Margherita Pizza with FiberPasta Flour
Today I’m showing you my recipe that we’ll make in the home oven, as if it were in a pizzeria.
For diabetics, it is very important not to do long rises because the fermentation of the flour can raise blood sugar, so it’s better to add a pinch more yeast than to have problems.
But let’s talk a bit about its origins:
In June 1889, to honor the Queen of Italy Margherita of Savoy, the chef Raffaele Esposito prepared the “Margherita Pizza,” a pizza topped with tomatoes, mozzarella, and basil, to represent the colors of the Italian flag.
Since then, a lot of time has passed, but this is the main dish that represents us around the world.
Everyone loves it, young and old, which is why we also prepare it at home when we can’t go to the pizzeria.
Traditional procedure and with Bimby.
Thought for you:
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 6 Hours 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 918.79 (Kcal)
- Carbohydrates 88.25 (g) of which sugars 1.62 (g)
- Proteins 41.26 (g)
- Fat 38.81 (g) of which saturated 17.74 (g)of which unsaturated 0.22 (g)
- Fibers 34.06 (g)
- Sodium 2,412.40 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
for the dough
- 1 2/3 cups Water
- 23 oz low glycemic index flour (FiberPasta)
- 0.28 oz Fresh yeast
- 1 tsp Sugar (Or erythritol)
- 0.7 oz Salt
- 0.35 oz Extra virgin olive oil
- 1 1/4 cups tomato sauce
- 14 oz buffalo mozzarella (drained for 2 hours)
- 12 leaves basil
- to taste oregano
- to taste salt
- to taste Extra virgin olive oil
Tools
You can make the dough either with a stand mixer, or by hand.
- Stand Mixer
- 4 Baking Pans pizza pans
- 2 Bowls
- Brush
Preparation
let’s get into the kitchen
Dissolve the yeast in a little of the warm water needed for the recipe.
If using the Bimby, 3 min at 98°F speed 3
Place in the mixer bowl the water, flour, sugar, salt, and oil and mix for 3 minutes, (Bimby 3 min kneading mode) then add the dissolved yeast.
Knead for another 4 minutes. (Bimby 4 min kneading mode).
Transfer the dough into a bowl, cover it with plastic wrap, and let it rest for 20 minutes.
After twenty minutes, divide the dough into 4 pieces, fold them to give them strength, then brush them with a little evo oil, cover them again with plastic wrap, and place them in the fridge for 2 hours.
Meanwhile, heat the oven to 86°F then turn it off and place the dough balls inside to rise for 6 hours
After rising, take them out and I’ll show you the growth they had with the before and after.
Drain the mozzarella.
Take each dough and place it on a baking pan.
Turn the oven to the highest temperature, static or pizza mode.
With your fingertips, start to spread the dough from the center to 1 cm from the edge, to leave the crust higher than the rest.
Prepare in a bowl the simple raw tomato sauce, seasoned with evo oil, salt, and oregano, mix,
Chop the mozzarella
and top your Margherita pizza, or according to your tastes.
Place in preheated oven at 464°F on the lowest rack touching the base, for about 5 minutes, but watch because the time may vary from oven to oven, then raise the pizza to the rack closest to the grill, until fully cooked
You can vary the ingredients according to your taste.
Here’s the Margherita Pizza with FiberPasta Flour
From here you can clearly see the crust
storage
Long-rising Margherita Pizza. If you want to freeze this dough, you need to do it after the first 2-hour rise, then when you defrost it, and it has returned to room temperature, complete the rise.
