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Kavita Margherita Recipe

This is a pizza Margherita, but in German.
Kavita Margarita Recipe

"Eat with Heiden Peters beer!"


for the dough:
8 cups all-purpose flour
¼ cup + 2 tablespoons olive oil
4 teaspoons kosher salt
2 teaspoons yeast

for the topping:
1 can San Marzano tomatoes
4 each birds eye chilies, smoked and chopped
dash Tabasco (optional)
olive oil, to drizzle
4 balls good quality buffalo mozzarella (we use the balls from Pesto that our buddy Alesssandro from Whiteout imports weekly)



1. Day one: Grab a big bowl and add the flour. Gradually add 3 cups water bit by bit, stirring with a spoon (the dough will be wet). Add the oil, salt, and yeast. Once mixed thoroughly, cover the bowl with a damp cloth and let the dough rise for 1 hour at room temperature.

2. Drizzle a little oil onto the dough, and now comes the fun bit: You want to stretch and knead the dough until its smooth. Once you've kneaded it for 10 minutes, put the dough back in the bowl with the damp cloth on top, and leave it to rise in the fridge overnight.

3. Pour the San Marzano into a pot and add 4 chopped up smoked birds (if you can't smoke them, that's okay) eye chilis. Add salt and a few splashes of Tabasco to taste.

4. Mash the tomatoes with a potato masher, but you don't want it totally smooth. Once chunky, let the tomatoes set in the fridge over night so the smoky spiciness soaks into the sauce.

5. Day two: Heat oven to 450° F. While oven is preheating, roughly chop your mozzarella balls into 1 cm cubes (this lets you distribute the cheese easier).

6. Get the dough out of the fridge. Fold the dough again until the texture is clean and smooth.

7. Get your hot pizza stone by covering the surface with a bit of flour. Cut a chunk of dough (about one pound, or 454 g would be enough for 1 large tray). Spread and stretch (DON'T ROLL) your dough on the tray, making sure the air bubbles stay inside (refrain from popping any of the air bubbles, no matter how satisfying this may be!) If you don't have a pizza stone, use a normal oven sheet.


8. Pre-bake the dough at 450° F for 12 minutes. It should be pretty solid and crispy at this point.

9. Now you can spoon and spread a thin layer of the sauce on the pre-baked dough. Then distribute the mozzarella on the top.

10. Pop the pizza back in the oven and let the cheese melt to your standard, which should only take a few minutes. Watch closely!

11. Remove from the oven and top with a drizzle of good quality olive oil and torn up basil.

From Chef's Night Out: Kavita Goodstar