Italian Margherita Pizza Cooked in Italy Miniature Cooking ASMR
Miniature Italian Pizza Margherita
Ingredients:
Dough: A grape-sized ball of fermented Neapolitan pizza dough
Sauce: A teaspoon of crushed San Marzano tomatoes with a pinch of salt
Cheese: A tiny slice of fresh mozzarella di bufala
Herbs: One micro basil leaf
Oil: A drop of extra virgin olive oil
Cooking Steps:
Stretch: Dust a tiny marble counter with flour. Use your fingertips to gently press and stretch the dough ball into a round, flat disk, leaving a slightly raised border (cornicione).
Sauce: Spoon the crushed tomatoes onto the center of the dough and spread it outwards in a thin, spiral motion.
Toppings: Tear the fresh mozzarella into tiny pieces and place them on top of the sauce. Lay a micro basil leaf in the center.
Bake: Slide the pizza onto a tiny wooden peel and transfer it into a preheated miniature wood-fired stone oven. Bake for about 60 seconds, rotating once, until the crust is blistered and the cheese is bubbling.
Finish: Pull the pizza out, drizzle with a drop of olive oil, and serve hot.
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