Margherita pizza with Ferrari oven

What a gratification!

Did you get the Ferrari oven as a gift but you don’t know how to use it? Don’t worry: in this recipe I’m revealing all my tricks to make an excellent homemade pizza that has nothing to envy to that of the pizzeria!

So, get ready to invite many, many friends to dinner! Once you try it, you never leave it!!

Watch the recipe video

MAKES 4 PIZZA

READY IN 1day 3,5h

INGREDIENTS:

1 lb 8 oz all- purpose flour

1 ½ cup lukewarm water

1 small piece yeast (about ½ oz)

2-3 handfuls salt (about ¾ oz)

all- purpose flour and semolina to taste (to roll out the pizza)

1 cup tomato sauce

3 mozzarella (about 300 g), cubed

salt, dried oregano, extra virgin olive oil to taste

STEP 1: PREPARE THE DOUGH

In a bowl, dissolve the yeast in the water and add about half of the flour. Mix with energy, then add salt and the remaining flour.

Move on the pastry board and continue kneading. You can stop when you get an elastic dough ball (not perfect, the effect will be “orange peel”). If the dough is hard, it means the water isn’t enough, so add a little.

STEP 2: RISE AND KNEAD

Rest the ball of dough for 30 minutes at room temperature, covered by a towel, then knead it for 10 seconds and repeat the 30-minute rest.

Do the same operation (10’ reshuffle + 30’rest) three more times, then place the ball of dough in a bowl, covering it with plastic wrap, and store it back in the fridge (best in the lower part) for 24 hours.

After 24 hours, remove the dough from the fridge and let it temper for an hour (always into film covered bowl).

STEP 3: PORTIONING AND LAST RISE

On the pastry board, divide the dough into 4 pieces forming 4 balls. Cover them and let them rise for about one hour (until doubled in volume).

STEP 4: ROLL OUT

Before rolling out the pizza, I suggest you turn on the oven (let it heat up for 8-10 minutes at a temperature of 2.5).

On floured surface, start rolling out one by one the balls of pizza from the middle outwards with your fingertips. It’s important not to crush the outer perimeter in order to get a nice cornice in cooking.

Persevere patiently until getting thin pizza, holding the dough with your left hand while the right widens the dough gently with circular movements of the fingers and palm.

STEP 5: FILL THE PIZZA

Transfer the rolled-out dough directly onto the base of the oven (if moving it loses its circular shape, quickly adjust it with your fingers, being careful not to burn yourself!).

Stuff with two tablespoons of tomato puree seasoned with oil, salt and oregano, then add mozzarella and a drizzle of oil.

STEP 6: COOK PIZZA

Close the oven and cook for 2 and a half minutes, then open quickly and turn the pizza over. Close again and continue cooking for another 2 and a half minutes.

A PIECE OF ADVICE: If you don’t need all 4 pizzas, you can also freeze the dough after step 3. To use it, you simply have to remove it from the freezer and let it thaw for 4 hours at room temperature, covered by plastic wrap. Then follow the recipe with steps 4, 5 and 6.