Preparation of Round Margherita Pizza

• Sift the flour twice (this helps to oxygenate it well).
  Measure 1 cup + 1 tbsp of water and take from the total, two small cups of water in which: in one you will add 1/4 tsp of fresh yeast and in another the salt, to dissolve them both well.

  

• Pour the contents of the cup with the yeast into the stand mixer bowl (you can also knead by hand, but it will take longer) with the remaining water and start adding the sifted flour gradually and slowly, incorporating it little by little into the water.

• Once the flour is finished, also add the cup with the previously dissolved salt and continue kneading (initially I used the paddle) until reaching the “dough point,” and therefore – in this phase – you should knead altogether for at least 8-10 minutes.

  

• Continue kneading for at least another 20 minutes, at low speed, and in the last 10 minutes, replace the paddle with the hook.
  Do not underestimate this processing time: it is extremely necessary to obtain a non-sticky, soft, and elastic dough and a soft pizza.

• During the processing, stop every now and then and turn the dough over to the opposite side from which you’re working, you will see that, as the 20 minutes approach, the dough will become soft and more and more pliable and finally, it will have a silky appearance.

  

• At this point, place the dough in a glass or porcelain bowl, cover with plastic wrap away from drafts and let rise for 2 hours, at about 77°F (25°C).

• After the indicated time, form the dough balls with hands slightly greased with oil (I prepared two, because I don’t like pizza too thin).
  In any case, the pizza regulations suggest obtaining dough balls weighing between 180 and 250 g, which corresponds to three/four dough balls.

• Place the dough balls on a clean cloth and let them rise for another 4/6 hours (I did 6 hours) at a temperature of 77°F (25°C) (as provided by the Pizza Regulations).

  

• Cover the spaced dough balls on a slightly floured semolina cloth, covered by a glass bowl (preferably transparent).
  The dough must NOT dry out on the surface, because otherwise, folds will form that are difficult to stretch.

  

• Preheat the oven in static mode, at the maximum temperature together with the tray that will be used for baking, without EVER opening the oven door (at least half an hour before baking).
  I used a perforated tray of about 12 inches (v.”Shopping Tips” here at the end of the article).

• Once the dough balls are risen, stretch one at a time on a surface, including wood, dusted with semolina flour, without using a rolling pin but spreading it very gently with your hands (without pressing too much, especially do NOT press the bubbles) from the center to the edge and then, as real pizzaiolos do, letting it extend by rotating it, so that a more delicate extension takes place.

  

• An optional trick to form the classic high crust is this: heat the oven and the tray together as explained above, transfer the pizza disc WITHOUT topping and let it cook for 2 minutes.
  Then remove the tray, place the pizza (WITHOUT oiling the tray) and quickly top it first with hand-broken peeled tomatoes (without covering the crust), the mozzarella, a drizzle of extra virgin olive oil, the salt and basil, and let it cook in the oven, in the upper part for another 4/5 minutes or until it is beautifully golden.

  

• Serve the round Margherita pizza immediately, hot, with another drizzle of extra virgin oil and fresh basil.

  
•