Pizza Margherita with einkorn flour

Pizza Margherita with einkorn flour

Pizza is so beloved all over the world that it has turned into a symbol of Italian cuisine. In my first post devoted to the best Italian foods I tried to give you enough tempting evidence that the Italian menu can offer much more than just pizza and pasta. Nevertheless the Neapolitan tradition of making pizza is still of great interest. Especially to those of us who cannot afford going to the region of Campania every time we feel like eating pizza.

I have prepared for you an easy, delicious and healthy recipe for making a Margherita with einkorn flour. On top of that, I will share some top tips by world-known pizza makers!

For the dough (makes three crusts):

  • 350g einkorn flour
  • 150g white flour
  • 20g fresh yeast or 7g dry yeast
  • 3 Ts olive oil
  • 300-350 ml mixture of milk and water (2:1 ratio)
  • 1 Ts salt
  • 1 ts sugar

For the topping (per pizza):

  • 100 ml tomato paste
  • 12 cherry tomatoes
  • 200-250g buffalo mozzarella
  • fresh basil (optional)

Method

Put the two types of flour into a large bowl and make a well. Sprinkle the salt around the edges and add sugar, the water and milk mixture, olive oil and yeast in the center. Gradually bring all ingredients together until they turn into a ball-like shape. Transfer the dough onto a floured surface and knead until smooth.

Leave the dough for 30-40 mins. Heat up the oven to 220°C. If possible turn the heat up to 280°C to get an extra savoury pizza!

Split the dough in three and roll out each part into a large round, 5-7 mm thick. Traditionally this is done by hand because using a rolling pin gets the air out of the dough. Don’t worry if you haven’t got the skills of an experienced pizza artist! Spread the tomato paste, the halved cherry tomatoes and the buffalo mozzarella. One of the secrets of Italian cuisine lays in the use of fresh and quality ingredients that make up unique dishes!

Bake on the lowest level of your oven with the fan turned on. The meal will be ready in 10-15 mins. Garnish with the fresh basil and sprinkle some olive oil.

Now there’s one final touch: enjoy your delicious pizza eating it with your bare hands and in a lovely company.

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