Fabio Ciervo’s Perfect Pizza Margherita

Image: Hotel Eden


When in Rome, bake like the romans to. The magnificent Hotel Eden’s Michelin-starred executive chef, Fabio Ciervo, shares his recipe for the perfect at-home Italian pizza.

Top tip: Fabio uses a mixture of white, zero, spelt and wheat bran flour for the dough-licious dough


Ingredients (makes 4 pizzas)

For the dough:

First step:

  • 450g flour (combo of white, zero, spelt and wheat bran)
  • 330g water
  • 20g yeast

Second step:

  • 120g flour (combo of white, zero, spelt and wheat bran)
  • 50g olive oil
  • 20g salt
  • 25g sugar

For the toppings:

  • 320g tomato sauce
  • 200g mozzarella
  • 150g cherry tomatoes
  • Dried oregano

Method

1 Mix the step 1 dough ingredients together with a blender and leave it to rest in the fridge overnight.
2 Once the dough has rested, add the step 2 dough ingredients: olive oil, salt, sugar and flour. Mix for 3 to 4 minutes in a blender or with hands.
3 On a table, sprinkle some flour and knead the dough for 1 minute, and then divide in 4.
4 Knead each dough ball and then let them rise for 40 minutes.
5 Sprinkle some flour on baking paper as well as your hands. Then work the dough by flattening it and spreading it from the centre outwards with your hands until obtaining a round and flat pizza shape.
6 Spread tomato sauce mixed with the oregano on the pizza base.
7 Add the mozzarella and the fresh cherry tomatoes.
8 Put in the pizza in a preheated oven at 250 degrees and bake for 8 to 10 minutes.
Your pizza is ready!


Recipe and image courtesy of Fabio Ciervo, Hotel Eden’s Executive Chef

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