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
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.
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 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
QUEEN MARGHERITA PIZZA
A traditional yet basic pizza recipe-no unnecessary ingredients, no heavyhanded use of tomato sauce, no pineapple, no barbecued chicken. Only the best quality ingredients will work. Adapted from Diane Seed's Mediterranean dishes.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 30m
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Make pizza dough according to directions up until the point where the dough is proofed and is ready to be cooked.
- If your mozzarella cheese is very fresh, slice up and set on paper towels first for any whey to absorb then proceed with recipe.
- Peel the tomatoes by plunging into boiling water for about 15 seconds. Remove peel, cut into thin slices, remove seeds and drain in a colander.
- Preheat oven to 425 degrees. Lightly oil a round pizza tray* with olive oil. Roll out the pizza dough into a thin, supple sheet and place in the prepared pizza pan. Brush the surface of the dough with olive oil, cover with thin slices of Mozzarella. Scatter on half of the tomato slices, then the Parmesan. Arrange the remaining tomato slices on top.
- *NOTE: a heavier pizza tray is preferable for best baking results.
- Lightly salt the tomatoes, then drizzle a little bit of olive oil all over the top.
- Bake 15-20 minutes. It may be necessary to turn pizza pan around at the half way mark for even browning.
- Garnish the fresh basil ribbons on top of the pizza just before serving.
Nutrition Facts : Calories 1421, Fat 114.1, SaturatedFat 48.5, Cholesterol 255.6, Sodium 2135.3, Carbohydrate 25, Fiber 5.5, Sugar 15.3, Protein 77.2
More about "traditional margherita pizza food"
PIZZA MARGHERITA: HISTORY AND RECIPE | ITALY MAGAZINE
From italymagazine.com
PIZZA MARGHERITA, THE NEAPOLITAN RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 3 mins
CLASSIC MARGHERITA PIZZA - NEW YORK STYLE RECIPE | FOOD ...
From foodnetwork.com
Author Recipe from Emeril LagasseSteps 6Difficulty 1 hr 13 min
PIZZA MARGHERITA | TRADITIONAL PIZZA FROM NAPLES, ITALY
From tasteatlas.com
TRADITIONAL MARGHERITA PIZZA - THE-AUSSIE-CHEF
From theaussiechef.com
PIZZA MARGHERITA - ITALIAN FOOD FOREVER
From italianfoodforever.com
PERFECT PIZZA MARGHERITA RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
GINO D'ACAMPO'S CLASSIC MARGHERITA PIZZA | ITALIAN RECIPES ...
From goodto.com
HOMEMADE MARGHERITA PIZZA (SECRETS FOR PERFECT DOUGH & SAUCE!)
From acouplecooks.com
MARGHERITA PIZZA | CHATTANOOGA, TN | SOUTHSIDE PIZZA
From southsidepizzachatt.com
TRADITIONAL MARGHERITA PIZZA - MYFOODDIARY.COM
From myfooddiary.com
MARGHERITA PIZZA - RICARDO
From ricardocuisine.com
HOW TO MAKE CLASSIC PIZZA MARGHERITA LIKE A NEAPOLITAN ...
From vincenzosplate.com
TRADITIONAL NEAPOLITAN MARGARITA PIZZA RECIPE
From musgravemarketplace.ie
PIZZA MARGHERITA - NO RECIPES
From norecipes.com
PIZZA, A FOOD THAT IS ALSO GOOD FOR YOUR HEALTH. HERE IS ...
From trueitalian.top
PIZZA MARGHERITA RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOME | GLENVILLE PIZZA AND
From glenvillepizzaanddeli.com
MARGHERITA PIZZA ON NAAN BREAD - SHAKE BAKE WITH LO
From shakebakewithlo.com
MARGHERITA PIZZA - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
TRADITIONAL PIZZA MARGHERITA - LIDIA
From lidiasitaly.com
COOK ALONG WITH CHEF DENIZ: TRADITIONAL MARGHERITA PIZZA ...
From wellseasoned.ca
JOEY'S MARGHERITA PIZZA | PERENNIAL PANTRY
From perennial-pantry.com
ITALIAN PIZZA RECIPES - GINO D'ACAMPO OFFICIAL WEBSITE
From ginodacampo.com
PIZZA MARGHERITA ( TRADITIONAL NEAPOLITAN ... - UNCUT RECIPES
From uncutrecipes.com
MARGHERITA PIZZA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MARGHERITA PIZZA CLASSICO: BFW PIZZA: WOODFIRED GOURMET ...
From bfwpizza.com
AUTHENTIC MARGHERITA PIZZA RECIPE - LOVEFOOD.COM
From lovefood.com
AUTHENTIC ITALIAN MARGHERITA PIZZA - ALL INFORMATION ABOUT ...
From therecipes.info
TRUE TRADITIONAL NEAPOLITAN PIZZA MARGHERITA ( TRADITIONAL ...
From uncutrecipes.com
PIZZA RECIPES - ITALIAN PIZZA RECIPE - AUTHENTIC PIZZA RECIPE
From fornobravo.com
30 MINUTE MEATY MARGHERITA PIZZA | EASY PIZZA RECIPE FROM ...
From blessthismessplease.com
CLASSIC PIZZA MARGHERITA - OLIVIA'S CUISINE
From oliviascuisine.com
WHAT IS A MARGHERITA PIZZA? (WITH PICTURES)
From delightedcooking.com
HISTORY OF PIZZA - WIKIPEDIA
From en.wikipedia.org
RECIPE - PIZZA MARGHERITA - ACADEMIA BARILLA
From academiabarilla.it
MARGHERITA PIZZA RECIPE: A TRADITIONAL ITALIAN DISH
From homemaderecipes.com
THE ORIGINAL RECIPE OF NEAPOLITAN AND MARGHERITA PIZZA ...
From thetraditionalfoodie.com
MARGHERITA PIZZA: HISTORY, INFORMATION, INTERESTING FACTS ...
From webfoodculture.com
MARGHERITA PIZZA (EASY DELICIOUS RECIPE!) - COOKING CLASSY
From cookingclassy.com
MARGHERITA PIZZA FOOD. MARGHERITA AKA MARGARITA PIZZA ...
From canstockphoto.com
PIZZA - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love