Although we have already reviewed here the best restaurants in which to enjoy a good pizza, we always have the opportunity to taste this typical dish of Italian cuisine at home. And if we want to do it really well, and enjoy a dish made by ourselves, we can find the necessary ingredients to make it. We just need to know the tricks of the best cooks as well
the recipe of the best pizzeria in Spain what can you do at home
The latter result corresponds to a business in Madrid,
Figured Brothers, which has two factories in the capital and plans to open a third in the south of the city. The brothers who give the name to both places are Riccardo and Vittorio, who in 2016 decided to abandon their professional career to open a restaurant. And they have since become a must for lovers of Italian cuisine and, of course, for pizza enthusiasts.
The Figurato brothers pose with the Diavola de León, the winning pizza of the top 50 pizzas of 2021. /
Both brothers welcome us to their restaurant on Calle Larra to share the secrets of the pizza that has elevated them to the top of the Michelin pizza guide, the 50 top pizza. And to clarify the level of their creations, they give us a delicious margarita pizza in which
the consistency of the dough and the flavor of the tomato They do it with little effort. But we are here to put our hands in the dough and prepare the dish most recognized by him, the Diavola de León, “our homage to Spain” in Vittorio’s words.
As the company that made pizza popular in our country in the 90s said, the secret of success is in the dough, but the ingredients with which it is served are no less important. The Figuratto bets on
a pizza very similar to the Neapolitan, made with a light dough and thick edges that make it even more irresistible. And to get it, the first step of preparation, only four basic ingredients are needed in each kitchen.
The ingredients needed to make the best homemade pizza
Take note: 13 grams of salt, 360 grams of cold water, 530 grams of flour, which we can find in any supermarket and 2 grams of
fresh yeast, the one that ran out in the first months of the pandemic. We put the water in a bowl and with one hand, to keep the other clean, add the rest of the
ingrediants, we dissolve the yeast. When we have it, add half of the flour and mix slowly with the water, starting to shape the dough, to which we gradually add the rest of the flour.
Riccardo and Vittorio, the Figurato brothers, in one of the kitchens of their premises in Alonso Cano. /
For the combination of ingredients to be correct, the formation of the dough must be uniform, without residues sticking to the container wall. If this happens, we will collect them with the ball that has formed, for which we will use the fingers and the palm of the hand. Once the mixture of flour and water is complete, add the salt and continue to shape the dough for a few minutes. When we have finished this process we leave
let the dough rest in the refrigeratorin a container with a certain depth that allows it to expand and well covered with film, for 24 or 48 hours.
After this time, we take out the dough, put it on the counter, on which we will have previously spread the semolina, to prevent it from sticking. From the center of the mass we will move the fingertips of both hands upwards, to begin to stretch it and begin to
shape the edge. When we have completed a semicircle we will turn the dough very carefully and shape the other half.
The essential ingredients of the best pizza in Europe
Once the process of rolling out the dough and giving it its characteristic circular shape is finished, it’s time to put the ingredients with which we want to stuff it on top. In the case of Fratelli Figuratto, and its award-winning
Leon’s devilto the essentials of the tomato and a couple of basil leaves you need to add a little
thin slices of spicy Leon chorizo, black olives from Gaeta and mozzarella. In the latter case, the usual ball that we can buy in any supermarket is crumbled with our hands, separated into small pieces that we spread on the surface of the pizza.
La Diavola de León, voted best pizza of the year in Europe in 2021. /
At Fratelli Figurato they then put it in their electric oven that came from Naples, which is at 400 degrees and where the pizza only cooks for a minute and a half. To do it at home, and since our oven does not reach that temperature, we will put it at the maximum temperature,
220-250º about 25 minutes or half an hour. Our reference for knowing that it is done will be that the edges of the pizza have increased in thickness and that the chorizo has started to release its fat. And it is ready to taste.
In case we bet on other ingredients, the Figuratto emphasizes the importance that they are natural and, in the case of tomato, fried food is absolutely forbidden and it is always preferable to bet on those that we can find
whole and peeled in a jar at the supermarket. Before adding them to the dough, we crumble them with our hands, to create a sauce in which the pulp is present and further flavor the pizza.