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.
CLASSIC MARGHERITA PIZZA
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 20m
Yield Makes one 13-inch round pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
- Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
- Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.
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. .
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
PIZZA MARGHERITA RECIPE BY TASTY
Here's what you need: bread flour, kosher salt, sugar, warm water, active dry yeast, extra virgin olive oil, whole tomatoes, garlic, fresh mozzarella cheese, fresh basil
Provided by Jake Frankenfield
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, 1½ tablespoons salt, and sugar.
- In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
- Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
- On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
- In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
- Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
- On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
- Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
- Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
- Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions... just about anything can be a pizza topping!
- Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
- Remove from oven and let cool for 3-4 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, Sugar 8 grams
MARGHERITA FLATBREAD PIZZA
A homemade tomato sauce made with fresh herbs is combined with fresh mozzarella cheese and a flatbread crust in this simple margherita pizza recipe.
Provided by Justin Fassio
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
- Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
- Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
- Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
- Return to the oven and cook until crust is light brown, 12 to 15 minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 55.1 g, Cholesterol 18.1 mg, Fat 8.7 g, Fiber 10 g, Protein 18 g, SaturatedFat 3.3 g, Sodium 743.9 mg, Sugar 6.5 g
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.
MARGHERITA PIZZA ( WHITE PIZZA )
Make and share this Margherita Pizza ( White Pizza ) recipe from Food.com.
Provided by chef victoria 2
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush pizza crust with olive oil.
- Spread 2 cups of cheese evenly over pizza.
- Place sliced tomato evenly over pizza.
- Spread shredded basil evenly over pizza.
- Place tablespoon size globs of ricotta evenly over pizza.
- Sprinkle with garlic powder.
- Spread remainig Mozzarella over pizza.
- Bake at 400 15 minute or until cheese is bubbly and brown on the edges.
Nutrition Facts : Calories 140.4, Fat 11.7, SaturatedFat 4, Cholesterol 18.8, Sodium 34.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.4, Protein 5
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