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Pennsylvania Macaroni Co
2010-2012 Penn Avenue
Pittsburgh, PA 15222

Pizza Margherita Neopolitan Style

Method of production for 1 kg (2.2lbs) "00" Caputo Pizzeria Flour (makes approx 4-12" pizza's)

Step 1: Dump the bag of flour into the mixer.

Step 2: Measure 1/2 liter of water (but do not put in mixer yet).
Add 2 grams of FRESH YEAST(not dry)to the water and let it melt.(28grams measures 1oz.)

Step 3: Turn on mixer speed 1 and then slowly add water.

Step 4: While mixing add 1 oz of salt.

Step 5: Mix on speed 1 for 10 minutes using the hook attachment.

Once the dough is ready, remove it from the mixer and wrap it in film (or cover with moist cloth).Let dough rise for a minimum of 3-4 hours at a temperature of 68-70 degee F (an alternative would be to let them rise for 1 hour and then proof in the refrigerator overnigh-for next day use). Or you can cut the dough into ball immediately and then let rise per above instructions.

From the large dough ball, small pieces 8-9oz each must be hand removed and shaped in small round balls by rolling the dough on the flat surface and place into dough trays. If dough is kept in a refrigerator it must be taken out at least 1 hour before use.
The traditional technique in making the pizza consists in slightly sifting the dough with flour before positioning each smaller individual ball of dough on the board. This will avoid it from sticking to the surface. IT IS IMPORTANT TO MAKE SURE THAT ANY EXTRA FLOUR BE IMMEDIATELY REMOVED SO THAT IT WILL NOT ADHERE TO THE DOUGH AND GIVE THE PIZZA A BITTER FLAVOR.

Take an indiviual dough ball and place it on the surface. Start putting pressure on the dough with 8 of your 10 fingers (thimbs included) beginning at the center of the ball towards the exterior. Continue enlarging the dough until it reaches a diameter of approximately 10 inches. Remember that your fingers must not press against the edges in order to create a different consistency in the dough.This will enable the pizza to have a swollen, soft and fragrant crust once cooked.
The next step is the condiment phase.

Spread 3oz of tomatoes on the flatted circular dough, making sure you leave a 1-inch margin along the border of the pie for the crust. Using a specific spoon spread the tomatoes in a circular motion starting from the center of the pie towards the outer parts.

Add 3.5oz of fresh mozzarella cut into thin slices, a sprinkle of grated Parmesan or aged Pecorino cheese, and the famous fresh basil leaf. Add drizzle of extra virgin olive oil using the classic olive oil can. The oil must be added by pouring it in the pie in the shape of the number 6, starting from the center of the pie.

Fred Mortati
Orlando Foods