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.
PIZZA MARGHERITA
Steps:
- Preheat oven to 425 degrees F.
- Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup of tepid water and pour it into the middle. Start kneading the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. See Cook's note*.
- Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer.
- Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with Parmesan and the rest of the tomato juice. Cook for 5 minutes. Eat immediately.
- Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate while the dough rises.
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
CRISPY GRILLED PIZZA MARGHERITA
Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.
Provided by OXSALIDA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
- Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
- Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
- Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g
PIZZA MARGHERITA
A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! -Loretta Lawrence, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.
Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
KITCHENAID CRUSTY PIZZA DOUGH
This is an easy, really good pizza dough from the cookbook that came with my KitchenAid mixer. Last night, I topped it with grilled vegetables, pine nuts, and fresh mozzarella but the possibilities are endless. Enjoy!
Provided by Miraklegirl
Categories Yeast Breads
Time 1h30m
Yield 1 14inch pizza, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast in warm water in warmed bowl.
- Add salt, olive oil, and 2 1/2 cup flour.
- Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.
- Place in greased bowl, turning to grease top.
- Cover, let rise in warm place until doubled in bulk (about 1 hour).
- Punch dough down.
- Brush 14 inch pizza pan with oil.
- Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.
Nutrition Facts : Calories 310, Fat 3.1, SaturatedFat 0.5, Sodium 295, Carbohydrate 60.4, Fiber 2.6, Sugar 0.2, Protein 8.8
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
PIZZA MARGHERITA RECIPE BY TASTY
Here's what you need: water, active dry yeast, sugar, all-purpose flour, salt, extra virgin olive oil, tomato, fresh basil, fresh mozzarella cheese, olive oil, salt
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
- Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
- Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
- Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
- To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
- Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
- Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
- Remove the dough to rest on a wire rack and repeat with remaining dough.
- To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
- Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
- Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 58 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams
KITCHENAID PIZZA MARGHERITA
I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty!
Provided by mammafishy
Categories Yeast Breads
Time 1h30m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in warm mixer bowl.
- Add salt, olive oil and 2 1/2 cups flour.
- Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
- Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.
- Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.
- When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4" thick and 10" to 12" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.
- Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.
- Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
- Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.
- Note: Preparation and cooking times are combined, for approximately 90 minutes total.
Nutrition Facts : Calories 427.7, Fat 11.7, SaturatedFat 3.9, Cholesterol 16.7, Sodium 641.5, Carbohydrate 64.5, Fiber 3.5, Sugar 1.8, Protein 15.4
MARGHERITA PIZZA
With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
- Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : ServingSize 3 slices, Calories 734, Fat 32 g, Carbohydrate 80 g, Protein 31 g, SaturatedFat 13 g, Sugar 3 g, Fiber 4 g, Sodium 710 mg, Cholesterol 57 mg
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