Michelangelo, after making the dough, made four pizzas: the classic margherita, beetroot and gorgonzola, chilli pepper and ham and mushroom all with a tomato sauce base and extra virgin oil with fresh oregano or marjoram on top.
Pizza dough (basic recipe) | Impasto per la pizza (ricetta base)
250g plain flour
preferably italian type 00, plus extra for dusting
3/4 teaspoon salt
15g fresh yeast
120ml lukewarm water
olive oil for brushing (optional)
Sift the flour and salt into a mound on a work surface and make a well in the centre. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape in to a ball, cut a cross in the top, place in a bowl and cover. Leave to rise in a warm place for about 3 hours until almost doubled in size. Flatten the dough with the palm of your hand and roll out on a lightly floured surface to a round about 5mm thick. Brush a baking sheet with oil or line it with baking parchment. Put the dough round on it and press until it covers the area. Make sure the rim is thicker than the centre. Scatter with the topping ingredients, leaving a 2cm margin around the edge.
‘The Silver Spoon’ by Phaidon