Pizza Regina Margherita Tomato_ Buffalo Mozzarella_ Olive Oil

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					                       Pizza Regina Margherita Tomato, Buffalo Mozzarella,
                             Olive Oil, Basil, and Cherry Tomato Pizza

In 1889, Regina Margherita, queen of Italy, was offered a pizza contain-
ing the colors of the Italian flag. Pizza maker Raffaele Esposito topped
the pizza with tomatoes, mozzarella, and basil leaves. Faithful to the
pie prepared for Queen Margherita, Roberto Caporuscio prepares this
namesake pizza at his restaurant in Pittsburgh with crushed San Marzano
tomatoes, buffalo mozzarella, and extra-virgin olive oil, all imported
from Italy. The basil and cherry tomatoes are just like from home, grown
organically and delivered by a specialty farmer.

                                                                                           Recipe picture


1 portion (9.5 ounces) Neapolitan Pizza Dough (recipe fol-
lows), at room temperature
Caputo flour for dusting
1/4 cup Salsa Semplice (recipe follows)
2 ounces fresh bufala mozzarella or fior di latte, squeezed
gently to release moisture, sliced, and then drained on paper
                                                                                           From: Pizza
8 to 10 cherry tomatoes, halved
                                                                                         By Diane Morgan
1 tablespoon extra-virgin olive oil
4 fresh basil leaves

Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to
500°F. Have ready a pizza peel.

Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work
surface and lightly dust the dough with flour. Using your finger tips (but not your nails), press down on the dough
to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip
the dough back over. (You always want the smooth side up.)

Thinking of the circle of dough as a clock face, make a fist with one of your hands and place it firmly at the 9
o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your
other hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath.
Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly
stretched the dough into a 9-inch circle with slightly thicker edges.

Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the
pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.

To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Distribute the slices of
mozzarella cheese evenly over the top. Scatter the cherry tomatoes evenly over top. Drizzle the olive oil over the

Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from
the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into
the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is
crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting
board. Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or
leave whole to be eaten folded in quarters, and serve immediately.

Makes one 9-inch pizza; serves 1 or 2
Neapolitan Pizza Dough

This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. Diane worked side by side with Roberto, learn-
ing the finer points of making these pizzas and this dough. Though she tried to duplicate this dough using several
different unbleached all-purpose American flours with 11.5 percent protein, they simply did not produce the
same dough. They did produce satisfactory doughs—just not with the same quality of softness, chew, crispness,
and taste as using Italian Caputo flour. This flour is simply amazing. Though Caputo flour is labeled “Italian 00
flour,” understand that not all 00 flours are the same (read more about Caputo flour in the Ingredient Glossary of
the book. Diane spoke with Antimo Caputo, head of the Caputo flour mill in Naples, and then spoke with Fred
Mortati, the importer. With Fred’s help, Diane found a source where American consumers can order this flour. See
the Sources section of her book for details.

1/2 teaspoon (3 grams) fresh cake yeast
2 cups lukewarm water (90° to 100°F)
1 tablespoon table salt or fine sea salt
7 1/4 cups Caputo flour, plus more for dusting

In a small bowl, using a fork, stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves,
about 5 minutes.

In another small bowl, combine the salt and remaining 1 cup water. Stir to dissolve the salt.

To make the dough by hand: Place 7 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and
stir in the yeast mixture, along with the saltwater mixture. Using a wooden spoon, mix the dough, incorporating as
much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic,
12 to 15 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of
flour to the work surface to keep the dough from sticking.

To make the dough using a mixer: Fit a heavy-duty stand mixer with the dough hook attachment. Place 7 1/4 cups
of the flour in the mixer bowl. Add the yeast mixture along with the saltwater mixture and mix on low speed until
the flour is incorporated and the dough gathers together to form a coarse ball, about 2 minutes. Raise the speed