Pizza Margherita with Italian dough

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    According to the story, this pizza was made in honor of Queen Margherita by a cook in Naples, Raffaele Esposito. Queen Margarita, along with King Re Umberto I, decided to visit the city of Naples and Raffaele decided to create three pizzas different from each other to honor their visit.Queen Margarita was impressed by the taste and appearance of the pizza that had the colors of the Italian flag (basil green, white mozzarella and tomato red), and Raffaele, in her honor, called it “Pizza Margherita, as has been known. Pizza Margherita is one of the most popular types of pizza, especially for children, because of its simplicity of manufacture and its distinct taste, especially when its materials are of excellent quality.

    Tip! This dough can also be used for peinirli!

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    Preparation

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    Baking
    Time

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    Servings

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    • For the dough:
    • 375g of lukewarm water
    • 375g traditional flour, blue type 70%
    • 250gr of luxury type flour 55%
    • 125 flour kneaded
    • ½ sachet of dried yeast (13 grams)
    • 38g of sunflower oil
    • 35g of evaporated milk
    • 15g of sugar
    • 12g of salt
    • For stuffing:
    • 300g of gouda (grated)
    • 300g mozzarella (grated)
    • 300g cheddar (grated)
    • 2 tomatoes in slices
    • ½ bunch of arugula (optional)
    • 100g prosciutto (optional)

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    1. For the dough: Put a glass of water over the sugar and yeast in a bowl and let it activate. Mix all the flour with the salt and, when the yeast is ready (it will have froth), put all the ingredients together and mix very well on the counter. Allow to expand for about 1 hour and then put flour on our counter, divide the dough into balls (200gr./ball) and roll the sheets with the flour.

    2. Transfer the dough to a baking dish that has been greased, add the cheese and the tomato slices. Bake in a preheated oven at 200 degrees for 12 minutes. Remove from the oven and sprinkle a little oregano and olive oil. If we want, we also add fresh arugula leaves and prosciutto.

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