Margherita pizza with chestnut flour – Gordon Ramsay’s version

Margherita pizza with chestnut flour

It may look like a wholemeal pizza, but it is a delicious Margherita pizza with chestnut flour.

An alternative to classic pizza margherita recipe, this chestnut flour pizza is also made with a part of Manitoba flour, perfect for reducing its caloric intake and increasing its leavening power.

It is the first time that I try a leavened product based on this flour, with which I usually make mine castagnaccio. A beautiful discovery that I wanted to inaugurate with my favorite pizza: the Margherita. This is the pizza I always use to test a new pizzeria and, as in this case, also to experiment with a new blend of flours.

So here is the recipe for my pizza Margherita, simple simple, to be cooked in a pizza oven, or, by lengthening the time a little, in a normal domestic static oven.

Margherita pizza with chestnut flour

ingredients for two pizzas with chestnut flour


for the pizza dough
  • 150 g of chestnut flour
  • 150 g of Manitoba flour
  • 175/200 ml of warm water
  • 10 g of salt
  • 6 g of dry yeast
  • 10 g of sugar
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste
for the filling
  • 2 fresh mozzarella of 125 g each
  • 400 ml of selected tomato sauce
  • 4 tablespoons of extra virgin olive oil
  • a bunch of fresh basil
  • 1 teaspoon of dried oregano
  • Salt and Pepper To Taste


As for a normal one Pizza margherita, I started from the dough, dissolving the yeast and sugar in a little warm water and pouring them into the center of the flour. I also added the remaining water, always warm, the oil and salt, then, with the help of a fork, I mixed the water from the center, incorporating the flour little by little with my hands. With energy, I began to knead to mix all the ingredients, until the mixture was elastic but not sticky.

I created a spherical shape by folding the outer edges of the dough inwards. It must be smooth and compact. I turned it upside down and turned it between my hands resting on the work surface with my palms facing slightly upwards, as if to form a V (this operation is called "pirlatura").

I placed the dough in a bowl greased with oil and covered with cling film, letting it rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 ° ). Finally, I cut the dough into 2 parts, formed 2 pallets, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In a bowl I combined the tomato puree (but the peeled tomatoes will also be perfect), with the oil, salt, pepper and dried oregano (if you wish you can flavor the tomato with a clove of crushed garlic, to be removed at the time of service). I drained the mozzarella, I dried and chopped with my hands.


Once fully matured, I spread a mixture on the shovel of the oven (here I leave you the link of mine G3 Ferrari Pizza Express Delizia oven*) Sprinkling it with a little durum wheat semolina flour. I rolled out the dough, pushing it with my fingertips from the center outwards, without touching the edges to leave the classic cornice.

Once stuffed with the fragrant tomato and mozzarella, I placed the pizza on the refractory stone of my oven, preheated to 400 °. After about 4 minutes it is ready to be enjoyed!


To cook it in a normal domestic oven, bring it to 220 ° and place your two pizzas laid out on the pan resting on the base, always sprinkled with semolina. Cook the first 8 minutes with the tomato only, then add the mozzarella and finish cooking for another 10 minutes.

When I prepare the pizza in the pan, I move it to the top of the oven for the last 2 minutes of the grill to obtain a golden effect on the cornice, which I brush with the bottom of the tomato sauce.

I served with another sprinkling of oregano, a few drops of raw oil and basil leaves.


Margherita pizza with chestnut flour

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