The Reverse Marg
The Reverse Margherita
10 min
2-3 minutes
London
Ingredients:
- Fior di Latte
- San Marzano Tomatoes
- Garlic Oil
- Parmesan
- Basil
- Buffalo Mozzarella
Products used:
Method
Step 1 - Stretch Your Dough
Stretch out your pizza dough using your desired technique - stretch your dough on a floured surface (this prevents sticking)
Step 2 - Cheese Base
First layer is your Fior di Latte. The essence of this pizza is adding what is typically the upper layer first.
Step 3 - Topping Your Pizza
Add dollops of your San Marzano tomatoes, make them evenly spaced and fairly uniform. Add some garlic oil and a sprinkling of parmesan.
Step 4 - Cooking The Pizza
Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 300-350°c on the door thermometer should do the trick (400°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 90 seconds - 3 minutes.
Hannah's pizza is cooked at a lower temperature, this is to form crispier / darker crust with more 'bite' when compared to a traditional Neapolitan pizza. This style of pizza is often referred to as 'London' style - Think of a Neapolitan / New York hybrid.
Step 5 - Finishing
To finish, add some basil, freshly grated parmesan and tear some fresh buffalo mozzarella.
