Personal Margherita Pizzas Food

MARGHERITA PIZZA

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

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!

PERSONAL MARGHERITA PIZZAS

Steps:

• Preheat oven to 425°. Prepare pizza dough according to package directions, adding oregano before mixing. Divide into 3 portions., Pat each portion of dough into an 8-in. circle on greased baking sheets. Bake until edges are lightly browned, 8-10 minutes., Spread each crust with 1/4 cup pizza sauce to within 1/2 in. of edge. Top with cheese. Bake until crust is golden and cheese is melted, 5-10 minutes longer. Sprinkle with basil.

THE MARGHERITA PIZZA

Steps:

• For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes.
• Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour.
• Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours.
• Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.)
• For the pizza: Preheat oven to 550 degrees F.
• Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone.
• Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt.
• Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total.
• Sprinkle pizza lightly with kosher salt.
• Cut into 8 slices and garnish with fresh basil.

MARGHERITA PIZZA

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.

MARGHERITA PIZZA (PIZZA MARGHERITA)

Steps:

• Preheat the oven to 450°F.
• Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
• Next, disperse the finely chopped garlic evenly.
• Spread the mozzarella cheese throughout the top, but keep it thin.
• Place the thinly sliced tomatoes across the entire pizza.
• Lightly salt and pepper the tomatoes with the kosher salt.
• Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
• Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
• Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

VERY SIMPLE MARGHERITA PIZZA

Steps:

• Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.
• Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.

PIZZA MARGHERITA IN 4 EASY STEPS

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.

AUTHENTIC PIZZA MARGHERITA

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.