just two little things to add to the pizza fresh basil and a drizzle of olive oil that’s the crunchy pizza crust Conto I can’t think of a better way to bring a taste of napoi into your kitchen than making this Pizza