The book also includes 30 recipes that will have readers understand the culinary art of the chef, starting from his youth. The chef writes:

"The worst tantrum I threw at home with my parents in Castelmartini was when I wanted a wood oven as a gift. Having a wood oven at home was my greatest desire... It arrived at last, and then as often the case when a reach a big goal, the journey started over and I didn’t make use of it.

Before I turned 18, my father had it built in the dining room, but I left soon after that. I haven’t really made use of it and I still think about it. But I rarely use it. However, it was very useful: cooking meat, beans, vegetables when the fire is dying out gives the best results. And a freshly milled flour from the mill has a very special aroma". 

Then Bartolini presents his recipe for pizza Margherita.


Pizza Margherita

Ingredients 
for 4 pizzas

• 1 kg strong flour
• 550 g water
• 10 g brewer’s yeast
• 30 g extra virgin olive oil
• 15 g salt
• 400 g tomato puree
• 4 fresh mozzarellas
• a few leaves of basil

Method


"If possible, use warm water at 26°C". 

1. Create a well on the table, then add brewer’s yeast melted in 500 g of water in the middle of the flour.

2. Add 50 g of water to the oil and salt, and add this mixture halfway into the process.

3. Start kneading so as to mix the water and yeast. As soon as you have made the dough, knead it energetically for at least 5 minutes.

4. Add salt, oil and the remaining water and continue to knead for 5 more minutes.

5. Cover and leave to rest for some 3 hours in a room at a temperature of around 28°C.

6. After this step, break the dough and knead it very little, create some small balls weighing 200 grams each, cover them and leave them to rest for two more hours at least.

7. Now roll out the balls of dough, forming a crater and pressing it starting from the middle; pay attention to leave the edges intact, because if you press them, they won’t grow.

8. Put 100 g of tomato puree in the middle of every pizza and bake in a very hot oven.

9. After a few minutes, when the edges are brown, add the mozzarella; bake again for a few minutes.

10. Serve with basil and a drop of good olive oil, for those who wish so.

Editorial board Identità Golose
source: http://www.identitagolose.it/news/view.php?id=74 

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