Chef Simone Falco Of Rossopomodoro’S Napoletano Margherita Verace Pizza – a delicious recipe with INGREDIENTS, flour, cold water, salt, yeast, TOPPINGS INGREDIENTS. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
DOUGH PREPARATION
2
Dissolve the salt in water for 1 minute, add the yeast.
3
Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.
4
Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.
5
TOPPINGS PREPARATION
6
Pre-heat the oven to 550 degrees Farenheit (or highest possible).
7
Drain and slice mozzarella.
8
Pour tomatoes into bowl, add salt and crush tomatoes with hands.
9
Place parchment paper on a baking sheet, dust with flour.
10
Place dough on the paper and flatten it with rolling pin.
11
Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil.
12
Cook pizza for 3 minutes or until golden brown.
897
kcal
Calories
31
g
Fat
127
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 DOUGH INGREDIENTS, 650 grams flour, 350 grams cold water, 18 grams salt, and more.
Yes, Chef Simone Falco Of Rossopomodoro’S Napoletano Margherita Verace Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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