From the acclaimed pizzaiolo Massimiliano Prete, this recipe for Margherita Extravergine elevates the classic Margherita to new heights. It utilizes a high-hydration dough made with Type 2 flour and an autolysis process for a superior texture.
The topping is a creative twist, featuring fresh ricotta, Vesuvio Lampadina peeled tomatoes, and a unique pistachio pesto that provides an unforgettable flavor profile.
🍕 Dough Ingredients
- 500g Type 2 Flour
- 375g Water
- 3g Fresh Yeast
- 15g Extra Virgin Olive Oil
- 10g Salt
🍕 Topping Ingredients
- 300g Fresh Ricotta
- 250g Vesuvio Lampadina Peeled Tomatoes
- 75g Pistachio Paste
- 15g Fresh Basil Leaves
- Extra Virgin Olive Oil to taste
- Salt and Pepper to taste
🍕 Preparation Method
Begin by combining the flour with 300g of water and mix just enough to combine. Let this mixture rest for about 20 minutes in a process called autolysis. Next, add the yeast and a small amount of the remaining water, and resume kneading. Incorporate the rest of the water with the salt, and finally, add the olive oil. Knead until the dough is smooth and cohesive.
Let it rest in a lightly oiled, covered container for about an hour at room temperature, then place it in the refrigerator overnight. The next day, remove the dough, let it temper for an hour, and then form it into 240g balls. Allow these to rise until doubled in size.
For the topping, hand-crush the peeled tomatoes and season with salt and pepper. Whip the ricotta with a little olive oil, salt, and pepper to create a dense cream; form 8 quenelles (oval shapes) with two spoons and refrigerate.
Create a pesto by blending the pistachio paste with basil and a little olive oil. Stretch the dough onto a 26cm oiled pan, top with the tomato sauce, and bake at 230°C for about 7-8 minutes. Once baked, slice the pizza into 8 wedges, place a ricotta quenelle on each slice, and finish with the pistachio pesto.
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