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Pizza margherita
Try it with :
Rotari Brut , Classics
Pizza margherita
Try it with :
Rotari Brut , Classics
For the dough
800gr strong white bread flour
200gr fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7gr sachets dried yeast
1 tablespoon golden caster sugar
650ml lukewarm water

For the tomato sauce
1 clove garlic
1 small bunch fresh basil
Olive oil
400gr tinned plum tomatoes
Sea salt
Freshly ground black pepper

For the topping
85gr mozzarella
Extra virgin olive oil
To make the dough:
Pile the flour and salt on to a clean surface and make an 18cm well in the centre. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well. With a fork slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, stretching and pushing it with your hands. Repeat this for 10 minutes, until you have a smooth, springy, soft dough. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.

To make the sauce:
Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic. Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper. Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks. When donend season again if needed.

To make the pizza:
Divide the dough in two. Wrap one half in plastic wrap and freeze for another batch.  Flour and cover the other half with plastic wrap, and let it rest for about 15 minutes. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. cling film and put them in the fridge. When you're ready to cook it, preheat your oven to 250°C/500°F. Now you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. Put it in the oven and cook for 7 to 10 minutes, until the pizza is golden and crispy.
Accompany with an excellent glass of our Rotari Brut
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