Right now it is at number one in the ranking of top pizzerias in the world. But for years Francesco Martucci has been carrying out a research work on pizza which finds its maximum expression in his Marinara. Three cooking methods for one pizza: steamed, fried and baked in the oven; great attention to raw materials for a pizza that looks to the future.

In collaboration with FRIENN by Olitalia https://www.olitalia.com/ww-en/frienn...

INGREDIENTI/INGREDIENTS
Per l'impasto/For the dough
Farina/Flour (proteina/protein 13) 1 kg
Acqua/Water 650 ml
Sale/Salt 20 g
Lievito fresco/Fresh yeast 3 g

Per il topping
Pomodorini semi dried frullati/Puree of semi-dried tomatoes (In forno a 100° per 90 min con sale, aglio e origano/In the oven at 100°C for 90 min with salt, garlic and oregano)
Olive nere/Black olives
Origano/Oregano
Alici/Anchovies
(cotti in forno a 100° per 80/90 minuti) con sale, aglio origano. Conservati in olio extravergine e frullare tutto per ottenere una crema

Watch all the videos by the Pizza Masters on ItaliaSquisita:    • I Maestri della Pizza/Masters of Pizza  

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