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| Our Margherita pizza, proudly home-made! |
After visiting Rome June last year and tasting a pizza ai funghi at Aquila Nera nearby the Termini Station, I realised what I’ve been missing here. A really good, authentic pizza. I’ve dreamt of that pizza for months now. A few nights ago, we wanted to have a Margherita pizza, hence I browsed for a good recipe for that. I found this. What attracted me to the recipe wasn’t really about the topping, but it’s about the dough. Hence, Round Two for the pizza recipe on this blog (ignore the old post, that dough doesn’t work for me anymore).
300 gr strong bread flour (we
use Caputo Red "00" pizza flour)
1 tsp (teaspoon) instant yeast
1 tsp (teaspoon) salt
1 tbsp (tablespoon) olive oil
200 ml warm water (note 31.03.16: these days I just use 170 ml)




