NEXT LEVEL MARGHERITA PIZZA
Forget takeaways - you can't beat a homemade Margherita pizza topped with fresh tomato sauce and melted cheese. Here's how to master this everyday classic...
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h40m
Yield Makes 4 pizzas
Number Of Ingredients 8
Steps:
- First, make the dough. Tip the flour into a bowl and add 300ml tepid water. Mix together and set aside at room temperature for 1 hr. Dissolve the yeast in 2 tbsp water and mix this and 15g of salt through the dough. Cover with cling film and leave somewhere warm to double in size for a few hours. For a sourer flavour, leave in the fridge for at least 8 hrs and up to 24 hrs - the longer you leave it the sourer it will be.
- When the dough is ready, tip it onto a lightly floured surface and divide into four. Roll into balls and leave to rest, covered with a tea towel or cling film for another hour.
- Now make the tomato sauce. Drain some of the juice from the can and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt, then either scrunch everything together with your fingers for a chunky sauce or blitz with a stick blender if you want it smooth. Tie the basil stalks together, bruise with the back of a knife and place in the sauce. Leave the sauce at room temperature until needed.
- To make the pizza, heat a grill to its highest setting and get a heavy frying pan. On a floured surface push and stretch one of the balls of dough out into a circle roughly the same size as the frying pan. Slip the round onto a floured baking sheet and top with a quarter of the sauce, a scattering of cheese, a few basil leaves and a quarter of the mozzarella.
- Get the pan very hot and carefully slide the pizza onto it. Cook for 2 mins, then put the pan under the grill for another 2 mins until the sides are puffed up and the cheese has melted. Lift onto a board, drizzle with a little olive oil if you like, then cut into wedges and serve while you make the next one.
Nutrition Facts : Calories 693 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.5 milligram of sodium
PIZZA MARGHERITA IN 4 EASY STEPS
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Yield Makes 2 pizzas, serves 4
Number Of Ingredients 11
Steps:
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
PIZZA MARGHERITA
Whenever Katie Lee visits Rome, she gets a pizza at Da Baffetto, and then tries to replicate it when she gets home.
Provided by Katie Lee Biegel
Time 1h40m
Yield two 10-in pizzas
Number Of Ingredients 13
Steps:
- Make the dough: Fill a small bowl with hot tap water. Let the bowl sit 2 minutes, then dump the water. In the warmed bowl, combine the yeast, 1 tablespoon flour, the sugar and 1/4 cup warm water (105 degrees F to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with fresh new yeast.)
- In a large bowl, mix 2 1/2 cups flour and 2 teaspoons salt. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 degrees F to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the side of the bowl (it will be sticky). Turn out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball.
- Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, put a pizza stone on the lowest oven rack and preheat to 500 degrees F. Let the stone preheat, about 1 hour.
- Make the sauce: Combine the olive oil, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes. Transfer to a food processor and puree until smooth. Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste.
- Transfer the dough to a floured surface and cut in half. Form each half into a disk and roll out into a 10-inch circle with a lightly floured rolling pin. (I like my pizza paper-thin!) Pinch around the edge to form a crust.
- Sprinkle a pizza peel with cornmeal and carefully slide one round of dough onto the peel. Jerk the peel in a back-and-forth motion once or twice to make sure the dough does not stick. (If the dough is sticking, add extra cornmeal.) Drizzle the dough with olive oil, sprinkle with salt and top with half of the sauce, leaving a small border.
- Transfer the dough to the hot stone in the oven, using a jerking motion to slide the dough off the peel. Bake 5 minutes. Using the peel, rotate the pizza for even browning and top with half of the mozzarella. Bake until the cheese melts and the crust is golden brown and crisp, 3 to 5 more minutes. Remove from the oven using the peel, transfer to a cutting board and scatter half of the basil on top. Repeat to make the second pizza.
AUTHENTIC PIZZA MARGHERITA
Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.
Provided by Allrecipes
Categories Main Dish Recipes Pizza Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Stir flour and 1 teaspoon salt in a bowl. Set aside.
- Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
- Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
- Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
- Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
- Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g
MARGHERITA PIZZA TOPPING
This is our favorite pizza topping--very simple, delicious and relatively healthy. I buy a ball of dough from a local grocer to save time and effort, but feel free to use any dough of your preference.
Provided by MarthaStewartWanabe
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Form dough to a medium pizza stone or pan per package instructions.
- Brush surface of dough with olive oil and sprinkle evenly with garlic.
- Arrange separated onion rings evenly atop garlic, leaving 1/2-inch space for pizza edge.
- Arrange tomato slices atop onions, overlapping slightly for maximum coverage.
- Sprinkle basil and red pepper flakes atop tomatoes and pizza edge.
- Arrange mozzarella evenly atop tomatoes.
- Sprinkle parmesan cheese atop mozzarella and pizza edge.
- Bake for 20-25 minutes or until crust is golden, and cheese begins to bubble and brown.
- Remove from oven and allow to rest for 10-15 minutes.
- Slice into eighths, serve and enjoy!
Nutrition Facts : Calories 134.8, Fat 10.2, SaturatedFat 4.4, Cholesterol 23.5, Sodium 200.2, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 7.4
MARGHERITA PIZZA
Provided by Food Network Kitchen
Time 2h45m
Yield 8 servings (two 12-inch pizzas)
Number Of Ingredients 11
Steps:
- Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
- Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
- Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.
- Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.
PIZZA MARGHERITA
This is from Canadian Living Magazine. Alot of it screams Italian to me, simply because it has many of the ingredients that are traditionally associated with Italian cuisine.
Provided by Studentchef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On lightly floured surface, roll out pizza dough into 12 inch circle. Transfer it to a pizza stone or pan.
- Spread tomatoes over dough, sprinkle with salt, and drizzle with 2 tbsp of the olive oil. Arrange the cheese and olives on top.
- Bake in 475 degree F oven, until golden and bubbly, about 15-18 minutes. Sprinkle with basil leaves and drizzle with the remaining 1 tbsp olive oil.
Nutrition Facts : Calories 242.4, Fat 19.2, SaturatedFat 6.2, Cholesterol 28.1, Sodium 427.4, Carbohydrate 9.6, Fiber 2.8, Sugar 6, Protein 9.8
PIZZA MARGHERITA
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. The slightly wet dough of this pizza, in conjunction with a hot pizza stone, produces a crisp yet chewy crust.
Provided by Schmutzarella
Categories Lunch/Snacks
Time 2h8m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make dough:.
- Stir together yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.).
- Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.).
- Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
- MAKE TOMATO SAUCE WHILE DOUGH RISES:
- Pulse tomatoes with juice in a blender briefly to make a chunky purée.
- Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 tsp salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
- HEAT PIZZA STONE WHILE DOUGH RISES:
- At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.
- SHAPE DOUGH:
- Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
- ASSEMBLE PIZZA:
- Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
- Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.
PIZZA MARGHERITA
This is pizza at its purest perfection, as it is encountered in Italy or on the French Rivera. The toppings are simple but the result is anything but! For perfect pizza dough try Recipe #236785!
Provided by Galley Wench
Categories European
Time 1h5m
Yield 1 14 inch pizza
Number Of Ingredients 10
Steps:
- Put pizza stone on oven floor if using a gas oven; on the lowest rack if using electric oven (remove all other racks in either case).
- Preheat oven to highest temperature (500). Allow about 1 hour to preheat the stone.
- Prepare the Topping:.
- Combine tomatoes, salt and 2 tablespoons oil in a 10-inch heavy skillet and bring to a simmer over moderate heat. Simmer stirring occasionally, until thickened and reduced to about 1 cup (10-15 minutes). Tranfers to bowl to cool.
- Toss together mozzarella and remaining 1 tablespoon oil.
- Shape the dough: See Recipe #236785.
- Assemble and bake the pizza:.
- Sprinkle baker's peel with 1 tablespoon cornmeal. Carefully slide dough onto peel, then jerk peel once or twice: If dough sticks, lift it and sprinkle a little more cornmeal underneath.
- Optional: rub slit clove of garlic over dough.
- Spread tomato sauce evenly over dough, leaving 1/2 inch border and top sauce with mozzarella.
- Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pull pizza back).
- Bake until crust is golden brown and cheese is melted and bubbling, about 8 minutes. Slide peel under pizza to remove from oven, then scatter basil leaves on top.
ULTIMATE PIZZA MARGHERITA
Take your senses on a trip to Italy with this authentic pizza Margherita
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course, Snack, Supper
Time 1h30m
Yield Makes 2 pizzas
Number Of Ingredients 11
Steps:
- In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky (pic 1). When it is well mixed, cover and leave for 15 mins.
- Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins. Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
- In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.
- When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the flour from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).
- Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil (pic 3). Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.
Nutrition Facts : Calories 593 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
MARGHERITA PIZZA
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 1 (13 by 18-inch) pizza
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
- Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
- Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
- In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
- If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
- Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
- Remove from the oven, cut into slices and serve. .
MARGHERITA PIZZA
Provided by Food Network
Categories main-dish
Time P1DT1h40m
Yield Four 10-inch pizzas
Number Of Ingredients 11
Steps:
- For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
- Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
- Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
- Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
- For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.
- For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
- Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
- Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
- Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy!
PIZZA MARGHERITA
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always start with our all-time favorite pizza dough, adapted from chef Chris Bianco, of Pizzeria Bianco, in Phoenix. This slightly wet dough, in conjunction with a hot pizza stone, produces a crisp yet chewy crust, the perfect canvas for bright homemade tomato sauce, fresh mozzarella, and verdant basil leaves.
Provided by Melissa Roberts
Categories Tomato Super Bowl Vegetarian Kid-Friendly Oscars Back to School Dinner Lunch Mozzarella Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make dough:
- Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
- Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
- Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
- Make tomato sauce while dough rises:
- Pulse tomatoes with juice in a blender briefly to make a chunky purée.
- Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
- Heat pizza stone while dough rises:
- At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.
- Shape dough:
- Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
- Assemble pizza:
- Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
- Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.
More about "margherita pizza topping recipes"
CLASSIC MARGHERITA PIZZA - NEW YORK STYLE RECIPE | FOOD ...
From foodnetwork.com
Author Recipe from Emeril LagasseSteps 6Difficulty 1 hr 13 min
- Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.
- Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds.
- Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes.
MARGHERITA PIZZA - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
- Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Sprinkle with about 1/4 teaspoon sugar, to help yeast grow.
- Pour sauce ingredients into medium saucepan: crushed tomatoes or tomato sauce, olive oil, herbs, garlic, pinch of sugar, salt and pepper. Bring to a simmer, stirring occasionally, for about 20 minutes or until sauce is reduced to about 2 1/2 cups. You may also add tomato paste to thicken if you dont have time to simmer!
MARGHERITA PIZZA - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
- Drain and rinse the raw cashews from the soaking water. Add to a blender with almond milk, lemon juice, tapioca, nutritional yeast, onion powder, garlic powder, sea salt, and white pepper and combine until very smooth.
- Heat this cheese mixture over medium heat in a small sauce pan, whisking until thickened (approximately 8 to 10 minutes).
- Spread pizza sauce evenly over pizza crust. Make your own dough using my recipe, or you can purchase pizza dough from the deli section of most grocery stores.
HEALTHY RECIPES: MARGHERITA PIZZ’ALAD
From webmd.com
- To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
- Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
HOMEMADE MARGHERITA PIZZA (SECRETS FOR PERFECT DOUGH & SAUCE!)
From acouplecooks.com
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
CLASSIC MARGHERITA PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- Mix the olive oil and chopped garlic together in a small dish. Brush the top of the dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with pizza sauce, then the mozzarella cheese slices, then the tomato slices.
- Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional.
PERFECT PIZZA MARGHERITA RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
- In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.
- Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.
- Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.
MARGHERITA PIZZA - ONCE UPON A CHEF
From onceuponachef.com
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
TOP 10 PIZZA TOPPING IDEAS - BBC GOOD FOOD
From bbcgoodfood.com
- Chicken tikka masala pizzas. Combine two takeaway favourites with these easy chicken tikka masala pizzas. Simply top naan breads with spiced chicken, green peppers, natural yogurt, mango chutney and coriander.
- Sausage & pesto pizza. Make these cheesy sausage and pesto pizzas with just a handful of ingredients for an easy, takeaway-style dinner. Top frozen pizza dough with a tomato sauce, pork sausage, buffalo mozzarella, fresh pesto and basil leaves.
- Rainbow pizzas. This colourful dinner is a great way for kids to get their five-a-day. Top two plain pizza bases with mozzarella cherries, red and yellow tomatoes, sprouting broccoli, green olives, fresh pesto and basil leaves.
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